Banana-Blueberry Muffins with Almond Streusel

“My daughter loves banana muffins and gets excited when she sees bananas turning brown.”  By adding fresh blueberries and streusel topping to her usual recipe, Sarah created a muffin no one can resist.

Sarah Cates                                                                              Spring Hill, Florida

Banana-Blueberry Muffins with Almond Streusel Recipe

Banana-Blueberry Muffins with Almond Streusel

1 ¾ cups flour

2 tsp. baking powder

½ tsp. salt

½ cup sugar

1 egg

¾ cup mashed ripe bananas

½ cup whole milk

¼ cup canola oil

1 cup fresh or frozen blueberries

Topping:   3 Tbsp. flour

3 Tbsp. packed brown sugar

½ tsp. cinnamon

2 Tbsp. butter, chilled, cut up

3 Tbsp. sliced almonds

Heat oven to 400 F.  Line 12 muffin cups with paper liners.  Whisk 1 ¾ cups flour, baking powder and salt in medium bowl.

Whisk sugar and egg in medium bowl until blended.  Whisk in bananas, milk and oil.  Make a well in center of flour mixture; stir in banana mixture just until moistened.  Gently stir in blueberries.  Spoon in muffin cups, filling ¾ full.

Combine 3 tablespoons flour, brown sugar and cinnamon in small bowl.  With 2knives, cut in butter until mixture resembles coarse crumbs.  Stir in almonds.  Sprinkle topping over each muffin.

Bake 18 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.  Cool in pan on wire rack 5 minutes; remove from pan.  Cool 20 minutes to serve warm or cool completely.

(Recipe for Banana-Blueberry Muffins with Almond Streusel in Cooking Club magazine, Spring 2013)