Do you ever have a hard time deciding what to eat for breakfast? I feel like this is particularly hard in the summer!
We love our delicious banana bread. We decided to make a muffin version, and made a few additions along the way.
The first thing we did was add some fresh blueberries. Fruit is amazing right now so we are taking advantage.
Did you know there is a trick to getting your blueberries to not sink? Place the blueberries in a separate bowl, and mix with a little bit of flour. Make sure that all the berries are lightly coated, and then add to the muffin mix. It makes a world of difference! You will get a taste of blueberry in every bite. You can use this tip with other fruit and even chocolate chips!
Then, we decided to add a streusel to the top. This streusel in and of itself is so tasty! It makes these muffins out of this world. It seems to work best with cold room temperature butter. You don’t want it right out of the fridge but you also don’t want it too soft.
On a different note, I have had some viewers ask me if they can use brown sugar in place of granulated sugar. I decided to try it out with these muffins, and it was still delicious! The molasses flavor from the brown sugar really came through. I liked it, but I still prefer granulated sugar in this recipe. I just love it the way it is!
Once your muffins are out of the oven, don’t let them sit in the pan for too long! Let them cool on a cooling rack. This will make it much easier to get out of the pan.
And if you are wanting to save some for later, place them in your freezer! These, along with all of our breads, freeze amazingly well.
Give these a try, we promise you will not be disappointed!
Banana Blueberry Muffins
- 3 bananas cut up
- 1 cup sugar
- 1/2 cup butter room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp french salt
- 3/4-1 cup blueberries
- 1 spoonful all-purpose flour
- 1/4 cup butter
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/3 cup all-purpose flour
- 1 1/2 tsp cinnamon
Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray. Flour the pan, shaking off the excess.
In a large bowl, mash the bananas. Add the sugar and butter and mix with an electric mixer until smooth. Add the eggs and vanilla and mix on low about 1 minute.
Sift the flour, baking powder, baking soda, and salt onto a square of wax paper (or mix in a bowl). Add to the banana mixture all at once. Stir with a wooden spoon just until combined.
Place berries in a seperate bowl. Add a spoonful of kamut, and mix together. Make sure that the flour is lightly dusted on all of the blueberries. Lightly mix in to batter.
Scrape the batter into the prepared pan.
In a bowl, mix all streuesel ingredients together. Once combined, sprinkle on top of each muffin. Bake in the oven for 20 minutes.