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Prep
5 min.
Cook
17 min.
Yield
12

Blueberry Banana Nut Muffins

Ingredients

  • Crisco® Original No-Stick Cooking Spray

Brown Sugar Topping

  • 1/4 cup firmly packed brown sugar
  • 2 tablespoons Martha White® All-Purpose Flour
  • 1 tablespoon butter

Muffins

  • 2 packages Martha White® Banana Nut Flavored Muffin Mix
  • 1 cup milk
  • 1 cup fresh or frozen blueberries

Preparation Directions

  1. HEAT oven to 425ºF. Lightly spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.
  2. MIX together brown sugar and flour in small bowl. Cut in butter with pastry blender or fork until crumbly. Set aside.
  3. COMBINE muffin mix and milk in medium bowl. Stir just until moistened. Gently fold in blueberries. Fill muffin cups about 2/3 full. Sprinkle with topping.
  4. BAKE 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan.

Nutritional Information Per Serving

Serving Size (1/12 1 muffin), Calories 200 (Calories from Fat 60), Total Fat 6g (Saturated Fat 2g, Trans Fat 0g), Cholesterol 10mg, Sodium 230mg, Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 18g), Protein 3g; Percent Daily Value*: Vitamin A 0%, Vitamin C 2%, Calcium 4%, Iron 60%.

*Percent Daily Values are based on a 2,000 calorie diet.