Banana blueberry muffin recipe
Bursting with blueberries, speckled with banana this one bowl banana blueberry muffin recipe with crumb topping makes for a perfect breakfast treat!
Servings: 12 Muffins
Calories: 348kcal
Ingredients
- ½ Cup (1 stick) Unsalted butter (room temp)
- ⅔ Cup Granulated sugar
- 2 Banana (over-ripened)
- 1 teaspoon Vanilla Extract
- 1 Large Egg
- 2 Cups All purpose flour
- 1 ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 1 ½ Cups Fresh/frozen blueberries (washed and dried)
- 2 tablespoon Sugar (For sprinkling)
For Crumb Topping
- ½ Cup (1 stick) Butter (melted)
- ¾ Cup Brown sugar
- 1 and ¼ Cups Flour
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
Instructions
- Preheat your oven to 350 deg F. And line 12 liners in muffin tray and set it aside.
- In a mixing bowl beat butter and sugar together until creamed and fluffy. About 3 minutes.
- Add ripen bananas and mash with a fork. Now add your room temperature egg and vanilla, Beat it all in.
- Next, sift all the dry ingredients (flour, baking powder, soda and salt) over wet. Fold them in with a spatula. Also fold in the blueberries. Do not thaw if using frozen berries!
- Pour in the prepared liners, top with crumb topping, sugar and bake for 23-25 minutes. Or until they pass toothpick test. Enjoy warm!
For the Crumb Topping
- Mix flour, sugar and salt together and add melted butter. Mix all the ingredients well with a fork and crumble.
Notes
How to store Banana Blueberry Muffins
You may store muffins filled with fruits at room temperature for a day or so. I'd suggest to store them in the refrigerator if needed to be stored any longer.
Can you freeze these muffins
Of course! These blueberry muffins can be frozen up to 2 months. Thaw them overnight in the fridge or microwave for around 30 seconds direct from the freezer.
Nutrition
Calories: 348kcal