Banana Blueberry Muffins

This recipe has gone from just plain blueberry muffins to adding bananas and then a cinnamon topping.   Then I found these neat paper muffin molds that keeps the topping from falling off and they look nice.  No more changes to this recipe!

Banana Blueberry Muffins

  • 2 extra-ripe bananas
  • 2 eggs
  • 1 cup brown sugar, packed
  • 1/2 cup butter, melted
  • 1/2 cup blueberries
  • 1 tsp. vanilla
  • 2-1/4 cups flour
  • 2 tsp. baking powder
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt

Preheat oven to 350°F.  Mash bananas (should have 1 cup).  Combine with eggs, sugar and butter until blended.  Gently stir in blueberries and vanilla.

Combine flour, baking powder, cinnamon and salt in a separate bowl.  Make a well in the center and pour in the wet ingredients and mix until just blended.  Spoon into a well greased muffin pan or use paper muffins in each well.

Make the following topping and sprinkle on top of the muffins prior to baking for 25 to 30 minutes.

Cinnamon Crumble Topping:

  • 1/2 cup flour
  • 1/4 cup brown sugar, packed
  • 1/2 tsp. cinnamon
  • 1/4 cup cold butter, cut into small pieces

Combine the first 3 ingredients and then add  the butter pieces.  I mix it together with my hands until crumbly.

You could also just add 1 tsp. of granulated sugar on top of each muffin instead of the cinnamon crumble topping.

Comment:  If using frozen blueberries do not crush any of them.  Rinse in cold water and pat dry with paper towels before using.  This might keep the berries whole and not run.

Recipe by 

You want your bananas to be heavily speckled and can have three times the amount of fructose of the less spotty bananas.

DSC_1511   DSC_1514


If you would like a Weight Watcher’s version see Blueberry Streusel Muffins.

One thought on “Banana Blueberry Muffins

  1. Pingback: Holiday Kielbasa Brunch |

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