I don’t really need an excuse to have muffins in the morning but back to school is a pretty good one, don’t you think? I can’t believe summer is just about over! My kids are getting a looooong summer vacation because of our move. They got out just before Memorial Day and go back in Oregon after Labor Day. Stacey’s kids are already back in school and it’s been strange not sending my third grader in with them. I can’t wait to see how school goes for my little monkeys this year in Oregon.
I always have a hard time trying to decide between banana muffins and blueberry muffins so I decided to continue with my love of combining foods and make these banana blueberry crumb muffins. They were exactly what I wanted. The best of both!!! I love crumb toppings on muffins so I always have to have it now when I make muffins. What kid wouldn’t want a nice warm fresh baked muffin before heading off to school? 🙂
Banana Blueberry Crumb Muffins
Ingredients
Muffins:
- 1 1/2 c. flour
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- 3 bananas mashed
- 3/4 c white sugar
- 1 egg beaten
- 1/3 c butter melted
- 1 c fresh blueberries
Crumb Topping:
- 1/3 c brown sugar packed
- 2 T flour
- 1/4 t cinnamon
- 1 T butter
Instructions
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Preheat the oven to 370 degrees & line muffin tin with papers.
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in a large bowl combine 1 1/2 c flour with baking soda, baking powder, and salt.
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in a med bowl combine bananas, sugar, egg, and melted butter.
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add the banana mixture to the flour mixture stirring just until moistened. fold in blueberries gently.
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in a small bowl combine brown sugar, 2 T of flour and cinnamon. using a fork cut in the 1 T of butter.
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spoon muffin batter into muffin papers. sprinkle the brown sugar mixture evenly over the tops of the muffins.
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bake for 18-20 minutes until the toothpick inserted into the center comes out clean
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Suzanne of Simply Suzannes at Home
I imagine these muffins are quite moist since the recipe calls for bananas as well. Yum!
I think these will be a hit in my house :0)
Thanks for sharing,
Suzanne
They were Suzanne! I hope they are a hit at home, let us know! 🙂
Hi, just checking if the temperature is a typo error, cis it’s indicate at 37 degrees?
Yes Joey, you got it right. I’ve corrected the recipe. Can you imagine how long it would take them to bake? 🙂
This sounds great!
Thanks Betsy!
I make these today!! Yum.
*Made*
This sounds delicious. Can I confirm if ‘t’ is teaspoon or tablespoon. Sorry for silly question, I’m from Australia and our abbreviations are different. (Or maybe it’s too late in the night for me…)
Thank you, Tanya
Yes, a lowercase t will be teaspoon and an uppercase T will be tablespoon. Thanks!
I made just made those, super easy and delicious!
I’m not sure if it’s just the way i baked them but the blueberries went to the bottom of the muffin 🙁 I remember watching an episode of Laura in the Kitchen and she mentioned to always toss the fruit in flour before folding them into the batter but I completely forgot! However, great recipe I will try again!
I made these last night with my 3 year old and he loves them! We subbed half whole wheat flour and one banana for some vanilla greek yogurt. This recipe is a keeper, thanks!
Just tried these delicious babies and took gorgeous photos!
Thank you!! My 1.5 year old loved it the most.
*bear hug*
I made these over the weekend and they are very good! We loved the banana and blueberry combination.
I want to make these as a Christmas gift, they look beautiful! Just to check, what is the measurement of brown sugar? I’m guessing it’s cups but not sure?
Thank you
Olivia X
Delicious! I added pecans and chocolate chips to some and they were incredible. My kids loved them too. I’ll be making them again.
Just what I was looking for. My kids LOVE them and they have always turned out great for me.
If I only have 2 bananas would I need to substitute something else in?
These muffins are delicious. The only thing i would change, doubling the topping. So glad I made them.
I just made these and they turned out amazing. I used 5 very very ripe bananas, I added about 1/8 more flour and made them in mini muffin tins for about 15 minutes and they came out golden brown and wonderful. Super moist and flavorful.
I only put blueberries in half and mini chocolate chips in the other half. They all came out perfect. I love this recipe!!
Would baking them at 350° make a big difference?
Just moved into a new house and needed to bake to make it feel like home. I made these today and doubled the batch. Instead of sugar, I used honey because that was at the top of the moving box. Amazing!
Yummmm😋😋😋 My family loved them. Definitely a keeper!!
Could I use frozen instead? Would I need to thaw them, and toss with flour?
Hi Amber! You could substitute frozen berries, and yes, you’ll want to toss the in flour still.
I made these muffins this morning. They were moist and very flavorful. Will definitely make these again! My husband really enjoyed them also.
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 😉
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!
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. 🙂