2/3 cup milk
1/4 cup vegetable oil
1/2 cup mashed ripe banana (1 medium)
1 egg
2 cups flour
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup fresh or frozen blueberries (thawed and drained)

Heat oven to 400°.
Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups.
Beat milk, oil, banana and egg in large bowl with a fork.
Stir in remaining ingredients except
blueberries just until flour is moistened. Fold in blueberries.
Divide batter evenly among muffin cups (3/4 of the way full).
Sprinkle with sugar and cinnamon if desired
Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.