• 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.