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Home » Cuisines » Banana Blueberry Muffins with Crumb Topping

Banana Blueberry Muffins with Crumb Topping

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These bakery-style banana blueberry muffins have a crunchy cinnamon crumb topping and they are loaded with juicy blueberries, making them perfect for breakfast.

What sets these muffins apart is their irresistibly crunchy cinnamon crumb topping, a feature that elevates them from ordinary to extraordinary. This recipe is a fantastic way to use those overripe bananas sitting on your counter, transforming them into a deliciously moist and flavorful treat.

Blueberry muffins with banana puree topped with a streusel crunch.

You know what’s better than a bakery banana blueberry muffin? Homemade! Yep, these from-scratch, homemade blueberry muffins with bananas are so much better than the local bakery. These banana-blueberry muffins are light and fluffy, yet moist and tender.

The muffins tops bake up nice and tall. Best of all, there is a thick, crunchy-super-yummy-cinnamon-crumb-topping. It is addictive. So grab a cup of coffee and sit down to these homemade blueberry banana muffins.

“Definitely gourmet muffins. I don’t bake a lot and am skeptical of glowing reviews…but I made these for several families who have lost loved ones and they are absolutely delicious!”

S Calhoun

If you love this recipe, try our banana bread with blueberries.

Banana Blueberry Muffin Ingredients

Here is a list of the ingredients you will need for the best blueberry banana muffins. Most of the items used in muffin recipes are pantry ingredients that last for a long time. If you purchase them in bulk, you can make so many things on a whim.

  • Flour. All-purpose flour works fine in this recipe. If you want to use cake flour for slightly lighter muffins, then feel free to substitute with cake flour. You will need the flour for the muffins as well as the streusel topping.
  • Baking powder and baking soda. This recipe uses two leaveners to help lighten and aerate the muffins. Make sure they are not expired or your muffins will fall flat.
  • Cinnamon. Use the cinnamon in both the muffin batter and the streusel topping.
  • Salt. Salt enhances the flavors. Even though it doesn’t take much, don’t skip this ingredient.
  • Butter. Use the butter in the muffin batter and in the streusel topping. You can use salted or unsalted butter (I prefer salted butter).
  • Brown sugar. Sugar isn’t exactly “wet” but it is important to treat it as a wet ingredient for this recipe. Adding the sugar with the wet ingredients will help reduce gluten formation and keep the blueberry muffins tender.
  • Eggs. Eggs are important for the structure and tender texture of these muffins.
  • Vanilla extract. It’s amazing that just a small dash of vanilla can enhance all the sweet flavors in these muffins.
  • Bananas. Make sure the bananas are very ripe.
  • Blueberries. You can use fresh or frozen blueberries.

A banana blueberry muffin split open to show the tender crumb in the center.
blueberry banana muffins with cinnamon crumb topping

Tips for the Best Blueberry Banana Muffins

Homemade muffins are easy to make but if you want perfect results, we have a few recipe tips.

Measure the mashed banana.

Bananas come in all shapes and sizes. The recipe calls for 1-1/2 cups of bananas, which is typically 3 to 4 bananas. It might only be two bananas if they are really large.

If you’re tempted to add more banana mash thinking it will add more moisture and banana flavor, you could end up with a flat, dense muffin. 

Six process photos showing how to make banana blueberry muffins.

Mix the wet and dry ingredients separately.

Mix the dry ingredients in one bowl then mix the wet ingredients in another bowl. Finally, add the wet ingredients to the dry ingredients and fold them together gently. This technique will help prevent you from over-mixing the blueberry banana muffin recipe ingredients

Don’t over-mix the muffins.

You want the batter to be light and even slightly under-mixed before adding the blueberries. Once you add the blueberries, fold them in just until they are blended.

Stirring the batter too much will develop the gluten in the flour and make the crumb tough. It will also cause the blueberries to burst and make the entire batter purple.

Fill the banana muffin tins to the top.

If you want the muffins to have really tall muffin tops, then fill the tins all the way to the top. The batter is nice and thick so it won’t run out if you fill the tins to the brim.

Start with a hot oven.

To get the most rise and tallest muffin tops, bake the muffins at 425°F for the first five minutes then turn the oven down to 350°F for the rest of the time.

When you start baking the muffins at a higher temperature it will give the muffins an extra burst of heat. The immediate burst of heat will cause the baking powder to react quicker and start rising higher. Don’t open the oven when you turn it down after 5 minutes and don’t walk away and forget to turn the oven down to 350°.

You want to finish the baking time at 350°F. If you bake the muffins at 425°F the whole time you will end up with over-baked, dry muffins. So, if you think you’re likely to forget about turning the oven down, then just set the oven at 350° for the entire bake time.

Banana blueberry muffins in a muffin tin.
muffins with cinnamon crumb topping

Can you use frozen blueberries to make this muffins recipe?

If using frozen blueberries in this recipe, do not thaw them. Thawed berries can burst and dye your batter purple, leading to unevenly colored muffins.

Keep in mind that frozen blueberries release more liquid, so you might need to adjust the baking time slightly. An extra minute or two should suffice. Check for doneness with a toothpick inserted in the center of a muffin.

Freshly baked muffins in a muffin pan.
banana blueberry muffins with cinnamon crumb topping

Storing Blueberry Muffins

Storing your freshly baked blueberry banana muffins is a breeze, and they will be ready for a quick and easy breakfast on busy mornings. Once your muffins are baked, give them a few minutes to cool in the muffin pan before transferring them to a wire rack.

  • On the counter: For short-term storage, place your blueberry banana muffins in an airtight container. The banana muffins will stay fresh for a couple of days on the counter.
  • In the freezer: If you’re thinking ahead and want to make your mornings stress-free, these muffins are freezer-friendly. To freeze, wrap the muffins in plastic wrap and place them in a zip-top bag. You can store them in the freezer for up to three months.

When you’re ready to enjoy your banana muffins for a quick and easy breakfast, simply take it out and zap it in the microwave in short bursts until it thaws.

USA standard sized muffin pan on Amazon.

USA Pan Bakeware Muffin Pan

My favorite muffin tin!

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A banana blueberry muffin fresh out of the oven.

Banana Blueberry Muffins with Crumb Topping

Yield: 12 to 18 muffins
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes

These bakery-style banana blueberry muffins have a crunchy cinnamon crumb topping and they are loaded with juicy blueberries.

Ingredients

Dry ingredients:

  • 2-1/4 cups all-purpose flour (270 grams)
  • 1 tablespoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1/2 cup butter, melted
  • 3/4 cup packed brown sugar (156 grams)
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1-1/2 cups mashed bananas (from about 3 to 4 bananas)

Add In:

  • 2 cups fresh or frozen blueberries

Cinnamon Crumb Topping

  • 3/4 cup all-purpose flour (90 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 teaspoon cinnamon
  • 4 tablespoons butter, melted

Instructions

Before you begin, you will get the best results if you mash the bananas first then measure out the exact amount needed.

  1. Preheat the oven to 425°F (you will reduce the temperature after the muffins cook for 5 minutes)
  2. Grease 12 standard-sized muffin tins or line them with paper baking cups. In a medium bowl, whisk all the dry ingredients together then set aside.
  3. In another bowl, beat the butter and brown sugar then add the eggs and beat until well blended. Next add the vanilla, and mashed bananas and beat until well combined.
  4. Fold the wet mixture into the flour mixture then fold in the blueberries.

Make the cinnamon crumb topping:

  1. Blend the flour, sugar, and cinnamon together then stir in the melted butter until you have pea-sized clumps.
  2. Fill the greased muffin tins completely full with the batter then sprinkle the tops with the cinnamon crumb topping. For slightly smaller muffins, you can fill the tins ¾ full which will give you 18 muffins (but you will need to reduce the baking time by a couple minutes).
  3. Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to15 more minutes or until a toothpick inserted in the center comes out clean.
  4. Allow the muffins to cool completely before removing from the muffin tins. The tender muffins can fall apart if you remove them while they are still warm.

Notes

If you are using frozen blueberries, do not thaw them before adding them to the batter. Toss frozen blueberries in a couple of tablespoons of flour first. This will prevent the blueberries from falling to the bottom of the muffin.

For a dairy-free recipe, substitute the butter for coconut oil or vegetable oil.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 336Total Fat: 12.8gSaturated Fat: 7.6gCholesterol: 58mgSodium: 273mgFiber: 2.3gSugar: 23.4gProtein: 4.8g

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Dahn Boquist

Dahn is a retired nurse, recipe creator, home cook, baker, and self-proclaimed foodie. She loves creating in the kitchen and cooking for family and friends. She lives in Washington State with her husband and dog. When she isn't cooking or baking, you can usually find her spending time with her grandchildren or exploring the beautiful Pacific Northwest.

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Candis Chamberlain

Wednesday 13th of December 2023

Thank you for this twist on banana muffins. Adding blueberries and crumb topping makes them extra special. A little too sweet for my taste, but that doesn't stop me from eating and sharing them. They're in the fridge, so when I want a "fresh baked" muffin, I put the oven on to preheat, and pop a muffin in at the same time. Within five minutes the kitchen smells wonderful and I've got another fresh muffin to enjoy 🙂

Dahn Boquist

Wednesday 13th of December 2023

Thank you for your thoughtful feedback! Regarding the sweetness, I appreciate your honesty; this is a sweet muffin. You can cut back to 1/2 cup of sugar without significantly changing the texture. If you use less than that, the muffins won't be as tender or moist (but you may be ok with that??) Your method of re-heating the muffins in the oven is a fantastic tip. Thanks.

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