Blueberry Banana Muffins

Wholesome and satisfying, with bursts of blueberry and sweet crumbly streusel filling each moist and flavourful bite.

Baked on a lazy rainy morning

Here's another recipe to add to your breakfast repertoire. These are somewhat healthier than the usual butter-sugar laden muffin, not to mention pretty easy to make. No electric mixer needed, minimal wash up...

BLUEBERRY BANANA MUFFINS WITH STREUSEL TOPPING

Makes ~15 muffins, each the size of a regular cupcake (my liners were 7cm in top surface diameter, 3cm deep).

MUFFIN INGREDIENTS:

300g self-raising flour

150g brown sugar

1 tbsp white sugar

Pinch of salt

1 tsp cinnamon powder

2 regular eggs

8 tbsp milk 4 tbsp oil (I use canola)

2 bananas, mashed finely (about 230g of banana flesh)

150g blueberries (or as much as you want, really!)

STREUSEL INGREDIENTS:

45g plain flour

2 tbsp raw sugar or demerara for that crunch

1/2 tbsp white sugar

2 tbsp unsalted butter, melted and cooled (have more on hand just in case)

1/4 tsp cinnamon

pinch of salt

STREUSEL STEPS:

1. In a medium bowl, add in flour, sugars, cinnamon and salt. Mix together with a fork.

2. Pour in melted butter and toss around till your mixture resembles a crumble topping. I like using my fingers to pinch the crumbs together. If you find that the crumbs are not forming large enough clumps, just add more melted butter till you reach your desired crumb size.

MUFFIN STEPS:

1. Line your cupcake tins with cupcake liners. Preheat oven to 180C, top and bottom setting.

2. In a large bowl, mix flour, sugars, salt and cinnamon together.

3. Scoop out 2 tbsp of this dry mix to scatter over your blueberries. Toss the blueberries around, and make sure your blueberries are more or less evenly coated with flour. This will prevent them from sinking to the bottom of your muffins!

4. In another large bowl, add in eggs, mashed banana, oil and milk. Whisk till well combined.

5. Add in half of the dry mix into the wet mix, folding it in with a spatula till barely combined.

6. Add in the remaining half of the dry mix and the blueberries. Mix till just combined. Do not over mix or your muffins will become dense and doughy!

7. Scoop batter into your muffin tins till slightly more than 3/4 full (bc who doesn’t love a full, tall muffin?) Scatter a generous amount of struesel crumbs over the entire surface of your muffin.

8. Bake for ~25min, or till the tops of your muffins turn a slight golden brown and spring back when lightly touched.

Enjoy! These muffins are best eaten warm. Keeps at room temperature for 2-3 days, or in the fridge for 4 days. Microwave at 900w for 15 seconds to have warm muffins for breakfast:)