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
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.
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
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