Banana Blueberry Muffins with Crumb Topping
Made with ripe mashed bananas, juicy blueberries, crunchy walnuts, and topped with a buttery cinnamon streusel, these Banana Blueberry Muffins with Crumb Topping are soft, moist, and full of cozy flavor. Perfect for breakfast, brunch, or an afternoon treat, these bakery-style muffins are a delicious way to use up overripe bananas and enjoy fresh blueberries in every bite.
If you love soft, bakery-style muffins packed with sweet bananas and bursts of juicy blueberries, these moist banana blueberry muffins are sure to become a new favorite.
If you enjoy homemade muffin recipes, be sure to try my Cinnamon Roll Muffins, Cheesecake Banana Bread Muffins, and Cinnamon Sugar Apple Muffins. They're some of the most popular muffin recipes on the blog!
These easy banana blueberry muffins with crumb topping have everything you could want in a homemade muffin recipe - soft banana-flavored centers, bursts of fresh blueberries, crunchy walnuts, and a generous layer of buttery cinnamon streusel. Every bite tastes like something straight from your favorite bakery.
Quick Look: Banana Blueberry Muffins with Crumb Topping
- ⏱ Prep Time 20 minutes
- 🔥Bake Time 25minutes
- 🕰️ Rest Time15 minutes
- ⏳ Total Time: 60 minutes
- 🍽️ 13 simple budget-friendly ingredients
- 🍪 Servings: 12 muffins
- ⚡ Calories: 448 calories per muffin
- 🍂 Flavor Profile: moist, full of cozy flavor and a golden, crumbly topping.
- 👌 Difficulty: Easy
- 💡 Why this Works: Soft, moist muffins bursting with bananas and blueberries and topped with an irresistible buttery crumb.
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Jump to:
- Quick Look: Banana Blueberry Muffins with Crumb Topping
- Why You'll Love These Recipe
- Key Ingredients for the Banana Blueberry Muffins
- Key Ingredients for the Crumb Topping
- How to Make Banana Blueberry Muffins with Crumb Topping
- Expert Tips
- Banana Blueberry Muffins FAQs
- How to Store Banana Blueberry Muffins with Crumb Topping
- More Blueberry Desserts You'll Love
- Banana Blueberry Muffins with Crumb Topping
Why You'll Love These Recipe
- Soft, moist, and fluffy texture.
- Loaded with sweet bananas and juicy blueberries.
- Topped with a buttery cinnamon crumb topping.
- Easy to make with simple pantry ingredients.
- Perfect for breakfast, snacks, or meal prep.
- A great way to use overripe bananas.
- Bakery-style muffins with crunchy walnut pieces in every bite.
Whether you call them Blueberry Banana Crumb Muffins, Banana Blueberry Streusel Muffins, or simply banana muffins with blueberries, one thing is certain - these muffins disappear fast!
Key Ingredients for the Banana Blueberry Muffins
BANANAS
Ripe bananas add natural sweetness and help create incredibly moist banana blueberry muffins. The riper the bananas, the better the flavor.
BLUEBERRIES
Fresh blueberries bring juicy bursts of sweetness and pair beautifully with bananas and cinnamon.
WALNUTS
Chopped walnuts add a delicious crunch and complement the soft texture of the muffins.
VEGETABLE OIL
Oil helps keep these muffins soft and moist for days, just like in my Fresh Strawberry Bread.
SOUR CREAM
Sour cream adds richness and helps create soft, tender muffins. It's one of my favorite ingredients for keeping baked goods moist, and I use the same trick in my in my Easy Fresh Berry Cream Cake.
Key Ingredients for the Crumb Topping
A mixture of flour, brown sugar, cinnamon, and cold butter creates a sweet, buttery streusel topping that makes these muffins completely irresistible.
How to Make Banana Blueberry Muffins with Crumb Topping
These easy banana blueberry muffins come together in just a few simple steps.
Step 1. Make the Crumb Topping
Combine flour, brown sugar, and cinnamon in a bowl. Add small pieces of cold butter and use a fork or pastry cutter to create coarse crumbs. Place the crumb topping in the refrigerator while you prepare the batter.
Step 2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
Step 3. Add the Blueberries and Walnuts
Stir the blueberries and chopped walnuts into the dry ingredients. Coating them with flour helps keep them evenly distributed throughout the batter.
Step 4. Whisk the Wet Ingredients
In a large bowl, whisk together vegetable oil, brown sugar, and granulated sugar. Add eggs, vanilla extract, and sour cream and whisk until smooth. Stir in the mashed bananas.
Step 5. Combine the Wet and Dry Ingredients
Fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
Let the batter rest for 15-20 minutes. This simple step helps create tall, bakery-style banana blueberry muffins.
Step 6. Fill the Muffin Tin
Divide the batter evenly among the muffin cups, filling them almost to the top. Add a few extra blueberries on top, then generously sprinkle with the chilled crumb topping.
Step 7. Bake
Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for about 15 minutes before transferring them to a wire rack.
Expert Tips
Use Overripe Bananas
The darker and sweeter the bananas are, the better these muffins will taste. Overripe bananas provide the best flavor and moisture, just like in my Moist Banana Bread.
Use Cold Butter for the Crumb Topping
Cold butter creates those beautiful buttery crumbs that make bakery-style streusel muffins irresistible. I use the same technique in my Cheesecake Banana Bread Crumb Cake.
Chill the Crumb Topping
For crumbs that stay crisp and don't melt into the batter, keep the crumb topping in the refrigerator until you're ready to use it.
Let the Batter Rest
Allowing the batter to rest for 15-20 minutes before baking helps the muffins rise beautifully and creates that tall bakery-style look.
Fill the Muffin Cups to the Top
Filling the muffin cups almost to the top gives these banana blueberry muffins their gorgeous domed tops.
Don't Overmix the Batter
Mix just until the flour disappears. Overmixing can lead to dense muffins instead of soft and fluffy banana blueberry muffins.
Add Extra Blueberries on Top
A few blueberries pressed into the tops before baking give these muffins a beautiful bakery-style appearance.
Banana Blueberry Muffins FAQs
Yes. Frozen blueberries work beautifully in these banana blueberry muffins with crumb topping. Add them straight from the freezer without thawing to prevent excess moisture.
For tall, bakery-style muffin tops, let the batter rest for 15-20 minutes before baking and fill the muffin cups almost to the top. These two simple tricks make a huge difference.
To keep the crumb topping crisp and crumbly, refrigerate it while you prepare the batter and keep it chilled until you're ready to sprinkle it over the muffins.
The tops should be golden brown and a toothpick inserted into the center should come out clean.
Absolutely! These moist banana blueberry muffins stay soft for several days and are perfect for meal prep.
Yes. The walnuts are optional, and these homemade Blueberry Banana Crumb Muffins will still be delicious without them.
How to Store Banana Blueberry Muffins with Crumb Topping
Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week.
These banana blueberry streusel muffins also freeze beautifully. Simply thaw them overnight or warm them for a few seconds in the microwave before serving.
If you love blueberries, you'll also enjoy reader favorites like Blueberry Cheesecake Tacos, Blueberry Pie Lush, and Easy Homemade Blueberry Upside Down Cake.
More Blueberry Desserts You'll Love
If you're a blueberry lover, don't miss these reader favorites:
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Banana Blueberry Muffins with Crumb Topping
Ingredients
Crumb Topping
- ½ cup all purpose flour
- ¼ cup light brown sugar
- ¼ teaspoon cinnamon ground
- 3 tbsp unsalted butter cold
Banana Blueberry Muffins
- 2 ¾ cups all purpose flour
- 2 teaspoon baking powder
- ½ tsp salt
- ¼ tsp cinnamon ground
- ⅔ cup vegetable oil
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ⅔ cup sour cream full fat
- 1 cup mashed ripe bananas
- ½ cup walnuts finely chopped
- 2 cups blueberries divided
Instructions
- Make the crumb topping by combining the flour, brown sugar, and cinnamon. Cut the cold butter into the mixture with a fork or pastry cutter until coarse crumbs form. Refrigerate until ready to use.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and 1½ cups of blueberries, reserving the remaining blueberries for topping.
- In a large bowl, whisk together the oil, brown sugar, and granulated sugar. Add the eggs, vanilla, and sour cream and whisk until smooth. Stir in the mashed bananas.
- Add the dry ingredients to the wet ingredients and fold just until combined. Let the batter rest for 15-20 minutes.
- Meanwhile, preheat the oven and line a 12-cup muffin pan. Divide the batter evenly among the muffin cups, filling them almost to the top. Top with the remaining blueberries and generously sprinkle with the chilled crumb topping.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Cold butter is key for a rich, crumbly streusel with a bakery-style texture.
- Keep the crumb topping chilled until baking so it stays firm and bakes into crisp crumbs instead of melting into the batter.
- Fill the muffin cups almost to the top for tall, domed muffins.
- Mix the batter only until combined-overmixing will make them dense instead of light and fluffy.
Absolutely delicious! Moist, flavorful, and easy to make. The crumb topping was my favorite part. Will definitely bake these again.