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
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Preheat Oven to 350℉
Muffin Batter
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In a mixing bowl combine the oil, sugar, eggs, milk, vanilla extract, and mashed bananas until combined.
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Beat in the sifted flour, baking soda, baking powder, and salt into the banana mixture. Mix until all are combined.
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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
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In a bowl melt the butter. Add to the butter mixture the flour, sugar, and cinnamon. Combine until crumbs form.
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Sprinkle 1 tablespoon of the crumb mixture onto each of the filled muffin cups.
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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.
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