Blueberry-Banana Muffins

• ⅔ c. milk
• ¼ c. canola oil
• ½ c. mashed very ripe banana (1 medium)
• 1 egg
• 2 c. all-purpose flour
• ⅔ c. granulated sugar
• 2 ½ tsp. baking powder
• ¼ tsp. ground cinnamon
• 1 c. fresh or frozen blueberries

Preheat the oven to 400°F. Line a muffin tin with paper baking cups.

Beat the milk, oil, banana, and egg in a large bowl with a fork. Stir in the remaining ingredients except the blueberries just until the flour is incorporated. Fold in the blueberries. Divide the batter evenly among the muffin cups (they will be almost full).

Bake in the preheated oven for 18 to 20 minutes or until golden brown. Remove from the pan and cool completely. Use within 2 days or freeze up to the 3 months.

• Yields: 12 muffins
• Preparation Time: 30 minutes