Banana-Blueberry Muffins with Almond Streusel Topping

(from Lucianolinda’s recipe box)

Source: Southern Living magazine

Categories: Cupcakes, Muffins

Ingredients

  • Muffins
  • 1 3/4 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup sugar
  • 1 egg
  • 3/4 cup mashed ripe bananas
  • 1/2 cup whole milk
  • 1/4 cup canola oil
  • 1 cup fresh or frozen blueberries
  • Topping:
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. packed brown sugar
  • 1/2 tsp. ground cinnamon
  • 2 Tbsp. butter, chilled, cut up
  • 3 Tbsp. sliced almonds

Directions

  1. Heat oven to 400 degrees. Line 12 muffin cups with paper liners. Whisk 1 3/4 cups flour, baking powder and salt in medium bowl.

  2. Whisk sugar and egg in medium bowl until blended. Whisk in bananas, milk and oil. Make a well in center of flour mixture, stir in banana mixture just until moistened. Gently stir in blueberries. Spoon into muffin cups, filling 3/4 full.

  3. Combine 3 Tbsp. flour, brown sugar and cinnamon in small bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle topping over each muffin.

  4. Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.

  5. Cool in pan on wire rack 5 minutes, remove from pan. Cool 20 minutes to serve warm or cool completely.

  6. makes 12 muffins

Email to a friend | Print this recipe | Back