A hearty loaf of banana banana and blueberry muffins is an excellent way to use up a pile of leftover bananas, but sometimes you want a lighter option. These tender banana muffins are crowned with a delightfully crunchy cinnamon crumb topping that lends to their addictive nature.
For the topping, in a medium bowl, mix flour, sugar and cinnamon. Add butter or margarine and mix with a fork or pastry cutter until crumbly. Put aside while preparing muffin batter. For the muffins, in large bowl, combine dry ingredients. In another bowl, combine mashed bananas, sugar, slightly beaten egg and melted butter or margarine. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full.
Do not use paper muffin cups! Using hands, arrange coarse, pea-sized crumbs over muffin batter. Bake at 375 degrees for 18 to 20 minutes or until muffins test done with a cake tester. Cool in pan 10 minutes before removing to a wire rack. Be the first to leave one.
Pair these with a cup of coffee and you’ve got the perfect breakfast or brunch. Top with a thin layer of icing and a bit of turbinado sugar for the ultimate treat. Tips and Tricks For Making the Best Blueberry Muffins This is a classic recipe and makes for some delicious muffins, but you can always add in your own little twist depending on your taste or if you’re following a special diet. Here are some great ways to step up your blueberry muffin game! If you’re following a special diet, you might be wondering if you can make a whole wheat or gluten-free version of this irresistible blueberry muffin. You can definitely tweak this recipe to suit your diet.
Instead of all-purpose flour you can use whole wheat flour or a gluten-free flour. It might affect the texture of the muffins just a little bit so make sure to read the instructions on substitution for your flour of choice. White sugar is what makes the muffins soft and flavorful, but you can also switch it up with your sweetener of choice. Brown sugar will work as well as coconut sugar.
Again, this might affect the texture slightly. But they’re still just as tasty! You can use fresh or frozen blueberries! Adding up to an extra cup won’t hurt either, so don’t be shy when folding in with those blueberries.
You can even add a few more on top right before baking. As for the milk, you can also tweak that to your taste. I love to use buttermilk because of the extra rich flavor it gives. Plus, it makes the muffin perfectly moist. You can also try almond milk or soy milk. Do you want that big bakery-style muffin with an extra fluffy top?
Fill in those cups all the way to the brim. Note that this will only work when you start with high heat so make sure your oven is preheated! A blueberry muffin is good, but a glazed blueberry muffin is next level good! Making a glaze is super simple. All you need is powdered sugar, milk or water, and for extra flavor, a little bit of vanilla extract. Mix all the ingredients together and you’ve got a glaze to brush over the top of your muffins.
For the mixture or the glaze, you can also add a bit of lemon juice. This adds an extra layer of flavor and makes for delectably sweet and tangy muffin. Don’t feel like doing the extra work of making a glaze? Don’t worry, you can also top of the muffin with some brown sugar before baking for that extra texture on top. Why not try adding other berries too? For this recipe, use the same amount of blueberries plus a little something extra like raspberries or mulberries.