I whipped these delicious bakery-style blueberry banana muffins up yesterday and they got two big thumbs up from the fam. They are full of flavor, perfectly sweet, and the crumble on top takes the yumminess to another level. I love having homemade muffins on a hand for quick breakfasts in the morning.....but my husband liked these so much he also ate one (or two) for dessert last night.
This will definitely be my go-to blueberry muffin recipe from here on out! Hope it becomes yours too. Enjoy!
Ingredients:
1 1/2 cups flour + 1 tsp flour
3/4 cup brown sugar
1/2 tsp salt
2 tsp baking powder
2 very ripe bananas, smashed
3 Tbl butter, melted and slightly cooled
2 eggs, room temperature
1/2 cup buttermilk, room temperature
2 tsp vanilla
1 cup frozen blueberries (I like Wyman's wild blueberries the best)
Crumble:
1/4 cup brown sugar
3 Tbl flour
1 Tbl cinnamon
2 Tbl cold butter, cut into tiny pieces
Directions:
Preheat oven to 350F
Line a 12 cup muffin tin with muffin liners.
Combine 1 1/2 cups flour, sugar, salt, and baking powder in a medium sized bowl. Whisk to combine.
In a separate large sized bowl mash bananas. Add melted butter to bananas and stir. Add eggs, one at a time, stir. Add buttermilk and vanilla, stir. Add half of the dry mixture to banana mixture, stir. Add the other half and stir just until combined.
Add the frozen blueberries and 1 tsp flour to the now empty flour mixture bowl. Gently toss the blueberries with the teaspoon of flour. This will keep the blueberries from sinking to the bottom of the muffin tin as they bake. Gently fold the flour-dusted blueberries into the batter. Fill each liner up to just below the top - you want to leave room for the crumble you are about to add to each muffin.
To make the crumble combine brown sugar, 3 Tbl flour and 1 Tbl cinnamon in a small bowl. Add the tiny little pieces of butter to the bowl. Use your fingers to push the butter into the mixture- don't think too hard about this....you just want lots of little butter pieces coated in cinnamon flour. Don't worry if not all of the cinnamon flour combines with the butter.
Evenly sprinkle the buttery crumbs (and the loose cinnamon flour) on top of each muffin. This top crust is just delicious!
Bake the muffins for 15 minutes on 350F. Without opening the oven, increase the temperature to 400F and bake for another 7-8 minutes. The muffins are ready when they spring back once touched and a toothpick inserted comes away clean.
Let cool on the counter for a few minutes before devouring. Enjoy!
