Buttermilk Banana Blueberry Muffins

  

October 8, 2015

  • Prep: 20 mins
  • Cook: 30 mins
  • 20 mins

    30 mins

    50 mins

  • Yields: Approx. 18 normal sized muffins

Ingredients

MUFFIN INGREDIENTS:

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, at room temperature

1 cup sugar

2 large eggs

1/4 cup buttermilk

1/2 teaspoon vanilla extract

3 ripe bananas, mashed

1 cup blueberries

STREUSEL TOPPING INGREDIENTS:

2 Tbsp. melted butter, slightly cooled

2 Tbsp. all-purpose flour

2 Tbsp. granulated sugar

1/4 cup brown sugar

Directions

HOW TO MAKE MUFFINS

Preheat oven to 350 degrees F. Line muffin tins with liners and lightly spray with non-stick spray.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes.

Beat in eggs, buttermilk and vanilla until well combined.

Beat in bananas until well combined. Gradually add flour, baking powder, baking soda and salt to the sugar mixture at low speed, beating just until incorporated.

Gently fold in blueberries.

Scoop the batter evenly into prepared muffin pans.

Top with streusel.

Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

HOW TO MAKE STRUESEL TOPPING

Combine all ingredients until crumbly

You can make these into 2 large loaves, mini loaves, or muffins. Adjust time in oven accordingly. Adapted from Damn Delicious.

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