Banana Blueberry Crumb Muffins
These delightful Banana Blueberry Crumb Muffins are perfect for breakfast or a sweet treat anytime, featuring a crunchy crumb topping and moist banana-blueberry flavor.
Servings: 12 muffins
Calories: 200kcal
Equipment
- Muffin Tin
- Mixing Bowl
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
Wet Ingredients
- 3 bananas, peeled and mashed
- 0.75 cup granulated sugar
- 1 large egg, beaten
- 0.33 cup unsalted butter, melted
- 1 cup fresh blueberries
Crumb Topping (Optional)
- 0.25 cup additional flour
- 2 tablespoons granulated sugar
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with non-stick spray.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until combined.
- In a large bowl, mash the bananas until smooth. Add the granulated sugar and the beaten egg, mixing until well combined. Pour in the melted unsalted butter and stir until homogenous.
- Slowly add the dry ingredients to the wet mixture, stirring gently. Be careful not to overmix; a few lumps are fine!
- Gently fold in the fresh blueberries into the batter.
- Spoon the muffin batter into the prepared muffin cups, filling each about two-thirds full.
- In a small bowl, mix together the additional flour, granulated sugar, and melted butter until crumbly. Sprinkle the crumb topping over the muffins before baking.
- Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use overripe bananas for maximum sweetness. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.