29 May 2019 Blueberry Banana Streusel Muffins
This is a wonderful and fresh muffin, bursting with the summer bounty of fresh blueberries, and the natural sweetness of ripe bananas. One bowl and a spatula bring the batter together in minutes. Not only are these muffins delicious and moist, as well as naturally sweet, but they are almost-so-healthy, you can enjoy them guilt free!
I served them at parsha class yesterday, and the women enjoyed them very much; try them and I’m sure you and yours will too.
Blueberry Banana Streusel Muffins
Preheat the oven to 350*. Line 12 muffin cups with paper muffin liners. Set aside.
Prepare the streusel topping. In a small bowl, combine:
2 Tbsp. brown sugar
1/2 tsp. cinnamon
1 Tbsp. oil (I use canola oil)
2 Tbsp. white whole wheat flour
Mix all together till crumbly. Set aside.
Prepare the muffin batter:
In a large bowl, mash 2 ripe bananas. To the bowl, add:
1 egg, lightly beaten
1/4 c. honey
1/4 c. orange juice
1/3 c + 1 Tbsp. oil (I use canola oil)
With a spatula or wooden spoon, mix all together well. To the bowl, add:
1 1/2 c. white whole wheat flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
Mix all together, just till the dry is incorporated into the batter.
Add 2 c. fresh blueberries. (If you don’t have fresh, you can use frozen blueberries. Do not defrost before adding to the batter.) Gently fold the blueberries into the batter.
Spoon the batter into the lined muffin cups. You will have 12 (standard size) muffins.
Using your fingers, or a small spoon, top each muffin with a bit of streusel.
Bake on 350* for 18-22 minutes (depending on the heat and speed of your oven), rotating the muffin tin(s) half way through baking. When the muffins are baked and dry, remove from the oven.
When they are cool enough to handle, transfer to a wire rack for complete cooling (or even better, try one warm with a tall glass of milk).
Happy baking, b’tay’avon, and enjoy!
Be sure to check out these other awesome muffin recipes:
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