Banana Blueberry Cinnamon Streusel Muffins

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Hi everyone!  Happy Friday!  I'm super excited to tell you about today's recipe 🤗!

Banana blueberry cinnamon streusel muffins.  Wow, that is a mouthful! (And a delicious one at that 😆!)  But seriously, this muffin recipe is so good!

I will admit that at first, I was skeptical about this recipe.  I thought that it would involve too many different flavors that wouldn't go together.  But the truth is, after savoring one bite of one of these muffins, I knew that this was blog-worthy.

First of all, I love banana muffins.  If you don't believe me, see this post, this post, and this post.  And I love blueberry muffins as well (especially these ones).  Lastly, streusel is life 😉.

The second reason why the flavor combinations in these muffins work are that all of them go together.  Bananas and blueberries are the perfect fruit duo in smoothies.  The sweetness of bananas with the spiced streusel is a flavor combination made in heaven.  And sweet-tart, juicy blueberries pair perfectly with a crunchy streusel.  So when all three of these elements of muffins are mixed together, the result is a muffin with a toasty sweet-flavor, warm spice, and sweet-tart bursts of taste.

Even though these muffins taste decadent, they have pretty good nutrition stats.  They're whole grain and are bursting with fruit.  And while these muffins are perfectly tasty in their own right, they are upgraded when paired with an icy glass of milk or a steaming mug of coffee 😋.

I tweaked this recipe to bring you today's recipe.

Happy weekend baking and cooking, everyone 😀!

Banana Blueberry Cinnamon Streusel Muffins

For the Muffins:

• 1 1/2 cups whole wheat flour, sifted
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 3 medium ripe bananas, mashed
• 1/2 cup granulated sugar
• 1 egg, lightly beaten
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1 T. yogurt
• 1 cup blueberries (fresh or frozen)

1.  Preheat the oven to 375 degrees F.

2.  Lightly grease all of the cavities of a muffin tin. (You'll probably use only 10 of them depending on how big you want your muffins.
3.  In a large bowl, mix together the flour, baking soda, baking powder, and salt.
4.  In a medium bowl, using an electric mixer beat together the bananas, sugar, egg, yogurt, and melted butter.
5.  Stir the banana mixture into the flour mixture until just moistened.
6.  Fold in the blueberries.
7.  Fill each prepared muffin cavity with 1/3 cup batter.
8.  Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9.  Enjoy, storing at room temperature for 3 days and freezing for up to 1 month.

For the Streusel:

• 1 tsp. ground cinnamon
• 2 T. brown sugar, firmly packed
• 2 T. all-purpose flour
• 1/4 cup walnuts, finely chopped
• 1 T. cold butter

1.  Combine the brown sugar, flour, cinnamon, and walnuts in a small bowl,

2.  Cut in the butter with a pastry blender until crumbly

3.  Enjoy, storing leftovers in the fridge for up to 3 days.