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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- Fold in Blueberries: Gently fold in the blueberries; if using frozen berries, toss them first in a small amount of flour to prevent sinking.
- Prepare Muffin Tins: Grease two muffin tins thoroughly. Fill each muffin cup about three-quarters full with batter.
- 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.
- 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.
- Cool Muffins: Remove muffins from the oven and from tins. Let them cool completely on a wire rack before adding the glaze.
- Prepare Glaze: Mix powdered sugar and half & half (or milk) until smooth.
- 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
