Description
Moist banana crumb and bursting with the tart burst of blueberry flavor, these muffins are the best ever. A sparklingly sugar topping makes these muffins extra special.
Ingredients
Scale
- 4 ripe bananas, mashed (1 cup mashed)
- 1/3 cup vegetable oil
- 2 tablespoons butter, melted
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 cup sour cream
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 1 teaspoon lemon zest
- 1–1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of nutmeg
- 2 cups all-purpose flour
- 1 cup frozen blueberries
Streusel Topping
- 3/4 cup sugar
- 2 tablespoons light brown sugar
- 1/4 cup butter, cold
- 1/2 cup all-purpose flour
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 375°F. Place pepper liners into each cup of two muffin pans. Using cooking spray, spray the outer rim of the muffin pan. (This step will help the streusel from sticking to the pan.)
- In a blender, add the bananas and blend until well mashed. Check that you have 1 cup banana. Add the oil, melted butter sour cream and blend again. Adding these ingredients will help you get all the mixture from the blender.
- In a large mixing bowl, cream the eggs and sugars together together until pale and fluffy. Add the vanilla, lemon extract and lemon zest, mix well.
- In a separate bowl, whisk together baking powder, baking soda, salt nutmeg and flour until well combined.
- Add dry ingredients to the wet batter and lightly mix, only until barely mixed together. Lightly fold in the bananas and frozen blueberries.
- Scoop mixture with a large scooper into the paper liners filling each cup to 2/3s full.
- To make streusel: combine sugars, flour, and salt in a bowl. Cut the cold butter into small chunks and using a fork or pastry cutter, cut the butter into the crumbly mixture.
- Top each muffin evenly with streusel mixture.
- Place the muffin pans in a preheated oven. Bake for 16-18 minutes until the muffins are golden brown and the streusel is firm. And the tops spring back when lightly pressed with a finger or a toothpick comes back clean.
- Let cool for 5 minutes and then use a knife to cut around the base of the muffin top to make sure the sugar hasn’t firmly attached the muffin to the pan. Remove the muffins and finish cooling on a cooling rack.
Notes
Using both butter and oil gives good flavor as well as great texture.
If your oven heats unevenly, rotate the muffin pans half way through baking.
The baking time is only a guide, use the visual and tactile clues as when the muffins are done.
