Don’t throw out those overripe bananas sitting on your counter right now 😉 This is our family’s favorite banana bread muffin recipe. If your kids are like mine and don’t love blueberries, you can simply replace them with chocolate chips!
I love using fresh blueberries for this recipe and filling the muffin tin or liners full so they are more of a bakery style muffin.
Banana Blueberry Streusel Muffins
Soft, Moist, & Delicious Banana Bread Muffins
Ingredients
Muffins
- 3 Ripe Bananas
- 2 Eggs
- 1 Stick of Melted Butter
- 1 tbsp Vanilla Extract
- 1/2 c Sugar
- 1/2 c Brown Sugar
- 2 c Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 1 c Frozen Blueberries
Streusel Topping
- 3/4 c Flour
- 1/4 c Sugar
- 1/4 c Brown Sugar
- 1/2 Stick of Melted Butter
Instructions
- Preheat oven to 350°
- Melt butter and let cool.
- Using a stand mixer with paddle attachment, mix cooled melted butter and sugars together.
- Add in smashed bananas, eggs and vanilla extract and mix until incorporated.
- In a separate bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
- Pour dry ingredients into wet and stir with wooden spoon to incorporate. Don’t over mix.
- Add Blueberries (or Chocolate Chips) and stir to combine.
- In a separate bowl, make the streusel topping by mixing dry ingredients together, pour in melted butter and use a fork or your hand to incorporate making sure to leave bigger clumps.
- Scoop your batter into prepared muffin tin or muffin liners, and sprinkle streusel topping on top.
- Bake for 23-25 minutes until toothpick comes out clean.
- Let cool for 5 minutes.
- Slather with butter and Enjoy!
