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Blueberry Banana Muffins 0.0

Juicy blueberries, fluffy banana bread, and streusel topping will give your morning a tasty start.

Ingredients

    • 1½ very ripe medium bananas, mashed (see cook's tip)
    • ¼ cup (60 mL) light brown sugar
    • ¼ cup (60 mL) vegetable oil
    • 1 egg
    • ½ tsp (2 mL) vanilla
    • ½ tsp (2 mL) ground cinnamon
    • ¼ tsp (1 mL) salt
    • ¾ cup (175 mL) flour
    • ½ tsp (2 mL) baking soda
    • ¼ tsp (1 mL) baking powder
    • ½ cup (125 mL) blueberries, about 30 berries
    • Topping
    • ¼ cup (60 mL) brown sugar
    • 2 tbsp (30 mL) flour
    • 1½ tbsp (22 mL) butter
    • ¼ tsp (1 mL) ground cinnamon

Directions

  1. Preheat the oven to 375° F (190° C).
  2. Combine the bananas, brown sugar, oil, egg, vanilla, cinnamon, and salt in the Mixing Bowl. Whisk until the bananas are evenly distributed and the mixture looks frothy.
  3. Add the flour, baking soda, and baking powder to the bowl with the wet ingredients. Use the Silicone Scraper to mix just until everything is moistened. Set aside.
  4. Combine all the topping ingredients in a small bowl. Using your hands, mix the ingredients together, until the mixture is crumbly and no longer dry.
  5. Line the Silicone Muffin Pan with cupcake liners. Divide the batter into the lined wells.
  6. Place about 5 berries on top of the batter in each well. Use your finger or a toothpick to gently push the blueberries into the batter.
  7. Sprinkle the topping over the muffins.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  9. Cool for 5 minutes. Remove from the pan and serve.