Banana blueberry muffins are topped with a crumb topping. These moist muffins are made with extra bananas and loaded with fresh blueberries.
What could be a better way to start the morning than with a muffin that is made with both banana and blueberries. This simple recipe is packed with flavors from overripe bananas, fresh blueberries, and walnuts. Then topped with a streusel topping for an even better muffin recipe.
In this article, we will talk about how to make this recipe. Whether to use fresh or frozen blueberries. And how to make a simple crumb topping.
How To Make Banana Blueberry Muffins
Since my To Die For Blueberry Muffins and my Banana bread recipe is always a hit with my family. I decided that I would create a new muffin recipe by combining the flavors of these two recipes. Boy, these banana blueberry muffins were a hit with my family.
Let's talk about the bananas first for this recipe. I feel that overripe bananas work best. Overripe bananas have a stronger flavor and are easier to mash up. So if you have some overripe bananas laying around this is a great recipe to use them up in.
There were four in the batch of bananas that I had that was ready to be used, the extra banana brings more flavor.
I firmly believe in sifting my flour whenever I bake. In our article a Baker's Dozen we talk about why to sift flour as well as how to measure flour.
Into the banana mixture add the sifted flour, baking soda, baking powder, and salt. Mix these ingredients together until well combined.
Fresh Or Frozen Blueberries
In these banana blueberry muffins I have used both frozen and fresh, honestly, I prefer the fresh. The frozen didn't seem to bring as much flavor to the recipe as the fresh did. When I did use the frozen, the batter was a little discolored from the blueberries.
A pro tip would be to roll the fresh blueberries in flour before adding them to the batter. This will help to evenly distribute the blueberries into the muffins.
To make these muffins even better I added walnuts into the batter with the blueberries. Once you have decided fresh or frozen for the blueberries gently fold them into the batter.
I'm all about easy cleaning up so I always use cupcake liners whenever I make muffins. To help the muffins from sticking to the liners you could lightly spray the liners with cooking spray. If you choose not to use liners then I definitely would spray the muffin pan with baking spray.
Using a 2-inch cookie scoop to scoop the batter into the cupcake liners. This filled the liners up about ¾ of the way full which you will want to make sure not to overfill or you won't have room for the crumb topping.
To crumb or not to crumb is totally up to you. But I really feel the streusel topping makes these banana blueberry muffins even better.
In a mixing bowl melt the butter, then add the sifted flour, sugar, and ground cinnamon. As you mix the ingredients will start to form clumps and stay together.
Sprinkle the crumb topping onto the muffin batter that is in the baking tin. I was able to sprinkle about 1 tablespoon on top of the muffin batter.
Okay, so here I'm going to share with you a baking tip I didn't do this time but normally do. Place the muffin tin on another baking sheet.
Like I said I didn't this time and the streusel topping fell onto the bottom of my oven. Causing a smelly mess on the bottom of my oven.
These will bake in a 350℉ oven for 20-25 minutes, or until the crumb topping is golden brown. And the muffin feels firm when pressed in the center.
We hope you enjoy these Banana Blueberry Crumb muffins as much as we do.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations. ~ Jen
Other My Creative Manner recipe you may enjoy are:
- Chocolate Chip Banana Bread Muffins
- Chocolate Banana Bread
- Banana Cream Pie
- Bean And Ham Soup In Crock Pot
For creative idea around the home head to our sister site A Decorative Home.
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Banana Blueberry Muffins With Crumb Topping
Moist muffins that are loaded with banana and blueberry flavor. Then topped with a cinnamon crumb topping.
- ½ Cup Vegetable Oil
- 1 Cup Sugar
- 2 Large Eggs lightly beaten
- 3 Tablespoon Milk I used skim milk
- 1 Teaspoon Vanilla Extract
- 3-4 Large Ripe Bananas mashed
- 2 Cups All Purpose Flour Sifted
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Cup Blueberries fresh or frozen
- ½ Cup Chopped Walnuts Optional
- 6 Tablespoons Butter Melted
- 1 Cup All Purpose Flour sifted
- ½ Cup Sugar
- ½ Teaspoon Ground Cinnamon
Preheat Oven to 350℉
In a mixing bowl combine the oil, sugar, eggs, milk, vanilla extract, and mashed bananas until combined.
Beat in the sifted flour, baking soda, baking powder, and salt into the banana mixture. Mix until all are combined.
Gently fold in the blueberries and walnuts. Either line a muffin tin with cupcake liners or spray with baking spray. Fill a muffin cup ¾ full or use a 2-inch cookie scoop to fill the muffin cups. Leaving enough room in each muffin cup for the crumb topping.
In a bowl melt the butter. Add to the butter mixture the flour, sugar, and cinnamon. Combine until crumbs form.
Sprinkle 1 tablespoon of the crumb mixture onto each of the filled muffin cups.
Place muffin tin on a cookie sheet in case of overflow while baking. Bake in the preheat 350℉ for 20-25 minutes or until crumb topping is golden brown and the center of the muffin is firm to touch.
Using ripe bananas will bring out the banana flavor in this recipe.