Delicious and moist blueberry banana muffins with a streusel topping and a sweet vanilla glaze.
Blueberry Banana Muffins
These muffins are made using my Blueberry Banana Bread copycat recipe for the Farmhouse Kitchen. Farmhouse Kitchen is located in the Old Mill District in Pigeon Forge, Tennessee.
The bread is absolutely moist, flavorful, and delicious. It's super easy to convert this bread to a muffin recipe, and there's a sweet vanilla glaze added to the top of these muffins.
Fresh VS. Frozen
I use fresh blueberries when making my blueberry banana bread or muffins but you can certainly substitute the fresh for frozen.
When using frozen blueberries, it's important to not let them thaw out because using thawed blueberries will cause the batter to turn blue or purple. Just use them frozen and they'll come out great!
RELATED: Cake Mix Blueberry Muffins
Overripe Bananas
One trick to getting moist banana muffins is to use overripe bananas. The bananas will smush easily with a fork and will blend easily into the batter.
Blueberry Banana Crumb Topping Muffins
These blueberry banana muffins are made using two different oven temperatures. This allows the muffins to rise and become soft and springy on the inside but have a crisp on the outside. This is how you achieve these results using two different temperatures.
- Preheat the oven to 425°
- Bake for 5 minutes
- Reduce the oven temperature to 350°
- Bake for an additional 12-14 minutes
Making These Muffins
I use cupcakes liners when making my muffins but you can grease the muffin tin instead. Make sure to grease the tin well to reduce any sticking. I fill the liners all the way to the top to get the "muffin top" look.
To make the crumb topping for these muffins, mix the streusel topping and gently press the mixture into the batter so that it sticks and doesn't fall off during baking.
Once the muffins are baked allow let them cool before drizzling the glaze on top of the crumb topping. If they're too warm then the glaze will melt into the muffins.
RELATED: Pumpkin Spice Muffins
📖 Recipe
Blueberry Banana Muffins
Equipment
Ingredients
- 1 ½ cups all purpose flour
- ¾ teaspoon cinnamon
- ¾ teaspoon nutmeg
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup oil
- 2 eggs
- 2 ½ teaspoon vanilla extract
- 1 cup blueberries - fresh or frozen
- 1 cup bananas - smashed, approx 2 bananas
Crumb Topping
- 4 tablespoon unsalted butter - melted
- ½ cup all-purpose flour
- 2 tablespoon granulated sugar
- 3 tablespoon brown sugar
- ⅛ teaspoon salt
- ¼ teaspoon cinnamon
- blueberries - for garnish
Sweet Vanilla Glaze
- ½ cup confectioner's sugar
- ½ teaspoon vanilla extract
- 2 tablespoon milk
Instructions
- Preheat oven to 425°F and line muffin tin with liners.
- In a bowl, blend together the flour, cinnamon, nutmeg, baking soda, and baking powder.
- In a large bowl, blend eggs, sugar, oil and vanilla extract.
- Add in the mashed bananas and blueberries.
- Slowly add the dry ingredients into the wet ingredients until blended well.
- Fill the muffin liners all the way to the top.
Crumb Topping*
- Combine the melted butter, flour, granulated sugar, brown sugar, salt, and cinnamon until crumbly.
- Divide the crumb topping evenly among the 12 muffins and press in gently.
- Top the crumb topping with blueberries.
- Bake in the oven at 425° for 5 minutes and then reduce the oven temperature to 350° for 12 additional minutes.
- Remove from oven and allow to cool completely before drizzling with glaze.
Sweet Vanilla Glaze
- In a small bowl, combine confectioner's sugar, vanilla extract, and milk until smooth.
- Drizzle on top of cool muffins.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
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Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Cynthia says
Can't wait to make these. One question, can I use self rising flour? Will they turn out using all purpose flour if you dont use baking soda.
Dana says
I haven't made them using self-rising flour but they should turn out. There may be a difference in the height of the muffin tops.
Bill Davis says
I made these and they were really good. A few comments:
I used frozen blueberries and the batter was STILL gray-purple, despite what the recipe said. I mixed the crumb topping with the amounts given and it was LIQUID. It took a LOT of extra sugar (and some flour!) to get it even close to "crumbly." I had to bake them about 15 (yes, FIFTEEN) minuter longer that the recipe called for to get them done... probably the frozen berries, but there was no warning of this.
Bill Davis says
I made these and they were really good. A few comments:
I used frozen blueberries and the batter was STILL gray-purple, despite what the recipe said. I mixed the crumb topping with the amounts given and it was LIQUID. It took a LOT of extra sugar (and some flour!) to get it even close to "crumbly." I had to bake them about 15 (yes, FIFTEEN) minuter longer that the recipe called for to get them done... probably the frozen berries, but there was no warning of this.
Dana says
I'm sorry to hear that they took longer - I've never had that issue. Is it possible that you used margarine instead of butter? If so, the margarine will break down into more liquid when melted. I'm happy to hear that you enjoyed the muffins, though!
Chris says
Did you forget to include flour in the crumb topping ingredients and directions? When I mixed the ingredients given, I had butter soup, so I added enough flour to get some crumbs. Other than that, they were delicious!
Dana says
Yes Chris, I forgot to add the flour! My apologies! I did update the recipe to correctly reflect the process of making the crumb topping. I'm glad that you enjoyed the recipe!
Karen Donaldson says
I'm also having the same liquidy issue with the crumb topping and using ONLY butter. Realized it's missing flour as a binder.
Terri says
I baked them an additional 5 min and had to use 1-1/4 c flour to the 6 tbsp of butter to get a crumb mix. Also 1/2c powder sugar to the 2 tbsp milk and 1/2 tsp vanilla made a very runny glaze which soaked in. I sure hope they taste good.
Elizabeth Haggerty says
This recipe is delicious! It’s delicious as it reads but it’s also quite versatile. Sometimes I add walnuts, sometimes not. You can also add the glaze (or not) and the same with the crumb topping if you’re trying to make it with a few less calories.
J says
These came out pretty bad actually. The crumble made the muffins cave in due to too much butter. I kept adding flour to the crumble but it still was pretty bad. Also, do NOT fill the liners to the top. It baked so far over that the edges are dark brown yet the center of the muffin is raw. I just had to cut the edges off and I’m baking an additional 10 min. Also, your cook time at the top of the ingredients list says 55min..
Carolin says
Made these and they turned out great! Overfilled my muffin pan a bit too much, but they just took a little longer to bake while at 350. Thanks for the super yummy recipe! Will make again!
Carolin says
Made these and they turned out great! Overfilled my muffin pan a bit too much, but they just took a little longer to bake while at 350. Thanks for the super yummy recipe! Will make again!
Jolie says
These are my “go to” muffins when ever I have over ripe bananas in the house. They are always a big hit!
Bill Davis says
I made these and they are absolutely amazing. Soooooo good in every way. We will certainly be having these again (and again...)
heather steele says
So good! I made these last night, and the family agreed these are the best muffins I've made. I swapped the oil for coconut oil and added 2 tbs of sour cream. I used frozen mixed berries (the frozen strawberries took up a lot of room) and filled them to the top - I got 15 muffins. I cooked them for an additional 10min. since they were jammed in the oven, they were perfect!
Kathy Houck says
Second time making and will keep as a favorite and share with friends