I am an excellent baker. Really, I am. I know maybe you think that’s not true because I very rarely post baking recipes on my website, but it’s true. And the things is — I love to bake, too!
But the sad part is, see, I suffer from this terrible condition that is commonly known as Field of Dreams Syndrome, or less commonly known as “If I Bake Something, I Will Eat It”. Maybe you, too, know something about this not-so-rare and definitely life-threatening (read: waistline threatening) condition.
It’s debilitating, I tell you!
So imagine my delight when my good friend and regular blog recipe contributor Carol sent over a recipe for these gorgeous looking Banana Blueberry Streusel Muffins…that I neither had to bake myself, NOR resist until I broke down and ate every last one just because otherwise they’d go to waste!!! GASPPP.
These muffins are really easy and fun to make — who doesn’t like a good sweet, crumbly streusel topping??
And if you can resist them, they make a great breakfast and dessert, so technically you could get away with only two of these per day, share them with friends, and not have to eat them all yourself.
Or you could do like me and just eat the batter and any muffins you managed to bake before anyone gets home and is the wiser. Either way, these taste awesome. Thank you to Carol for another delicious recipe!! xoxo
Banana Blueberry Streusel Muffins Recipe
Prepare streusel topping first because it requires 30 minutes in the refrigerator. If you have leftover streusel topping, you can freeze it for later use. It goes great on top of baked fruit like apples or pears for a quick dessert!
For the Streusel Topping
2 ¼ cups all-purpose flour
¾ cups packed dark brown sugar
2 ¼ teaspoons ground cinnamon
¾ teaspoon coarse salt
½ cups plus 2 tablespoons unsalted butter, at room temperature
Whisk flour, brown sugar, cinnamon and salt until blended. Cut in the butter with a pastry blender. If you don’t have one, use your fingers or 2 knives to combine into a crumbly mixture. Refrigerate for 30 minutes.
For the Muffins
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon nutmeg
1 ½ cups fresh blueberries
4 very ripe bananas, peeled, coarsely mashed
1 tablespoon vanilla extract
3 large eggs, room temperature
1 cup vegetable oil
2 cups sugar
Preheat oven to 325F. In a medium bowl, whisk together flour, salt, baking soda, baking powder, cinnamon and nutmeg.
In a large bowl, beat sugar, oil, eggs and vanilla. Stir in the mashed bananas. Add the dry ingredients into the wet ingredients and stir just until blended. Note: Lumpy is good when it comes to any muffins! Fold in the blueberries.
In 18 lined muffin cups, divide the batter evenly using heaping scoops to fill the muffin cups ¾ full. Top each muffin with 1 tablespoon of the streusel topping. Gently press into the top of batter so it will stick in while baking.
Bake for 30-35 minutes or until a toothpick inserted into the middle of a muffin comes out clean. Let the muffins rest for 5 minutes before removing them from the tin. Place on a rack to cool completely.
Use Saigon Cinnamon, which has much more depth of flavor than regular cinnamon.
Add some freshly grated nutmeg to add even more depth of flavor!
Other Sweets / Dessert Recipes on The Watering Mouth: