Best Banana Blueberries Crumb Muffins Recipes

EASY MOIST BANANA BLUEBERRY MUFFINS

Steps:

• Mash bananas in a large mixing bowl.
• Add sugar and egg.
• Add butter and blueberries.
• Combine dry ingredients and gently stir into banana mixture.
• Pour into 12 well-greased muffin cups.
• Bake at 375 degrees for 20 minutes.

ULTRA MOIST BLUEBERRY BANANA MUFFINS

Steps:

• Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
• In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
• In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
• Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
• Fold in the blueberries and walnuts, mixing just until combined.
• Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
• Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using.
• Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
• Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.

BANANA-BLUEBERRIES CRUMB MUFFINS

Steps:

• Preheat oven to 375°F.
• In a large bowl, mix together flour, baking soda, baking powder and salt, cinnamon.
• In another bowl, beat together bananas, sugar, corn syrup, egg and melted margarine. Stir the banana mixture into the flour mixture just until moistened.
• Add blueberries. Spoon batter (1/4 cup at a time) into muffins cups.
• In a small bowl, mix together brown sugar, flour, oats and cinnamon. Cut in margarine. Sprinkle topping over muffins. Makes 10 muffins.
• Bake for 18 to 20 minute.

BLUEBERRY-BANANA MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. If using, add the ground cinnamon, ginger or pie spice.
• In a separate bowl, whisk the eggs until combined. Whisk in the cooled melted butter or oil, milk and vanilla extract. Stir in the bananas.
• Add the wet ingredients to the bowl with the dry ingredients and stir just to combine. Stir in the blueberries until just combined.
• Fill each paper liner in the prepared muffin tin at least three-quarters of the way with batter. If desired, sprinkle the tops with sugar in the raw.
• Bake the muffins until they rise and a toothpick inserted into the center comes out clean, 18 to 25 minutes. Let cool a few minutes in the pan, then remove the muffins to a rack to cool completely.

BLUEBERRY-BANANA MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 350.
• In a medium bowl, mash the bananas with oil (or applesauce) and sugar and mix well.
• In a small bowl, sift salt, baking soda and 2 cups of the flour.
• Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the berries.
• Pour the batter into lined muffin pan.
• In a small bowl, combine the 1/2 cup flour, brown sugar and margarine (or applesauce). Stir until the mixture forms coarse crumbs then sprinkle onto muffins.
• Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.