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Banana Blueberry Muffins

These Banana Blueberry Muffins combine two favorites in one delicious muffin that's perfect for breakfast, brunch, or anytime!
4.69 from 16 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24
Author: Cathy Trochelman

Ingredients

Muffins

  • 1 egg
  • 1/3 c. milk
  • 1/2 c. canola oil
  • 1/2 c. sour cream can substitute plain or vanilla Greek yogurt
  • 1 c. mashed bananas
  • 2 c. all purpose flour
  • 1/2 c. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1-2 c. fresh or frozen blueberries I used 2 cups

Streusel

  • 1 c. flour
  • 1/2 c. granulated sugar
  • 4 Tbsp. unsalted butter melted

Glaze

  • 1/2 c. powdered sugar
  • 1 Tbsp. half & half or milk

Instructions

  • In a medium mixing bowl, beat egg lightly.
  • Stir in milk, oil, sour cream, and mashed bananas.
  • In a separate bowl, combine flour, sugar, baking powder, and salt.
  • Add all at once to liquid mixture and stir just until moistened.
  • Gently fold in blueberries (if frozen, toss in a small amount of flour first to coat).
  • Grease 2 muffin tins. Fill each cup 3/4 full.
  • Prepare streusel by combining flour, sugar, and melted butter; mix with a fork until coarse crumbs form.
  • Top muffin batter with streusel mixture and press down gently.
  • Bake at 400 degrees 20-25 minutes or until centers are set and edges are beginning to brown.
  • Remove from pan; cool completely.
  • For glaze, combine powdered sugar and milk. Drizzle over muffins.