Banana Blueberry Crumble Muffins

I know I’ve said it before that peach and blueberry were the perfect fruit combination, but this one tops that, at least for me. These muffins taste like smoothies in the best way possible, with sweet, buttery banana bread flavor combined with bursting sweet, tangy blueberries, and a cinnamon buttery crumble. It’s perfect!

Ingredients

FOR CRUMBLE TOPPING

• 35g unsalted butter cold, cubed
• 40g granulated sugar
• 30g brown sugar
• 75g all-purpose flour
• 3g cinnamon
• 1/8 tsp salt

FOR MUFFINS

• 120g whole milk 
• 2 eggs
• 4 ripe bananas
• 2 tsp vanilla extract
• 150g unsalted butter, melted
• 1/2 tsp cinnamon 
• 1/2 tsp salt 
• 210g brown sugar
• 305g all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 300g fresh blueberry

PROCESS

For crumble topping 

1. In a medium mixing bowl, add all-purpose flour, granulated sugar, salt, cinnamon and brown sugar. Combine thoroughly with a whisk.
2. Next, add the unsalted butter to dry mixing bowl and crumble them together with your hands. Set aside and start on the muffins.

For muffins 

1. Pre-heat the oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
2. In a large mixing bowl, add milk and eggs. Using a whisk, beat till combined, then stir in the vanilla extract.
3. Gradually add melted unsalted butter, granulated sugar, mashed banana and cinnamon to the milk/egg mix until combined.Add all-purpose flour, salt,baking powder, and baking soda. Using a spatula to fold until combined.
4. With a spatula, gently fold in blueberry, being careful not to over mix the batter
5. Line you muffin tray with liners. Then, use an ice-cream scoop to fill each muffin liner approx 2/3 full.
6. Add crumble on to your muffins, Bake them at 425°F (218°C) for 13 minutes, then reduced to 360°F (182°C) and baked them for 14 minutes or until toothpick inserted in the center comes out clean. Enjoy!