BANANA BLUEBERRY MUFFINS WITH CRUMB TOPPING
These bakery-style banana blueberry muffins have a crunchy cinnamon crumb topping and they are loaded with juicy blueberries.
Provided by Dahn Boquist
Categories Breakfast
Time 22m
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (you will reduce the temperature after the muffins cook for 5 minutes)
- Grease 12 standard-sized muffin tins or line them with paper baking cups. In a medium bowl, whisk all the dry ingredients together then set aside.
- In another bowl, beat the butter and brown sugar then add the eggs and beat until well blended. Next add the vanilla, and mashed bananas and beat until well combined.
- Fold the wet mixture into the flour mixture then fold in the blueberries.
- Blend the flour, sugar, and cinnamon together then stir in the melted butter until you have pea-sized clumps.
- Fill the greased muffin tins completely full then sprinkle the tops with the cinnamon crumb topping.
- Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to15 more minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool completely before removing from the muffin tins. The tender muffins can fall apart if you remove them while they are still warm.
Nutrition Facts : Calories 336 calories, Cholesterol 58 milligrams cholesterol, Fat 12.8 grams fat, Fiber 2.3 grams fiber, Protein 4.8 grams protein, SaturatedFat 7.6 grams saturated fat, ServingSize 1 muffin, Sodium 273 milligrams sodium, Sugar 23.4 grams sugar
BLUEBERRY BANANA MUFFINS
Steps:
- Preheat oven to 375°F. Line a muffin pan with paper liners.
- Toss blueberries with 1 tablespoon of flour and set aside.
- Whisk dry ingredients in a medium bowl.
- In a separate bowl, combine bananas, sugar, melted butter, egg, and vanilla. Add to dry ingredients and mix just until combined. (Do not overmix)
- Gently fold in blueberries.
- Divide batter evenly over 10 muffin wells.
- Bake 18-20 minutes or until a toothpick comes out clean. Cool completely.
- Once cooled, mix glaze ingredients until smooth adding additional lemon juice to reach desired consistency. Drizzle over muffins.
Nutrition Facts : Calories 275 kcal, Carbohydrate 44 g, Protein 3 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 42 mg, Sodium 260 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
BANANA-BLUEBERRY MUFFINS
This one is for the Banana-Blueberry Muffin lovers. Ready in 30 minutes-these perfect-for-anytime muffins will not disappoint. When whipping up a batch of blueberry and banana muffins, don't overstir or overthink these simple muffins. Overstirring can cause little "mountain peaks" to form on your delightfully delicious Banana-Blueberry Muffins. Add these to your next at-home brunch menu for a surefire hit. Nothing beats muffins from scratch!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cup or line with paper baking cups.
- Beat milk, oil, banana and egg in large bowl with fork. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
- Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.
Nutrition Facts : Calories 100, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 210 mg
EASY MOIST BANANA BLUEBERRY MUFFINS
Make and share this Easy Moist Banana Blueberry Muffins recipe from Food.com.
Provided by DebM2348
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mash bananas in a large mixing bowl.
- Add sugar and egg.
- Add butter and blueberries.
- Combine dry ingredients and gently stir into banana mixture.
- Pour into 12 well-greased muffin cups.
- Bake at 375 degrees for 20 minutes.
EASY BANANA BLUEBERRY MUFFINS
Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they're freezer-friendly, too!
Provided by Cookies & Cups
Categories Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
- In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
- In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
- Fold in the blueberries.
- Top each muffin with an equal portion of the coarse sugar if desired.
- Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.
BANANA BLUEBERRY MUFFINS
These muffins are so easy to make and absolutely delicious!
Provided by ELEMMIRE
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 31m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.
- In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, and vanilla extract.
- Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.
- Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 121.5 calories, Carbohydrate 26.9 g, Fat 0.5 g, Fiber 3.3 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 186.4 mg, Sugar 9.6 g
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