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!
INGREDIENTS
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.
Ingredients
Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 bananas peeled
- ¾ cup granulated sugar
- 1 egg beaten
- ⅓ cup unsalted butter melted
- 1 cup fresh blueberries
Crumb Topping:
- ⅓ cup light brown sugar packed
- 2 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon unsalted butter
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.
bre says
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!!
Kmcn says
These muffins are delicious. The only thing i would change, doubling the topping. So glad I made them.
Melissa says
If I only have 2 bananas would I need to substitute something else in?
Carrie S says
Just what I was looking for. My kids LOVE them and they have always turned out great for me.
Nancy Jackson-Bryant says
Delicious! I added pecans and chocolate chips to some and they were incredible. My kids loved them too. I’ll be making them again.
Olivia says
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
Kristi says
I made these over the weekend and they are very good! We loved the banana and blueberry combination.
Shafaq Ghufran says
Just tried these delicious babies and took gorgeous photos!
Thank you!! My 1.5 year old loved it the most.
*bear hug*
Meghan says
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!
Dima says
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!
Veronica says
I made just made those, super easy and delicious!
Tanya says
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
Julie E says
Yes, a lowercase t will be teaspoon and an uppercase T will be tablespoon. Thanks!
Samantha says
I make these today!! Yum.
Samantha says
*Made*
Betsy says
This sounds great!
Aubrey says
Thanks Betsy!
Joey says
Hi, just checking if the temperature is a typo error, cis it’s indicate at 37 degrees?
Aubrey says
Yes Joey, you got it right. I’ve corrected the recipe. Can you imagine how long it would take them to bake? 🙂
Suzanne of Simply Suzannes at Home says
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
Aubrey says
They were Suzanne! I hope they are a hit at home, let us know! 🙂