Imagine waking up to the sweet aroma of freshly baked Blueberry Banana Muffins wafting through your kitchen—it's the perfect way to start your day! These delightful muffins combine the natural sweetness of ripe bananas and juicy blueberries, all topped with a crunchy almond streusel that adds an irresistible texture. Whether you're looking for a quick breakfast treat or a delicious snack to enjoy with your afternoon coffee, these muffins are sure to impress. Get ready to indulge in a burst of flavor that will have you coming back for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup mashed bananas
- 1 cup blueberries
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sliced almonds
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher. Ensure no large chunks remain.
- Add sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Whisk thoroughly until the mixture is well combined and slightly frothy.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gradually fold the dry ingredients into the wet banana mixture, stirring gently until just combined. Be careful not to overmix, as this can result in tough muffins.
- Gently fold in the fresh blueberries, taking care not to crush them. Use a light folding motion to distribute evenly throughout the batter.
- For the streusel topping, combine sliced almonds, brown sugar, and cinnamon in a small bowl. Mix until well incorporated.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the almond streusel topping generously over each muffin, pressing lightly so it adheres to the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter your muffins will be. Look for bananas with lots of brown spots for maximum flavor.
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. Overmixing can lead to dense muffins, so keep it light!
- Fresh Blueberries: If possible, use fresh blueberries for the best taste and texture. If using frozen, do not thaw them beforehand to prevent the batter from turning blue.
- Customize Your Topping: Feel free to experiment with the streusel topping! You can add oats or even swap almonds for pecans or walnuts for a different twist.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the recommended baking time. A toothpick should come out clean when they’re done.
- Storing Muffins: For the best freshness, store your muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage—just reheat when you're ready to enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 35mg
