Someone once said that the business of selling just the muffin tops was a million dollar idea. How about we lace them in a layer of crisp buttery crumble that when devoured may actually give you muffin top?
These muffins are a treat. Tender, just sweet enough and a lovely cross between banana bread and a breakfast pastry!
I know this is my second blueberry post in less than a week but they are in season now so get in there! Fresh blueberries are less prone to bleeding into the batter but I’m not afraid of getting a little bit messy…
Blueberry Banana Muffins
- 1 cup blueberries
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 3 mushy bananas, mashed
- 3/4 cup sugar
- 1 tsp lemon juice and 1 tsp lemon zest
- 1 egg
- 1 tsp vanilla
- 1/3 cup butter melted, vegetable oil could be substituted here
Preheat the oven to 400°F. Line a muffin tray with 12 liners. I prefer to use the extra large ones here.
In a small bowl, whisk the flour, soda, powder, salt and cinnamon together.
In a medium bowl, mix the bananas, sugar, lemon juice, zest, egg, vanilla and melted butter. Stir the dry ingredients into the wet ingredients until just moistened. Add the blueberries and mix through.
Divide batter across the muffin liners and sprinkle with the crumble from below.
Bake for 17-20 minutes.
- 2 Tbsp cold butter, cut into cubes
- 2 Tbsp brown sugar
- 4 Tbsp flour
- Pinch of salt and cinnamon
Using your fingers, press the dried ingredients into the butter to form a loose sand-like crumble.