I made these blueberry banana muffins last week and I thought they were the best muffins I had ever made. Then I looked through my archives, and found a recipe for the “Perfect Banana Muffins.” It was so perfect, I made it again a year later and thought I had invented something new. I loved these muffins so much but the boys said, “At first the blueberry and banana was a weird combo, but I got used to it. It tastes like banana bread.” I guess I love banana bread. I was thinking banana and blueberry must be two of my favorite flavors, but the other possibility is that I always have bananas and blueberries in my freezer. When I am planning a Fancy Breakfast Friday as I fall asleep Thursday night, there are only so many options. I mean, I also made these, these, these, these, and these Here the recipe is again, with the modifications I made this time:
Perfect Banana Muffins
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1/4 cup butter, softened
2 large eggs
3 overripe bananas
1/2 cup plain greek yogurt
blueberries – as many as you want
2 T vanilla crumb – see below
Vanilla Crumb – make this to top your blueberry coffee cake. Use half for the coffee cake and then freeze the rest for whenever you need a little crumb. This recipe is from Rustic Fruit Desserts, and it’s worth owning for the coffee cake recipe and the strawberry short cake recipe. It’s amazing.
1 cup all purpose flour (120 grams)
3/4 cup granulated sugar
1/4 cup light brown sugar
1/2 cup cold unsalted butter
1 tablespoon vanilla extract
In a food processor, add all ingredients and pulse until coarse.
Preheat oven to 350°. Coat muffin pans with nonstick spray or use liners.
This makes 12 large muffins, or 12 smaller muffins and 12 mini muffins.
Combine the flour, baking soda, and salt, stir with a whisk.
Cream together butter and sugar, add the eggs, 1 at a time. Scraping down the sides after each addition.
In a separate bowl mash bananas to desired consistency. Add the bananas, yogurt, and vanilla to the sugar/butter/eggs and blend until completely mixed together. Slowly add the flour and mix on low until just blended, don’t over mix.
Scoop into 12 muffin tins, and then top with about 5 blueberries per muffin. Then top that with vanilla crumb.
Bake at 350° for 25 minutes (I started checking at 25 minutes but I recall it took significantly longer.) Or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.