Banana Blueberry Muffins (With streusel topping!)

Banana Blueberry Muffins are a combination of the best 2 muffins flavors! (In my opinion!) They are so moist from the sweet banana and they have a tart burst of flavor from the blueberries...and don't even get me started on the streusel topping! It might just be the best part about these muffins.

How to make banana blueberry muffins:

These muffins actually start by making the delicious streusel topping. The topping will have to sit in the freezer for few minutes so it's best to get it out of the way first. This is a really easy streusel topping. It uses melted butter so you don't need to worry about cutting in hard butter or waiting for butter to soften. You'll just add your streusel ingredients to a bowl (minus the butter) and mix that all together. Then you'll slowly want to drizzle in the butter while you gently mix it into the sugar mixture. Once combined and it looks like wet sand, you can place it in the freezer so the butter can harden.

The next step is making the actual muffins. The great thing about these banana and blueberry muffins is they are made all IN ONE BOWL! You'll start by smashing your ripe bananas and adding the rest of the wet ingredients to a large bowl.

Once you've mixed together the wet ingredients, you can move on to the dry. You'll just sprinkle the dry ingredients over the top of the banana mixture. So much easier than mixing things in separate bowls, and I promise it works perfectly!

When you're ready to add the blueberries, you have a couple options. You can leave them whole, or you can do what I like to do and just give them a rough chop. I love adding chopped blueberries to muffins because it distributes the berry flavor more throughout the muffins.

Can you put frozen blueberries in banana muffins?

Yes! You can use frozen berries for this banana blueberry muffin recipe. Just make sure you let the batter come to room temp before baking or the middle won't cook in the same amount of time.

How do you keep blueberries from sinking to the bottom of muffins? 

This banana muffin batter is quite thick so you don't have to worry about the blueberries sinking. However, if you find that your berries are sinking in a muffin batter, you can toss them in a tablespoon of all-purpose flour before adding then into the batter.

The next step is to fill your muffin pan with the banana blueberry batter. You can either spray the pan with non-stick spray or you can use paper liners. One my my favorite little tips is to sprinkle in a little bit of uncooked rice underneath your paper liners. It keeps the bottom of the muffins from getting greasy. It makes a huge difference!

When you're ready to add the batter, just distribute it evenly among the muffin cups. I like to use a scooper to make this easier but you can also use a spoon.

Now....drummmm rolllll.... it's time for that streusel topping you made earlier. Sprinkle it evenly over each muffin. You can't have too much in my opinion!

How to get a higher rise on muffin tops:

Muffins get a good rise when they get an initial burst of really high heat. This is why this recipe starts out with a high temperature for 5 minutes and then a lower temperature for the rest of the time. This gives them a nice puffed up top!

Other Recipes You'll Love:

• Lemon Poppy Seed Muffins
• Mini Mocha Muffins with Cream Cheese Spread
• Blueberry Lemon Bread
• Cinnamon Crunch Banana Bread

Banana Blueberry Muffins (With streusel topping!)

Coco and Ash

Print Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Servings 12 muffins

Ingredients

  

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Streusel Topping

• ½ cup all-purpose flour
• 3 tablespoons brown sugar
• 3 tablespoons white sugar
• ½ teaspoon cinnamon
• 3 tablespoons melted butter

Muffin Recipe

• 3 very ripe bananas
• 1 large egg
• 4 tablespoons butter (melted and cooled slightly)
• 1 tablespoon vanilla extract
• ⅓ cup brown sugar
• 1 and ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 cup blueberries

Instructions

 

• Pre-heat your oven to 425°

Make the streusel topping first

• Combine all of the topping ingredients (except the butter) in a small bowl and mix together.
• Drizzle the melted butter into the bowl while gently fluffing with a fork as your pour. Break up any large chunks

  Tip: You just want to use the tip of the fork and do more of a fluffing motion. You're just looking to make small lumps and not a paste)
• Set the topping mixture in the freezer while you make the muffins (about 15 minutes)

Making the muffins

• In a large bowl, smash the bananas with a fork or pastry cutter.
• Add in the egg, brown sugar, vanilla, and melted butter an whisk together.
• In the same bowl, sprinkle in the flour, salt, baking soda, baking powder, salt, and cinnamon. Whisk everything together just until you see no more dry flour,
• You'll add in the blueberries next. I like to roughly chop mine before adding them in. This distributes them more evenly and adds more blueberry flavor throughout the muffins but it's optional. (See photos above)

  You''ll want to add in the blueberries and very gently fold them in with a spatula.
• Spray a muffin tin with non stick spray or line with muffin liners.

  Tip: l sprinkle in a bit of uncooked rice under the paper liners and this keeps the muffins bottoms from being greasy)
• Distribute the muffin batter evenly among the 12 muffin cups then sprinkle each one with the streusel topping. You may need to re-fluff it with a fork after removing it from the freezer.
• Bake the muffins at 425° for 5 minutes then lower the heat to 350° and bake for an additional 15 minutes.
• Allow them to cool for about 15-20 minutes before serving.

Tried this recipe?Leave a comment!