As I mentioned in my last post, I have been fattening up the office one baked good at a time. These muffins kick started my recent baking spree. Imagine that banana bread and cinnamon streusel cake had a baby, but the banana bread also had an affair with a blueberry muffin - that's what these muffins would be. Wonderful, right?
So what are you going to do next Saturday morning? Make these for yourself and a loved one, make some coffee, enjoy. I swear your day will be better because of it!
|BANANA BLUEBERRY STREUSEL MUFFINS|
1/2 c. butter, softened
1/2 c. firmly packed brown sugar
1 1/2 c. (3 lg.) mashed very ripe bananas
1/4 c. milk
1 tsp. vanilla
2 c. Pillsbury's Best all purpose or unbleached flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. fresh or frozen blueberries (do not thaw)
Heat oven to 375 degrees. Grease bottoms only of 18 muffin cups or line with paper baking cups. In large bowl beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Add bananas, milk, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add 2 cups flour, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in blueberries. Fill greased muffin cups 3/4 full.
3 tbsp. flour
2 tbsp. firmly packed brown sugar
1 1/2 tsp. cinnamon
2 tbsp. butter
1/4 c. chopped walnuts
In small bowl combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over batter. Bake at 375 degrees for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from muffin cups. Makes 18 muffins.
Recipe via cooks.com