These Banana Blueberry Crumb Muffins are simple to make and perfect to have on hand for busy mornings when you’re shuffling out the door!
Soft, fluffy, and made with delicious fresh fruit, these Banana Blueberry Crumb Muffins are the perfect way to start your morning. The best part is you can have a dozen of these warm and tasty muffins ready to hand out in under 30 minutes!
THE BEST OF BOTH WORLDS
There are banana nut muffins and there are blueberry muffins, but you haven’t lived until you’ve had a banana blueberry muffin! This recipe takes everyone’s favorite muffin flavors and marries them into one amazing breakfast treat!
There’s a perfect muffin for everyone! If you don’t like bananas or you have special dietary needs, try classic Blueberry Muffins or Gluten Free Blueberry Muffins.
OTHER RECIPES TO SERVE WITH BANANA BLUEBERRY CRUMB MUFFINS
- The Best Fruit Salad – This medley of fresh fruits pairs with any breakfast offering you can dream up!
- Homemade Vanilla Chai – This vanilla chai mix is a total game changer for Chai tea lovers!
Dry Ingredients: For this muffin mix, you’ll need flour, baking soda, baking powder, salt, and sugar.
Mix-ins: For these muffins, you’ll mix in mashed bananas and fresh blueberries with an egg and butter.
Crumb Topping: This amazing crumb topping is made with brown sugar, flour, cinnamon, and butter.
HOW TO MAKE BANANA BLUEBERRY MUFFINS
STEP ONE: Start by preheating the oven to 370 degrees F and line a 12-count muffin tin with muffin papers. Next, in a large bowl, combine the flour with the baking powder, baking soda, and salt.
STEP TWO: In a separate bowl, combine the mashed bananas, sugar, egg, and melted butter. Continue by adding the banana mixture into the flour mixture. Stir the muffin batter together until it is just moistened and then gently fold in the fresh blueberries.
STEP THREE: To make the crumb topping, combine the brown sugar, 2 tablespoons flour, and cinnamon. Then cut in 1 tablespoon of butter using a fork until you have a crumb mixture.
STEP FOUR: Spoon banana blueberry muffin batter into the muffin papers and sprinkle the brown sugar crumbs evenly over each muffin. Bake muffins for 18-20 minutes or until they pass the clean toothpick test.
TIPS FOR SUCCESS
- I always use fresh blueberries in this recipe. Make sure to thoroughly wash and dry them before adding them to the batter.
- If you overwork the batter after adding in the berries, they may burst and turn the dough blue.
HOW LONG WILL BANANA BLUEBERRY CRUMB MUFFINS LAST?
These muffins can be stored in an airtight container on your countertop for up to four days. That means you can enjoy fresh muffins the entire weekend or have them on hand for the kids’ breakfast almost the entire school week! Having fresh, homemade muffins on hand to grab and go in the morning makes breakfast in my house so much easier!
CAN YOU FREEZE MUFFINS?
Once fresh homemade muffins have cooled you can freeze them directly on a baking sheet for 2 hours before placing them into an airtight container, like a ziplock freezer bag. To reheat muffins, unwrap the muffins and allow them to thaw at room temperature or place your muffin directly into the microwave for 20-30 seconds or until it has warmed through.
OTHER EASY BREAKFAST RECIPES
- Cinnamon Pecan Coffee Cake Loaf
- Vanilla Almond Overnight Oats
- Tater Tot Breakfast Casserole
- Sausage Egg Casserole
- Apple Cider Muffins
- French Toast Bake
*This post was originally posted on 08/17/2013.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 bananas peeled
- 3/4 cup sugar
- 1 egg beaten
- 1/3 cup unsalted butter melted
- 1 cup fresh blueberries
- 1/3 cup light brown sugar packed
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 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.
- 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.
Cheryl B says
I just have to say these muffins were absolutely delicious. I added some chopped walnuts to the recipe and it amazing.
Aubrey Cota says
Oh yum good idea!! Thank you, Cheryl.
Baked these today as 6 giant muffins (baking time 35 mins), they were AMAZING!!! Thank you for the recipe!
Aubrey Cota says
I’ve always thought it would be fun to do them Costco sized! I’m so glad you liked it, thanks Sasha.
Where it reads to add “sugar”, I’m guessing it was just the white sugar (and not the brown as well)? I’m asking because 3/4 c of brown sugar made a whole lot of topping – almost too much. Was part of the brown sugar supposed to go into the recipe? – and then set aside some for the topping? Thanks!
Julie Kotzbach says
Hi DeDe! You are right, “add sugar” refers to the granulated sugar only. The brown sugar is for the crumb topping – 3/4 cup of brown sugar is definitely a lot, the recipe calls for 1/3 cup brown sugar. 🙂
Claudia H. says
Hi there! Just to let you know that I made your muffins a while back and they were delicious! All this to say… I was wondering: if I wanted to put a “veggie twist” on your recipe (so as to get my 18 month old to eat more veggies)… Could I replace 1 cup of blueberries by say 3/4 cup of shredded carrots? Thanks! Claudia 😉
I made these muffins this morning. They were moist and very flavorful. Will definitely make these again! My husband really enjoyed them also.
Could I use frozen instead? Would I need to thaw them, and toss with flour?
Julie @Real Housemoms says
Hi Amber! You could substitute frozen berries, and yes, you’ll want to toss the in flour still.
Shannon Elliott says
Yummmm??? My family loved them. Definitely a keeper!!