Banana Blueberry Streusel Muffins
Source of Recipe
Pillsbury Best Muffins and Quick Breads
Recipe Introduction
These muffins go together quickly and are incredibly moist.
List of Ingredients
List of Ingredients
1/2 c butter, softened
1/2 c sugar
1 1/2 c (3 medium)very ripe bananas, smashed
1/4 c milk
1 tsp vanilla
2 eggs
2 c flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 c fresh or frozen blueberries - do not thaw
topping:
3 tbsp flour
2 tbsp sugar
1/2 tsp cinnamon
2 tbsp butter
1/4 c chopped walnuts
Recipe
Preheat to 375.
Prepare 18 muffin cups.
Combine butter and sugar in mixing bowl; beat until fluffy.
Add smashed bananas, milk, vanilla and eggs. Mix well.
Add dry ingredients and mix just until moistened.
Carefully stir in blueberries.
Spoon batter into prepared muffin cups.
Make topping - combine dry ingredients; cut in butter until crumbly. Stir in walnuts, if desired.
Sprinkle topping carefully on muffin batter.
Bake for 18 to 23 muffins.
Cool in pans for 3 minutes and then remove to a wire rack.
Makes 18 regular muffins.
Notes:
I used paper muffin liners and sprayed them.
Original recipe called for margarine and packed brown sugar (for muffins and topping).
I used unsalted butter, low fat milk, large eggs at room temperature and omitted the walnuts.
I added 1/2 tsp cinnamon to the batter and used a very generous 1/2 tsp in the topping
I used a generous cup of frozen blueberries tossed with 1 1/2 tbsp flour.
I baked for 23 minutes.
Good warm or cold, or reheated in the microwave.
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