Blueberry Banana Crumb Muffins

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

2 eggs

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. 

Crumb Topping

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.