Good Eats and Sweet Treats from My Small Boston Kitchen

Banana Blueberry Streusel Muffins

Last weekend I made a trip home for the long weekend to spend some quality time with my family. For the most part it was a really great weekend – my extended family was in town for a memorial service, which is not the kind of reason you’d like to have for a family reunion, but nonetheless it was so great to get to see them all. With my tiny family scattered all over the US and Mexico, I rarely get to see anyone besides my immediate family and grandparents, so it’s always a treat to see my cousins, aunts and uncles. I also got to ride my horse THREE TIMES in one weekend… compared to the days when I rode seven days a week, that seems pretty shabby, but these days if I get out to see him one every month/month and a half, it’s pretty exciting. Three times in three days was epic… and my legs certainly felt it for the whole week after!

In addition to seeing my family and playing with my big pet (does he count as a pet since he weighs over 1200lbs?!), I took full advantage of my parents’ incredible kitchen and baked up a storm. Usually I average about 1 dessert AND one breakfast goodie per day when I’m home, but since the memorial service ran late into Friday evening, baking had to wait until Saturday. I got up later than usual and lazed around (which I rarely ever do), until my Dad mentioned he was hoping for fresh scones to appear out of the oven soon – I knew that was my cue to get to work! He said he was kidding but he TOTALLY wasn’t, and I was happy to oblige.


Typically it takes me some time to decide exactly what I’m going to make, but seeing a pile of 6 quickly rotting bananas and 2 pints of blueberries in the fridge was pretty much a no-brainer. I almost never make something as basic as a blueberry muffin – not for a lack of interest, just because they strike me as so painfully plain. But I figured here the addition of bananas would yield a super moist muffin, and would make something basic that extra little more exciting. I also decided to brown the butter to enhance the banana flavor, add a subtle nutty flavor, and give the muffins some extra depth overall.

I was very pleased with this recipe, especially my decision to brown the butter and add lots of extra blueberries. My only small complaint was that the streusel topping was a teensy bit overpowering – I used dark brown sugar, and it just seemed almost a bit burnt tasting (could’ve been a baker’s mistake, or perhaps just too much molasses?) and didn’t let the banana and blueberry flavors shine through. But really, I don’t know that I’d omit the streusel, I might just cut back, or make a slightly different (read: more subtle) streusel to sprinkle over top of the muffins. I brought a plateful of the finished muffins to the neighbors down the street, and my family devoured the rest long before the weekend was over. They were that good.

Banana Blueberry Crumb Muffins
From AllRecipes and Gingerbread Bagels

1 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 very ripe bananas, mashed
3/4 cup sugar
1/3 cup unsalted butter, melted (and browned, if you like!)
1 large egg, at room temperature
1/2 cup blueberries (I used about a cup)
1/3 cup packed light brown sugar
2 Tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1 Tablespoon unsalted butter, diced

1) Sift together the flour,  baking powder, baking soda and kosher salt. Set aside. Mash the bananas and set aside.

2) In a large mixing bowl with the paddle attachment (or a handheld mixer), mix together the mashed bananas, sugar, melted butter and egg.

3) Then slowly add in the dry ingredients until almost combined. Take a spatula to fold the ingredients together. Add in the blueberries and fold them into the batter.

4) Line a muffin pan with muffin liners. Using an ice cream scooper, scoop the muffin batter into the muffin liners. Set aside.

5) In a bowl, mix together the light brown sugar, all purpose flour and ground cinnamon. Add in the cold diced butter and use a fork to cut the butter into the other ingredients.

6) Sprinkle the topping on each muffin. Bake the muffins at 375 degrees for 18-20 minutes or until a knife inserted into the muffins comes out clean.

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