Blueberry Banana Muffins

• 3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 3/4 cup milk
• 3/4 cup Shedd's Spread Country Crock(R) Calcium plus Vitamin D or Omega Plus, melted
• 1 large ripe banana, mashed
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• 1 cup chopped walnuts (optional)

1. Preheat oven to 375u0b0. Grease 18 muffin cups or line with paper cupcake liners; set aside.
2. Combine flour, sugar, baking powder and baking soda in large bowl; set aside.
3. Beat eggs, milk, melted Shedd's Spread Country Crock(R) Calcium plus Vitamin D, banana and vanilla in medium bowl with wire whisk until smooth. Stir egg mixture into flour mixture with wooden spoon just until blended. Gently fold in blueberries and walnuts.
4. Bake 20 minutes or until toothpick inserted in centers comes out clean. On wire rack, cool 10 minutes; remove from pans and cool completely.
5. *For even baking, fill any unused muffin cups halfway with water.
6. Also terrific with Shedd's Spread Country Crock Spread.

allpurpose, sugar, baking powder, baking soda, eggs, milk, country, banana, vanilla, fresh blueberries, walnuts

Taken from www.myrecipes.com/recipe/blueberry-banana-muffins (may not work)