Banana Blueberry Muffins with Streusel and Glaze Recipe

Introduction

These Banana Blueberry Muffins are moist, fluffy, and bursting with fresh fruit flavor. Topped with a crunchy streusel and a sweet glaze, they make a perfect breakfast treat or snack any time of day.

Ingredients

• 1 egg
• 1/3 cup milk
• 1/2 cup canola oil
• 1/2 cup sour cream (can substitute plain or vanilla Greek yogurt)
• 1 cup mashed bananas
• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1–2 cups fresh or frozen blueberries (2 cups recommended)
• For the streusel:
• 1 cup flour
• 1/2 cup granulated sugar
• 4 tablespoons unsalted butter, melted
• For the glaze:
• 1/2 cup powdered sugar
• 1 tablespoon half & half or milk

Instructions

1. Step 1: In a medium mixing bowl, beat the egg lightly. Stir in the milk, canola oil, sour cream, and mashed bananas until combined.
2. Step 2: In a separate bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: Add the dry ingredients all at once to the liquid mixture and stir gently just until moistened. Avoid overmixing to keep muffins tender.
4. Step 4: Gently fold in the blueberries. If using frozen blueberries, toss them with a small amount of flour first to prevent sinking.
5. Step 5: Grease two muffin tins and fill each cup about 3/4 full with the batter.
6. Step 6: Prepare the streusel by combining flour, sugar, and melted butter in a small bowl. Mix with a fork until coarse crumbs form.
7. Step 7: Sprinkle the streusel evenly over each muffin and press down gently to adhere.
8. Step 8: Bake at 400 degrees Fahrenheit for 20–25 minutes, or until the centers are set and edges begin to brown.
9. Step 9: Remove muffins from the pan and let cool completely on a wire rack.
10. Step 10: For the glaze, whisk together powdered sugar and half & half or milk until smooth. Drizzle over cooled muffins before serving.

Tips & Variations

• Use ripe bananas for the best natural sweetness and moisture.
• If you prefer a dairy-free version, substitute the sour cream with coconut yogurt and use your favorite plant-based milk.
• For extra crunch, add chopped nuts to the streusel topping.
• Try swapping blueberries for raspberries or blackberries depending on what’s in season.

Storage

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins individually wrapped for up to 2 months. Reheat frozen muffins in the microwave for 20–30 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries without thawing?

Yes, you can use frozen blueberries directly in the batter. Tossing them in a little flour first helps prevent them from sinking to the bottom of the muffins.

What can I substitute for sour cream?

Plain or vanilla Greek yogurt is a perfect substitute for sour cream in this recipe. It maintains the moisture and adds a slight tangy flavor.

Banana Blueberry Muffins with Streusel and Glaze Recipe

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★★★★★

4.5 from 104 reviews

• Author: lina
• Total Time: 35-40 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Banana Blueberry Muffins are a moist and flavorful treat, combining the natural sweetness of ripe bananas with bursts of juicy blueberries. Topped with a crunchy streusel and a sweet glaze, they make a perfect breakfast or snack option that’s easy to prepare and sure to please.

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Ingredients

Scale 1x2x3x

Muffins

• 1 egg
• 1/3 cup milk
• 1/2 cup canola oil
• 1/2 cup sour cream (can substitute plain or vanilla Greek yogurt)
• 1 cup mashed bananas
• 2 cups all purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1–2 cups fresh or frozen blueberries (used 2 cups)

Streusel

• 1 cup flour
• 1/2 cup granulated sugar
• 4 tablespoons unsalted butter, melted

Glaze

• 1/2 cup powdered sugar
• 1 tablespoon half & half or milk

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Instructions

1. Mix Wet Ingredients: In a medium mixing bowl, beat one egg lightly. Stir in the milk, canola oil, sour cream, and mashed bananas until combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to evenly distribute the leavening and sweeteners.
3. Bring Mixtures Together: Add the dry ingredients all at once to the wet mixture and stir just until moistened, careful not to overmix to keep the muffins tender.
4. Fold in Blueberries: Gently fold in the blueberries; if using frozen berries, toss them first in a small amount of flour to prevent sinking.
5. Prepare Muffin Tins: Grease two muffin tins thoroughly. Fill each muffin cup about three-quarters full with batter.
6. Make Streusel: Combine flour, granulated sugar, and melted butter in a bowl. Mix with a fork until coarse crumbs form, then sprinkle this streusel evenly over the muffin batter, pressing down gently for adherence.
7. Bake Muffins: Preheat oven to 400°F (205°C). Bake the muffins for 20-25 minutes or until centers are set and edges turn a light golden brown.
8. Cool Muffins: Remove muffins from the oven and from tins. Let them cool completely on a wire rack before adding the glaze.
9. Prepare Glaze: Mix powdered sugar and half & half (or milk) until smooth.
10. Glaze Muffins: Drizzle the glaze over the cooled muffins for a sweet finishing touch.

Notes

• Using ripe bananas will maximize sweetness and moisture.
• Tossing frozen blueberries with flour prevents them from sinking to the muffin bottoms.
• Do not overmix batter to maintain a light and fluffy texture.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• Substituting sour cream with Greek yogurt will add protein and reduce fat slightly.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Keywords: banana muffins, blueberry muffins, streusel muffins, breakfast muffins, easy muffin recipe, homemade muffins, baked muffins