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? 🙂
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
- Preheat the oven to 370 degrees & line muffin tin with papers.
- in a large bowl combine 1 1/2 c flour with baking soda, baking powder, and salt.
- in a med bowl combine bananas, sugar, egg, and melted butter.
- add the banana mixture to the flour mixture stirring just until moistened. fold in blueberries gently.
- in a small bowl combine brown sugar, 2 T of flour and cinnamon. using a fork cut in the 1 T of butter.
- spoon muffin batter into muffin papers. sprinkle the brown sugar mixture evenly over the tops of the muffins.
- bake for 18-20 minutes until the toothpick inserted into the center comes out clean
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.
Sasha says
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.
DEDE says
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 😉
Nancy says
I made these muffins this morning. They were moist and very flavorful. Will definitely make these again! My husband really enjoyed them also.
Amber says
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!!