Banana Blueberry Crumb Muffins
User Reviews
4.5
Banana Blueberry Crumb Muffins
Description
This recipe mixes mashed bananas with sugar, beaten egg, and melted butter before folding the mixture into a dry blend of flour, baking soda, baking powder, and salt. Fresh blueberries are gently folded into the batter to maintain their shape. The crumb topping consists of brown sugar, flour, cinnamon, and cold butter cut together for a crumbly texture that toasts during baking.
The muffins are baked until a toothpick comes out clean, resulting in a moist crumb with tender banana notes and scattered fruit bursts. The cinnamon-spiced topping delivers a slight crunch and sweetness that complements the soft muffin beneath. Baking at a moderate temperature ensures even cooking and a golden crust.
These muffins suit breakfast or snack times and can be cooled completely for easy handling. They showcase how combining fruit with a crumb topping creates a satisfying early morning treat with a combination of soft and crunchy textures.
Ingredients
Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 banana peeled
- ¾ cup granulated sugar
- 1 egg beaten
- ⅓ cup butter melted, unsalted
- 1 cup blueberries fresh
Crumb Topping:
- ⅓ cup light brown sugar packed
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon butter unsalted
Instructions
Muffins
- Preheat your oven to 370 degrees F and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
- In a medium mixing bowl, mash together the bananas, sugar, egg, and melted butter until combined.
- Add the banana mixture to the flour mixture and stir until just combined. Gently fold in the blueberries.
Crumb Topping
- In a small bowl, combine the flour, brown sugar, and cinnamon. Use a fork cut in the cold butter.
- Spoon the muffin batter into the prepared muffin tins filling each cup about 3/4 full. Divide the brown sugar mixture evenly, sprinkling it over the tops of the muffins.
- Bake for 18-20 minutes or until the toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let cool in the pan for a couple of minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 225kcal | 11% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 197mg | 8% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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