Yen Family Site

Blueberry Banana Muffins with Cinnamon Crumble Topping

Yield: 12 muffins

For muffins:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
1 cup mashed ripe banana (about 3 medium bananas)
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water
1 - 1/2 cups dried blueberries

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar

Put the blueberries in a bowl, cover them with boiling water and let plump for about 20 minutes.  Drain and set aside.

Preheat the oven to 350° F.  Butter a 12-cup regular size muffin tin or line with cupcake wrappers.

In a medium bowl, whisk together the flours, sugar, cinnamon, baking soda, and salt. In a large bowl, whisk together the banana, eggs, oil, honey, and water. Add the dry ingredients to the wet ingredients, and stir well. Gently fold in the blueberries.  Divide the batter evenly between the 12 muffin cups.

In a small bowl, mix together the topping ingredients.  Sprinkle them evenly over each muffin.

Bake the muffins until a tester inserted into its center comes out clean, about 20-30 minutes. Cool in the pan on a wire rack for 10 minutes. Then carefully remove each muffin from the pan, taking care not to dislodge the topping. Cool completely.