Blueberry Banana Muffins with Streusel Topping

Two blueberry muffins with crumbly streusel topping sit on a white plate. A few crumbs are scattered nearby, and the background is softly blurred.

5 from 6 votes

Blueberry Banana Muffins with Streusel Topping

These healthy blueberry banana muffins are made with ripe bananas, fresh or frozen blueberries, and topped with a buttery cinnamon streusel. Easy, one-bowl, and freezer-friendly.

Prep Time10

Cook Time25

Total Time35

Servings: muffins

Calories: 18kcal

Author: Lora

Equipment

muffin pan

Ingredients

Muffins

¾ cup 150g granulated sugar
½ cup 120ml canola oil
3 very ripe bananas mashed well
¼ cup 60ml plain almond milk
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
2 cups 250g all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup 150g fresh or frozen blueberries

Streusel Topping

3 tablespoons light brown sugar packed
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1 tablespoon cold unsalted butter cut into small pieces

Instructions

Preheat oven to 350°F (177°C). Spray a 12-cup muffin tin with non-stick cooking spray or line with paper liners.
Stir almond milk and apple cider vinegar together in a small bowl. Set aside for 2 to 3 minutes.
In a large bowl, mash bananas until smooth. Add oil, sugar, vanilla, and the almond milk mixture. Stir to combine.
Add flour, baking powder, baking soda, cinnamon, and salt. Fold with a spatula until just combined — do not overmix. Batter will be lumpy.
Gently fold in blueberries.
Make the streusel: combine brown sugar, flour, and cinnamon in a small bowl. Add cold butter and work in with fingertips until crumbly.
Divide batter among muffin cups, filling ¾ full. Top each with a generous pinch of streusel.
Bake 25 to 30 minutes until golden and a toothpick inserted in the center comes out clean. Cool 5 minutes in the pan, then transfer to a wire rack.

Notes

Do not overmix the batter — stir only until the flour disappears. Overmixing is the main cause of dense, tough muffins.
Frozen blueberries go in straight from the freezer without thawing. This prevents them from bleeding purple into the batter.
The streusel butter must be cold for a crumbly texture. Warm or softened butter will blend in too smoothly and you will lose the crisp topping.
Fill the muffin cups about ¾ full so the muffins have room to dome without spilling.
Store at room temperature in an airtight container for up to 3 days, or freeze individually for up to 3 months.

Nutrition