2/3 cup milk
1/4 cup vegetable oil
1/2 cup mashed very ripe banana (1 medium)
2 cups cake flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1 cup fresh or frozen (thawed and well drained) blueberries
1. Heat oven to 400ºF. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only.
2. In large bowl, mix milk, oil, banana and egg with fork. Stir in remaining ingredients except blueberries just until flour is moistened. (Muffin batter should be lumpy. If you overmix the batter, muffins will be tough and have pointed, rather than rounded, tops.) Gently stir in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired ( I use the sugar crystals and it gives them a nice crunch and shine)
3. Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.