Categories: Muffins
Ingredients
- The Muffin Batter:
- 3/4 cup melted butter
- 1 cup white (granulated) sugar
- 2 beaten eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup fresh or frozen blueberries (no need to thaw if they're frozen)
- 2 cups plus one Tablespoon all-purpose flour
- 1 cup thawed frozen bananas
- The Crumb Topping:
- 1/2 cup white (granulated) sugar
- 1/3 cup all-purpose flour
- 1/4 cup softened butter
Directions
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Preheat oven to 375°F, rack in the middle position.
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Before you begin: take 2 medium-sized frozen bananas out of the freezer. (See the instructions at the bottom of the recipe for freezing bananas.) Remove them from the bag and put them in a bowl on the counter to thaw.
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Grease the bottoms only, of a 12-cup muffin pan
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Mix the melted butter with the sugar in the bowl of an electric mixer. Beat until they’re thoroughly combined.
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Add the eggs and beat on low until they’re incorporated.
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Sprinkle in the baking powder, salt, cinnamon, and nutmeg. Beat them in at LOW speed.
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Put one Tablespoon of flour in a baggie with your cup of fresh or frozen blueberries. Shake it gently to coat the blueberries and leave them in the bag for now.
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Add half of the remaining two cups of flour to your bowl and mix it in with half of the milk. Then add the rest of the flour and the milk, and mix thoroughly.
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Measure out one cup of the thawed frozen banana.
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Add the cup of banana to your muffin batter. Stir it in thoroughly.
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Fold the frozen or fresh blueberries into your muffin batter. Mix gently so the blueberries will stay intact.
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Fill the muffin tins three-quarters full and set them aside. If you have any batter left over, grease the boom of a small tea-bread loaf pan and fill it with your remaining batter.
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To make the Crumb Topping, mix the sugar and the flour in a small bowl. Add the softened butter and cut it in until it’s crumbly. (You can also do this in a food processor with chilled butter and the steel blade.)
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Fill the remaining space in the muffin cups with the crumb topping.
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Bake your muffins in a 375°F. degree oven for 25 to 30 minutes. (The tea-bread should bake about 10 minutes longer than the muffins.)
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When your muffins are baked, set the muffin pan on a wire tack to cool for at least 30 minutes. (The muffins need to cool in the pan for easy removal.) Then just tip them out of the cups and enjoy.