Banana Blueberry Muffins
These Banana Blueberry Muffins are soft and cakey with bursts of fruit and a scrumptious crunchy streusel topping. These can be filled with blueberries, saskatoons, bilberry, raspberries, blackberries, you name it! Great grab-and-go breakfast muffin or something sweet with an afternoon cup of tea. Intended as a vegan recipe these work great for almost any diet or diet restriction.
Ingredients
- 1 Egg
- 3 Large Ripe Bananas mashed
- ½ cup Melted Butter
- 1½ cups All Purpose Flour
- ½ cup Sugar
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 tsp Cinnamon
- 1 cup Blueberries frozen is best
Streusel Topping
- ⅓ cup Quick Cooking Oats
- 1 tbsp All Purpose Flour
- ¼ cup Brown Sugar
- 2 tbsp Melted Butter
Instructions
- Preheat over to 400 °F. Line a muffin tin with muffin liners or grease/spray with baking spray. Set aside. I recommend the parchment paper muffin cups, they are the best for releasing muffins without parts getting stuck.
- In a large bowl combine the mashed banana, egg, and melted butter, thoroughly blend.
- In a separate medium bowl combine the flour, sugar, baking soda, baking powder, salt and cinnamon. Add the the banana mixture in the large bowl and blend until just moistened through.
- Gently mix in the blueberries, frozen is best because it will prevent the fruit from bursting.
- Spoon the batter into the muffin tin, filling about ¾ full and going back to top up with more depending on how far the batter goes. You can go almost to the brim.
- In a small bowl combine all the streusel ingredients and blend thoroughly. Sprinkle over the tops of the muffins.
- Bake for 17-20 minutes, until the tops are golden brown and a toothpick comes out clean.
Notes
Ry's Rating: 8/10 - blueberry is good but saskatoon is better.