Yesterday I was sharing a handful of blueberries with Oscar in the kitchen and I noticed there were some old bananas in our fruit bowl. Then lightning struck and I though of this recipe. Okay, that's not exactly how it happened, but it doesn't make this recipe any less tasty. I have a recipe for banana bread written in a notebook, and I have no idea where it came from, which is too bad because I absolutely love it! I started with that as the base, and just kept adding....
Because my muffin pan was only half full towards the last batch, I filled the empty tins with water and discovered that it kept the crumb topping moist and sooooo good. I love a good crispy crumb topping, but sometimes when you bite into a muffin and crumb topping goes everywhere, you long for something more. This is your "more". Delicious crumb topping that stays in place through every bite!
Blueberry Banana Crumb Muffins
2 cups whole wheat flour
3/4 cups + 2 Tbsp white sugar
3/4 tsp baking powder
1 tsp baking soda
10 tbsp salted butter
1 cup very ripe mashed bananas
1/2 cup sour cream
1 1/2 tsp vanilla
1 cup blueberries, halved
Preheat oven to 350 degrees. Mix all wet ingredients together with room temperature butter. In a separate bowl mix together remaining dry ingredients. Slowly add dry mixture until combined.
|Cutting blueberries in half is a pain, but I hate bursting berries in your mouth!|
Fold in halved blueberries until just mixed through. Grease muffin tin. Fill each tin 3/4 full with muffin batter, leaving two tins empty. Top muffins with 1 tbsp of crumb mixture. Fill the two empty tins 1/2 way with water. Bake for 25-27 minutes, or until inserted knife come out clean.
8 tablespoons salted butter , chilled and cut into cubes
1 cup whole wheat flour
1/2 cup white sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
Put all ingredients into a food processor and pulse until mixture resembles wet sand.