Recipe of the Week: Blueberry-Banana Cinnamon Crumb Muffins
A simple and delicious muffin.
These blueberry muffins will fool your guests into thinking you either bought them, or you're a great cook, with neither being necessary. These muffins are simple, healthy and taste amazing. The recipe comes from pure boredom with breakfast at our house, and using what we had in stock to come up with something new. The muffins are a great treat but also incorporate some great fruits that kids and adults will love.
- 8 tablespoons (1 stick) unsalted butter, softened at room temperature and an additional 2 tablespoons set aside for topping
- 1 cup of sugar plus 2 tablespoons
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups fresh or thawed frozen blueberries
- 1 large overripe banana
- 2 cups flour and an additional 1/2 cup
- 1/2 cup whole, 2 percent fat, or 1 percent fat milk
- 2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Preheat the oven to 375 degrees F.
Grease the muffin tin or line the cups with paper liners. Cream the room temperature butter until smooth, and then add 1 cup of the sugar and mix. While continuing to stir, add the eggs, vanilla, baking powder, nutmeg, 1 teaspoon of cinnamon and salt, and mix until combined well. In a separate bowl, mash together a 1/2 cup blueberries and banana and add to the mixture.
Next, add half of the flour, then half of the milk, mixing as you ad them. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups of whole blueberries by hand until well mixed.
In a separate small bowl, mix the remaining 2 tablespoons sugar and 2 tablespoons butter with the 1 teaspoon of cinnamon and flour. Use an ice cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the mixture over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.