One of my best things to have in the morning is these Blueberry Banana Muffins With Streusel Topping. Blueberry muffins became a favorite of mine when I was in the UK and my sister would take me out for brunch at M&S. I remembered it to be moist, not too sweet and of course the perfect crumbly topping that makes the muffin quite memorable.
But… I put a spin on mine by incorporating some mashed bananas and making Blueberry Banana Muffins. I have baked these a few times but today, I deiced to bring out my camera and get baking! It was about time I shared this recipe.
Type Of Blueberries To Use In These Blueberry Banana Muffins
Fresh or frozen blueberries can be used in this muffin recipe. Both types of blueberries can produce a slightly different result. Frozen blueberries are known to shrink so, therefore, will be less likely to burst while baking. Make sure to coat the blueberries in flour whichever one you decide to use. This helps to prevent them from sinking to the bottom.
For The Muffins
- 3 ripe Bananas
- 1/2 cup Fresh Blueberries
- 1 cup White Sugar
- ¼ cup (½ stick) Melted Butter
- ⅛ cup Neutral Oil (I used canola oil)
- 1 tsp of Vanilla Extract
- 2 Whole Eggs, room temperature
- 2 cups of All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
For The Streusel Topping
- 3/4 cup Sugar
- 3/4 cup All-Purpose Flour
- 2 tbsp Milk
- 1/4 cup Butter (cold, cubed)
- 1 tsp Cinnamon Powder
- Preheat the oven to 400 degrees F. Line a muffin tin with paper liners and set that aside.
- The first thing to do is make the streusel crumb topping. Whisk to combine the sugar, flour, and cinnamon, then add the cold butter. Work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. Add the milk and stir to distribute the liquid. Chill in the fridge until ready for use.
- Next is to make the muffins, combine flour, baking soda, and salt in one bowl (dry mix).
- Mash ripe bananas in another bowl and then combine both sugars, melted butter, oil, and vanilla extract. Mix together.
- Add 2 eggs to the wet banana mix, whisk to combine.
- Combine the dry mix to the wet mix in three batches, whisking to combine in between.
- Add 1½ tbsp of flour into a bowl of dry blueberries and stir till they're well coated. Add the coated blueberries into the batter. Gently fold in, using a spatula.
- Scoop batter into muffin tins. Now sprinkle some streusel crumb toppings all over the tops.
- Bake for 20-25 minutes until a toothpick inserted into the center comes out with no wet batter.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 318Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 249mgCarbohydrates: 59gFiber: 2gSugar: 33gProtein: 5g
Note that Nutritional Info is not 100% accurate.