Tuesday, December 21, 2010

Banana Blueberry Streusel Muffins

Our favorite two breakfast muffins are banana and blueberry.  I thought it would be great to combine the two using very ripe bananas and fresh blueberries.  They were topped with a cinnamon crumb streusel that took them over the top.  My girls actually ate them for dinner right out of the oven with some butter.  They had them again for breakfast the next morning.  They were that good!

I found this recipe on Cooks.com.  I will be making these again.


1/2 cup butter, softened
1/2 cup firmly packed light brown sugar
3 large ripe bananas, mashed
1/4 cup milk
2 tsp vanilla
2 eggs
2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries (for batter)
1/4 cup fresh blueberries (for top)

Preheat oven to 350 degrees.  Line a muffin tin with baking cups.  This recipe makes 15 muffins.

In a large stand mixer, beat together the butter and brown sugar until fluffy.  Add bananas, milk, vanilla, and eggs.  Mix another minute.  Add the flour, baking powder, baking soda, and salt and mix just until combined.  Remove bowl from mixer and gently fold 1 cup of the blueberries into the batter.  Pour into muffin cups 3/4 of the way full.  Press the remaining blueberries into the tops so you can still see them.  This makes them full of blueberries and looks really pretty.

To make the streusel topping:

3 T flour
3 T light brown sugar
1 tsp cinnamon
2 T butter

Combine all ingredients in a small bowl.  Use a pastry blender or fork and work until mixture is crumbly.  Sprinkle over muffins.

Bake for 18-20 minutes, or until toothpick comes out clean.  Let cool in muffin tin for 3 minutes, then remove to a wire rack to cool completely.  Enjoy!  


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