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
ULTRA MOIST BLUEBERRY BANANA MUFFINS
Not too sweet and delightfully moist, these Ultra Moist Banana Blueberry Muffins are the perfect breakfast treat! Fresh blueberries work best, but frozen blueberries will work in a pinch. Be sure to fill the muffin cups all the way up to the top for giant domed muffin tops!
Provided by Ashley Manila
Time 55m
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees (F). Line a 12 cup muffin tin with paper liners and it set aside.
- In a large bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
- In a separate large bowl, whisk together the melted butter, both sugars, eggs, vanilla extract, sour cream, and mashed bananas, mixing until ingredients are fully incorporated.
- Add the dry mixture of ingredients to the wet mixture of ingredients and, using a rubber spatula, mix until just combined. Do not over mix or your muffins will be dry!
- Fold in the blueberries and walnuts, mixing just until combined.
- Divide the batter evenly among prepared muffin tins, filling each tin all the way to the top.
- Press a few extra blueberries into the top of each muffin and then add sprinkle with sparkling sugar, if using.
- Bake, in the center of the middle rack, for 24 to 26 minutes, or until the tops are puffed up and richly golden brown, and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached.
- Cool muffins at least 15 minutes in the pan before serving warm or transferring to a cooling rack.
BLUEBERRY-BANANA MUFFINS WITH CRUMB TOPPING
These moist and fruity muffins are delicious when served fresh out of the oven. I substitute mixed berries for the blueberries and go for less, if no, vegetable oil.
Provided by tara28
Categories Breakfast
Time 40m
Yield 12 muffins, 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- In a medium bowl, mash the bananas with oil (or applesauce) and sugar and mix well.
- In a small bowl, sift salt, baking soda and 2 cups of the flour.
- Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the berries.
- Pour the batter into lined muffin pan.
- In a small bowl, combine the 1/2 cup flour, brown sugar and margarine (or applesauce). Stir until the mixture forms coarse crumbs then sprinkle onto muffins.
- Bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 318.5, Fat 5.9, SaturatedFat 0.8, Sodium 363.8, Carbohydrate 64.2, Fiber 2, Sugar 36.1, Protein 3.7
BLUEBERRY-BANANA CRUMBLE MUFFINS (VEGETARIAN)
A delicious blend of earth's best flavors in a yummy breakfast muffin! No animal products used and easy to make. The perfect way to use up bananas instead of hum-drum banana bread.
Provided by susanwesla_11587704
Categories Quick Breads
Time 1h30m
Yield 36 Muffins, 15-20 serving(s)
Number Of Ingredients 14
Steps:
- CRUMBLE: Pour all packets of oatmeal into a medium mixing bowl. Add brown sugar, Earth Balance Buttery Spread (Vegan Butter Substitute) and 1/3 c flour. Cut together til thoroughly mixed and resembles granola. Set aside. .
- MUFFIN MIX: Mash bananas in large mixing bowl. Add sugar, eggs, pureed avocado, and oil. blend well. Add blueberries and stir gently to mix. Sift together dry ingredients and gently blend into banana-berry mixture. Spoon into muffin cups filling to just below top of cup rim. Spoon crumble mixture on top of each muffin and lightly press down to set. .
- Bake at 375 degrees for 18-22 minutes, depending on size of muffin cups. Makes about 3 dozen.
Nutrition Facts : Calories 383.2, Fat 7, SaturatedFat 1.1, Cholesterol 37.2, Sodium 497.1, Carbohydrate 75.9, Fiber 4, Sugar 36.9, Protein 6.5
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.
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