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
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Suzanne of Simply Suzannes at Home says
August 17, 2013 at 6:37 amSuzanne 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
Aubrey says
August 17, 2013 at 9:23 pmThey were Suzanne! I hope they are a hit at home, let us know! 🙂
Joey says
November 16, 2013 at 5:29 pmHi, just checking if the temperature is a typo error, cis it’s indicate at 37 degrees?
Aubrey says
November 16, 2013 at 8:20 pmYes Joey, you got it right. I’ve corrected the recipe. Can you imagine how long it would take them to bake? 🙂
Betsy says
November 16, 2013 at 6:59 pmThis sounds great!
Aubrey says
November 16, 2013 at 8:11 pmThanks Betsy!
Samantha says
August 14, 2014 at 10:03 pmI make these today!! Yum.
Samantha says
August 14, 2014 at 10:04 pm*Made*
Tanya says
August 15, 2014 at 4:31 amThis 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
Julie E says
September 30, 2014 at 4:25 pmYes, a lowercase t will be teaspoon and an uppercase T will be tablespoon. Thanks!
Veronica says
October 22, 2014 at 7:06 pmI made just made those, super easy and delicious!
Dima says
December 7, 2014 at 12:38 pmI’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!
Meghan says
February 11, 2015 at 3:58 amI 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!
Shafaq Ghufran says
March 9, 2015 at 10:31 pmJust tried these delicious babies and took gorgeous photos!
Thank you!! My 1.5 year old loved it the most.
*bear hug*
Kristi says
August 17, 2015 at 9:28 amI made these over the weekend and they are very good! We loved the banana and blueberry combination.
Olivia says
December 14, 2015 at 3:09 amI 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
Nancy Jackson-Bryant says
January 9, 2016 at 7:24 pmDelicious! I added pecans and chocolate chips to some and they were incredible. My kids loved them too. I’ll be making them again.
Carrie S says
February 6, 2016 at 5:14 pmJust what I was looking for. My kids LOVE them and they have always turned out great for me.
Melissa says
May 16, 2016 at 10:25 amIf I only have 2 bananas would I need to substitute something else in?
Kmcn says
May 26, 2016 at 4:04 pmThese muffins are delicious. The only thing i would change, doubling the topping. So glad I made them.
bre says
June 8, 2016 at 3:50 pmI 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!!
Karen says
August 19, 2016 at 12:52 pmWould baking them at 350° make a big difference?
Jessie Yung says
September 8, 2016 at 7:20 pmJust 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!
Shannon Elliott says
January 14, 2017 at 8:43 amYummmm??? My family loved them. Definitely a keeper!!
Amber says
April 19, 2017 at 12:42 pmCould I use frozen instead? Would I need to thaw them, and toss with flour?
Julie @Real Housemoms says
May 10, 2017 at 7:16 amHi Amber! You could substitute frozen berries, and yes, you’ll want to toss the in flour still.
Nancy says
August 8, 2017 at 8:33 pmI made these muffins this morning. They were moist and very flavorful. Will definitely make these again! My husband really enjoyed them also.
Claudia H. says
August 23, 2017 at 8:09 amHi 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 😉
DEDE says
January 12, 2018 at 7:22 amWhere 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
March 23, 2018 at 6:09 pmHi 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. 🙂
Sasha says
June 3, 2018 at 5:42 amBaked these today as 6 giant muffins (baking time 35 mins), they were AMAZING!!! Thank you for the recipe!
Aubrey Cota says
June 3, 2018 at 8:52 pmI’ve always thought it would be fun to do them Costco sized! I’m so glad you liked it, thanks Sasha.