Blueberry Banana Muffins
Juicy blueberries, fluffy banana bread, and streusel topping will give your morning a tasty start.
Ingredients
- 1½ very ripe medium bananas, mashed (see cook's tip)
- ¼ cup (60 ml) light brown sugar
- ¼ cup (60 ml) vegetable oil
- 1 egg
- ½ tsp (2 ml) vanilla
- ½ tsp (2 ml) ground cinnamon
- ¼ tsp (1 ml) salt
- ¾ cup (175 ml) flour
- ½ tsp (2 ml) baking soda
- ¼ tsp (1 ml) baking powder
- ½ cup (125 ml) blueberries, about 30 berries
- ¼ cup (60 ml) brown sugar
- 2 tbsp (30 ml) flour
- 1½ tbsp (22 ml) butter
- ¼ tsp (1 ml) ground cinnamon
Directions
- Preheat the oven to 375° F (190° C).
- Combine the bananas, brown sugar, oil, egg, vanilla, cinnamon, and salt in the Mixing Bowl. Whisk until the bananas are evenly distributed and the mixture looks frothy.
- Add the flour, baking soda, and baking powder to the bowl with the wet ingredients. Use the Silicone Scraper to mix just until everything is moistened. Set aside.
- Combine all the topping ingredients in a small bowl. Using your hands, mix the ingredients together, until the mixture is crumbly and no longer dry.
- Line the Silicone Muffin Pan with cupcake liners. Divide the batter into the lined wells.
- Place about 5 berries on top of the batter in each well. Use your finger or a toothpick to gently push the blueberries into the batter.
- Sprinkle the topping over the muffins.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
- Cool for 5 minutes. Remove from the pan and serve.
