The Best Banana Blueberry Muffins
Banana blueberry muffins are homemade banana muffins filled with fresh blueberries and crowned with a sweet crumble topping. This easy muffin recipe is perfect for a quick breakfast or snack.
Servings: 12
Cost: $10
Ingredients
Muffins
- 2 large eggs
- 3 medium ripe bananas about 1½ cups
- 1 ¾ cups all purpose flour plus 1 teaspoon for the blueberries
- ⅔ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- ⅓ cup melted butter cooled slightly
- 1 cup ripe blueberries rinsed and stems removed
Crumb Topping
- ⅓ cup all purpose flour
- ⅓ cup granulated sugar
- 3 tablespoons butter cubed, very cold
Instructions
For the Muffins
- Preheat oven to 350℉, and lightly grease a 12-cup muffin tin with butter or non stick cooking spray
- In a large bowl, add the eggs, and beat slightly
- Add the bananas, and mash well
- Add the milk, vanilla and melted butter
- Add the flour, sugar, baking powder, baking soda, cinnamon and salt, and stir the batter until just combined. Don't over mix -- a few lumps are fine
- Sprinkle 1 teaspoon flour over the berries, and toss to coat
- Gently fold in the blueberries
- Scoop the batter into the muffin tin, and sprinkle the crumb topping evenly on top of the muffins
- Bake for 20-25 minutes or until toothpick inserted into center of the muffins comes out fairly clean. Should not be wet, but a few crumbs are fine
- Allow to cool slightly, then remove from the pan to finish cooing on a wire rack or platter
For the Crumb Topping
- Combine flour and sugar in a small mixing bowl
- Cut butter into the flour mixture until it resembles coarse crumbs
Video
Notes
Be careful not to over mix the batter. Just mix until combined. It will be thick.
Make sure the butter for the crumble is cold.
Store in an airtight container at room temperature for 3-4 days. A paper towel under the muffins will absorb moisture.
Freeze muffins for up to 3 months for longer storage.
Nutrition
Calories: 277kcal | Carbohydrates: 46g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 266mg | Potassium: 245mg | Fiber: 2g | Sugar: 24g | Vitamin A: 333IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
