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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.

Banana Blueberry Muffins with Crumb Topping

by Dragana Raosavljev
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.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
15 minutes
Total Time 1 hour
Course Breakfast, Brunch & Snack, Muffins
Cuisine American
Servings 12
Calories 448

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.
    • Letting the batter rest for 15–20 minutes before baking helps hydrate the flour and creates taller, bakery-style muffins with a softer texture.
  • 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.

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.
 
 

Nutrition

Serving: 12muffinsCalories: 448kcalCarbohydrates: 57gProtein: 7gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 62mgSodium: 196mgPotassium: 201mgFiber: 2gSugar: 27gVitamin A: 261IUVitamin C: 4mgCalcium: 87mgIron: 2mg
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