Banana blueberry muffins with a crumb topping are moist muffins that are made with extra bananas and loaded with fresh blueberries. What could be a better way to start the morning than with tender muffins that is made with both banana and blueberries.
These easy homemade muffins are packed with flavors from overripe bananas, fresh blueberries, and walnuts. The muffin itself is so moist and full of banana flavor then you get pops of blueberries.
This blueberry banana muffin is amazing on its own but top it with an easy crumb topping. Takes this muffin recipe over the top. The crispy buttery crumb topping gives the muffins a bit of a crunch along with more flavor.
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.
If you enjoy this muffin recipe then you may also enjoy our banana bread recipe as well as our blueberry banana bread recipe.
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.
Not sure if it's the fact these moist banana muffins are loaded with blueberries or the streusel topping that makes these such a hit. But every time I make these homemade muffins for my family they don't last long.
The crumb topping sure brings in a buttery flavor, the blueberries complement the banana flavor. The mashed bananas make the muffins moist, which makes these muffins amazing.
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.
Be careful not to use too many bananas when using them in bread or muffins. Too many bananas can make the bread of muffins heavy and damp in the center.
In a large bowl combine the mashed bananas, oil, sugar, milk, eggs, and vanilla extract. Mix all these wet ingredients together using an electric mixer like a handheld mixer or a stand mixer.
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 wet ingredients add the sifted flour, baking soda, baking powder, and salt. Mix these ingredients together until the dry ingredients are combined with the banana mixture.
Fresh Or Frozen Blueberries
In these banana blueberry muffins I have used both frozen and fresh, honestly, I prefer fresh blueberries. 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 juciey 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 paper 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. Silicone muffin pans could also be useful in baking these muffins. I have never used a silicone muffin pan so the baking time may need to be adjusted.
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.
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 top of each muffin 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.
To make these homemade banana blueberry muffins even better make them larger, add more blueberries and a bit of lemon zest.
These homemade banana blueberry crumb muffins have the perfect texture just like a bakery muffin. Making them the perfect breakfast treat.
Even more easy muffin recipes:
Here are some great banana recipes you may also enjoy:
Head over to My Creative Manner's Youtube channel to see videos on how to make our delicious recipes.
Banana Blueberry Muffins With Crumb Topping
Moist muffins that are loaded with banana and blueberry flavor. Then topped with a cinnamon crumb topping.
Ingredients
Muffin Batter
- 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
Crumb Topping
- 6 Tablespoons Butter Melted
- 1 Cup All Purpose Flour sifted
- ½ Cup Sugar
- ½ Teaspoon Ground Cinnamon
Instructions
-
Preheat Oven to 350℉
Muffin Batter
-
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.
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.
Recipe Video
Recipe Notes
Using ripe bananas will bring out the banana flavor in this recipe.
The nutritional value may vary depending on the ingredients used.
Thank you for visiting My Creative Manner. We hope that you enjoy this and many more of our recipes. My Creative Manner is not responsible for the outcome of any of our recipes found on our website. Or that may be linked from or to other websites. The desired outcome of these recipes may not be achieved due to several factors, including ingredients, equipment, errors/typos, or the reader's individual cooking skills.
Leave a Reply