Last week, I posted a great recipe for Banana Crumb Muffins with Dried Cranberries. I told you I would likely make a blueberry variation this week and here it is. I imagine chocolate chips would be great too!

Blueberry Banana Crumb Muffins
~makes 12 muffins

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 ripe medium bananas (with spots), mashed with fork or potato masher
  • 3/4 cup white sugar
  • 1 egg
  • 1/3 cup vegetable oil
  • 1 cup fresh blueberries

crumb topping

  • 1/3 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 1 tablespoon cold butter

Preheat oven to 375 degrees F (350 degrees F if using convection). Line pan with muffin papers.

1. Mix together AP flour, whole wheat flour, baking soda, baking powder, and salt. Set aside.
2. Stir together bananas, sugar, egg, and canola oil. Stir the wet mixture into flour mixture just until moistened.
3. Fold the blueberries into batter. Do not over mix. Spoon into each muffin cup.
4. In a small bowl, combine brown sugar, 2 tablespoons of AP flour, and cinnamon. Cut in cold butter until it resembles coarse sand. Sprinkle over the muffins.
5. Bake for 18-20 minutes, or until a toothpick comes out clean.
6. Let it cool in the pan for 10 minutes before removing. Then put them on a wire rack and continue to cool.

posted by jessica at 10:53 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.