Ingredients for Banana Blueberries Crumb Muffins
- Whole Wheat Flour
- 2 1/2 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- Cinnamon
- 3 ripe Bananas
- 1/2 cup Sugar
- 1/4 cup Corn Syrup
- 1 large Egg
- 1/2 cup Margarine
- 1 cup Blueberries
- 1/2 cup Brown Sugar
- 1 1/2 teaspoons Ground Cinnamon
- 1/2 cup Oats
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How to Make Banana Blueberries Crumb Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- In a separate bowl, mash 3 ripe bananas. Add ½ cup granulated sugar, ¼ cup light corn syrup, 1 large egg, and ¼ cup melted unsalted margarine. Beat until well combined.
- Gently stir the wet ingredients into the dry ingredients just until moistened. Do not overmix.
- Fold in 1 cup fresh or frozen blueberries.
- Fill muffin cups about ¾ full.
- For the crumble topping: In a small bowl, combine ½ cup packed brown sugar, ½ cup all-purpose flour, ½ cup rolled oats, and ½ teaspoon ground cinnamon.
- Cut in ¼ cup cold unsalted margarine using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the muffin batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
65g
Fat
4g
Carbs
13g
