Blueberry Banana Muffins

My Favourite Muffins

Blueberry Banana Muffins myfavouritepastime.com_3243We ate lots of Blueberry Muffins, Blueberry Pikelets and Pancakes during the “summer that never really arrived”. Blueberries are small, juicy and low in calories so no need to worry about extra calories. Besides being high in vitamin C and potassium they are also a source dietary fibre.

Blueberry Banana Muffins myfavouritepastime.com_3238According to Wiki, in North America, the most commonly cultivated species is Vaccinium corymbosum, also known as the northern highbush blueberry. Hybrids of V. corymbosum and other Vaccinium species adapted to southern U.S. climates are known collectively as southern highbush blueberries. The lowbush blueberry, V. angustifolium, also known as the “wild blueberry” is found from the Atlantic Provinces westward to Quebec and southward to Michigan and West Virginia. It has much smaller berries and is not cultivated or genetically manipulated. The recipe I want to share today is a Blueberry banana muffin with streusel topping. I hope you’ll love it the way we did. 

  • Ingredients 
  • 250g (2 cups, 9oz) all-purpose flour
  • 5ml (1 teaspoon) baking soda (bicarbonate of soda)
  • 5ml (1 teaspoon) baking powder
  • ½ teaspoon kosher salt (If using unsalted butter)
  • 150g ( cup, 5½oz) sugar
  • 250g (1 cup) blueberries
  • 2 eggs
  • 375g (1½ cups) mashed banana (=3 large bananas)
  • 125g (½ cup, 4½oz, 1 stick + 1 tablespoon) butter melted
  • 60ml (¼ cup, 2fl oz) buttermilk or plain yoghurt
  • Streusel Topping

Blueberry Banana Muffins myfavouritepastime.com_4958Please always remember to assemble all ingredients before you start. Preheat the oven to 375°F (190°C). Line a medium 24-cup muffin with 18 paper cases or use 2 x 12 cup muffin pans. For Streusel Topping: combine brown sugar, flour, and oats together in a bowl. Rub in butter until it resembles a crumble mixture. Set aside.

Chocolate Banana Muffins_1268Sift the flour, baking soda (bicarbonate of Soda) and baking powder (and salt if using)

Blueberry Banana Muffins myfavouritepastime.com_4961Add sugar and blueberries. Mix gently and make a well in the centre.

Chocolate Banana Muffins_1282In another bowl, beat the eggs, mashed banana, melted butter and buttermilk until thoroughly mixed.

Blueberry Banana Muffins myfavouritepastime.com_4965 Add banana mixture to the well and stir until combined (do not over mix).

Blueberry Banana Muffins myfavouritepastime.com_4967Spoon mixture evenly into the prepared muffin cases.

Blueberry Banana Muffins myfavouritepastime.com_4968and top with streusel topping.

Blueberry Banana Muffins myfavouritepastime.com_4971Bake at 375 (190°c) for 20-25 minutes or until a toothpick inserted into the centre of the muffins, comes out clean. (I baked at 375°F (190°C) for 20 minutes.)

Blueberry Banana Muffins myfavouritepastime.com_4976Transfer to a cooling rack.

Blueberry Banana Muffins myfavouritepastime.com_3244I loved the crunchy tops

IMG_3238Serve for breakfast or afternoon tea

Blueberry Banana Muffins myfavouritepastime.com_3236The muffins were finished, by the end of the day!

Blueberry Banana Muffins

Preparation time: 20 minutes; Baking time: 20-25 minutes; Makes: 18 medium muffins

For the streusel topping

  • 60g (¼ fully cup packed) brown sugar
  • 20g (2 tablespoons) all-purpose flour
  • 25g (¼ cup) rolled oats
  • 30g (2 tablespoons) unsalted butter

For the muffins

  • 250g (2 cups, 9oz) all-purpose flour
  • 5ml (1 teaspoon) baking soda (bicarbonate of soda)
  • 5ml (1 teaspoon) baking powder
  • ½ teaspoon kosher salt (If using unsalted butter)
  • 150g ( cup, 5½oz) sugar
  • 250g (1 cup) blueberries
  • 2 eggs
  • 375g (1½ cups) mashed banana (=3 large bananas)
  • 125g (½ cup, 4½oz, 1 stick + 1 tablespoon) butter melted
  • 60ml (¼ cup, 2fl oz) buttermilk or plain yoghurt

Instructions

  1. Preheat the oven to 375°F (190°C). Line a medium 24-cup muffin with 18 paper cases or use 2 x 12 cup muffin pans.
  2. Streusel Topping: combine brown sugar, flour, and oats together in a bowl. Rub in butter until it resembles a crumble mixture. Set aside.
  3. Sift the flour, baking soda (bicarbonate of Soda) and baking powder (and salt if using). Add sugar and blueberries. Mix gently and make a well in the centre.
  4. In another bowl, beat the eggs, mashed banana, melted butter and buttermilk until thoroughly mixed. Add banana mixture to the well and stir until combined (do not over mix). Spoon mixture evenly into the prepared muffin cases and top with streusel. Bake at 375 (190°c) for 20-25 minutes or until a toothpick inserted into the centre of the muffins, comes out clean. (I baked at 375°F (190°C) for 20 minutes.)
  5.  **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)

myfavouritepastime.com

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

49 thoughts

  1. I love blueberries so much I am sure I would still eat them even if they were not so incredibly healthy 😉 This recipe is a great way to use them. I particularly like the streusel topping – great texture contrast!

    1. Hi Afra,
      Thanks for loving blueberries and the streusel topping. I love them too! How goes life. We’ve been shovelling but the US have been hauling in trucks. Nice weekend to you!
      Liz

  2. I really like the combination of blueberries and bananas, Liz. I never had thought of putting those together, but I bet it is fantastic! Also, love the streusal topping. These just seem perfect. I’m pinning the recipe to try. Thanks so much! Oh, by the way, every time I make a recipe now, I get out all the ingredients first just as you say to do. It makes everything go so much quicker. Thanks for pointing that out to me. I appreciate it.

    1. Dear Shari,
      thanks so much for complimenting and all the kind words too! The muffins really tasted awesome. And, oh yes all ingredients in one place is a very great idea. I used to switch off the stove or put the pot aside as I ran around looking for that one ingredient which sometimes I discovered wasn’t even available!!! I am much smarter now. Have a great week!
      Liz

  3. These look perfect for breakfast! And I too always seem to have bananas that are too ripe (I like them when they are still a bit green 🙂 so perfect way to use up the bananas. I’ll have to try these soon!

  4. I have GOT to try these! What a wonderful combination of two delicious fruits! And – guess what – I just finished making your Chickpea Curry – it’s cooling in a big bowl in my kitchen and I’m heading right down to devour it. I bought all the ingredients about two weeks ago but just took the time to make it. I’m working on a series I’m calling ‘Make Ahead Turkey Dinner”. I had some guests over Tuesday to ‘taste test’ everything and they left with very Happy Tummies (and some leftovers) !! No one understands like a fellow blogger just how much work goes into even one post. I’m always so impressed with how many posts you manage to put out and they’re always so well done!! ; o )

    1. Thank you so much for the barrage of compliments Cecile. That;s most kind of you. I made the syrian onion bread for dinner tonight with some lentil soup (the soup had some Italian sausages in ii). It was so filling, hardly can breathe, four hours later. My next meal will be some coffee at 10am tomorrow. I also saw your “no need to rise for the second time bread”. I have to try that method one of these fine days. Thanks and do have a good night. i’m soon heading to bed. Best wishes!
      Liz

        1. Oops – I had a ‘brain glitch’ above. I was thinking I was replying to your FABULOUS Curried Chickpea recipe AND I am having some of that for breakfast !!

      1. Can I move next door to you and come for dinner every night? Actually, I only need 6 months… I’ll spend the other six months living next to John of ‘The Bartolini Kitchens”!

  5. What an interesting post! I like blueberries but, well, I’ve never really known much about them. These muffins look gorgeous, the combination of moist banana and the pops of blueberry would be a perfect afternoon treat. As for streusel topping? YUM. I’d definitely steal everyone else’s muffin top if they let me 😉

    1. Hi Laura,
      Thanks so much for complimenting. On this day I started eating the muffins from the bottom to save the tops. I love streusel topping. Have a lovely week!
      Liz

  6. Streusel topping on any muffins just seem to me, to add the icing on the cake so to speak. Blueberry muffins are my go to favorites, never thought to add banana! Lots of good fibre and potassium to. I must give that a go! By the way, I love love LOVE the carrot cake recipe with pumpkin. Just lucious! You really get me thinking outside my cooking box. Thanks for that. Hope your week has gone well and a lovely weekend coming up! Take special care and be well.

    1. Hi Sandy,
      That carrot cake is a keeper. It’s so good. I don’t have words to describe it. Blueberry banana combination is great too, This week has generally been okay. I try to carry my weather with me and yesterday I watched a woman from Syria crying and describing how tired she was. It was so heartbreaking I promised never ever to complain again. Have a wonderful weekend, Sandy. I made a-pull-apart loaf today. It was so good and fresh. It will be posted maybe next week.
      Liz

    1. Hey girl, I have missed you, lots. Where has life taken you? I miss your blog. Let me see what you’re up to right now. Have a great weekend ahead. I know you’ve woken up-I’m just preparing to go to sleep!
      Liz

      1. You know – life-work-blog and whats in between. I don’t think I’d be able to balance all of them. But I am trying now to visit blogs, I’d be heading to yours soon. I missed you and your blog as well, Liz. ❤

        1. Oh that’s so nice of you. I missed you too! Those brownies look spectacular. I want to make them soon. Thanks for visiting!
          Liz

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