Milkmaid's Recipe Box

FOOD, FOOD, FOOD! I'm such a FARMER at heart-- even a CALF knows that so much in life is about the FOOD! (A bit of a "bio" about me can be found way down near the bottom.)

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Thursday, December 11, 2014

Banana Blueberry Crumb Muffins*

It's hard to believe we can get to THIS kind of 
"GOODNESS" in just about 25 minutes 
from start to finish!

What a wonderful  "marriage"!   Three very ripe bananas and one cup of fresh blueberries--  oh, how GOOD they end up tasting after meeting up with the other ingredients!!!
Yield:  12 muffins
Prep. time is about 5 minutes
Baking time is 18-20 minutes

  • 1 and 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 ripe bananas, mashed (but not into mush)
  • 1/2 cup white sugar
  • 1 egg, slightly beaten
  • 1/3 cup butter, melted
  • 1 cup fresh blueberries
  • 1/4 cup brown sugar, packed
  • 1 and 1/2 tablespoons flour
  • 1/4 teaspoon ground cinnamon
  • 2  teaspoons butter, at room temperature
  1. Preheat the oven to 365-degrees
  2. Line one 12-count muffin tin with papers
  3. Ever so lightly, spray liners with non-stick spray.  Set aside.
  4. In a med. bowl, combine the 1 and 1/2 cup amount of flour with the baking soda, baking powder and salt.  Whisk together well and set aside.
  5. In another med. bowl, combine smashed bananas, sugar, slightly beaten egg, and melted butter.  Stir until well blended.
  6. Add the flour mixture to the banana mixture, barely stirring-- stir JUST until all is moistened.
  7. Spoon muffin batter into muffin papers (a cookie scooper works great for this)
  8. Drop the fresh blueberries (equally) on top of the muffin dough in the tins-- I ended up having about six blueberries for each muffin top.
  9. Gently press each of the blueberries down into the dough.  They don't have to be totally covered.  (I do it this way so that my stirring doesn't break the blueberries as they could be IF they had been mixed into the dough.)  Set aside.
  10. In a small bowl, combine brown sugar, 1 and 1/2 tablespoon of flour, and the cinnamon together.
  11. Using a fork, cut in the 2 teaspoons softened butter until evenly mixed.
  12. Sprinkle the brown sugar/butter mixture evenly over the tops of the muffins.
  13. Bake for 18-20 minutes OR until a toothpick inserted into the center comes out clean.
  14. ENJOY!!!!  

*  This recipe was adapted from the recipe I saw on the blog of in 2013.  I didn't make any huge changes.  How I did change: Lightly sprayed the paper liners, reduced the sugar a bit, introduced the fresh blueberries to the batter in a different way, reduced the total amount of the final crumb topping, and reduced the oven temperature just a little.  

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