Got a couple of overripe bananas sitting on the bench. These brown sugar blueberry banana crumble muffins are the answer. Soft, moist, and loaded with blueberries, they’re topped with a crunchy crumble and baked until soft, golden, and full of flavour. Easy, reliable, and hard to stop at one.
What are Brown Sugar Blueberry Banana Crumble Muffins?
Brown sugar blueberry banana crumble muffins are jumbo, bakery-style muffins made with ripe bananas, fresh blueberries, and a buttery crumble topping. The batter uses oil and yoghurt for a soft, moist crumb, while the crumble adds a crunchy finish.
Why You’ll Love These Blueberry Banana Crumble Muffins
- Use up overripe bananas sitting on your bench
- Soft, full muffins with a tender crumb
- Stays moist for days thanks to banana and oil
- Crunchy crumble topping for texture
- One bowl, simple method
Ingredients For Blueberry Banana Crumble Muffins
- PLAIN FLOUR: Gives structure and holds the muffins together
- BROWN SUGAR: Adds a deeper flavour and keeps the crumb soft
- BAKING POWDER AND BAKING SODA: Helps the muffins rise
- SALT: Balances sweetness and lifts flavour
- BANANA: Adds moisture and natural sweetness. Use ripe bananas for best results
- VEGETABLE OIL: Keeps the muffins soft and moist for longer
- EGGS: Adds structure and helps bind the batter
- GREEK YOGHURT: Adds moisture and gives a tender crumb
- MILK: Loosens the batter for the right texture
- VANILLA: Adds warmth and rounds out the flavour
- CINNAMON: Pairs with banana and adds a subtle spice note
- BLUEBERRIES: Adds bursts of fruit and freshness
Crumble Topping
- PLAIN FLOUR: Forms the base of the crumble
- BROWN SUGAR: Adds sweetness and helps create crisp edges
- CINNAMON: Adds warmth and flavour
- BUTTER: Creates a chunky, crunchy crumble
How To Make Blueberry Banana Crumble Muffins
1. Make the crumble: Combine flour, brown sugar, and cinnamon. Rub in cold butter until chunky clumps form. Chill while you prepare the batter.
2. Make the batter: Whisk banana, brown sugar, oil, eggs, yoghurt, milk, and vanilla until smooth.
3. Add dry ingredients: Fold in flour, baking powder, baking soda, salt, and cinnamon until just combined. Gently fold through blueberries.
4. Rest the batter: Leave for 15 minutes to help improve texture and even baking.
5. Fill the tin: Divide batter into a lined jumbo muffin tin, filling each hole almost to the top. Add crumble and press lightly.
6. Bake: Bake at 220°C (200C fan forced) for 6 minutes, then reduce to 180°C (160C fan forced) and bake for 18 to 22 minutes until golden and set.
7. Cool: Cool in the tin for 5 minutes, then transfer to a rack.
Tips For Blueberry Banana Crumble Muffins
- Use Ripe Bananas: Look for brown spots. They give better flavour and sweetness
- Frozen Bananas Work Too: Thaw completely, then drain any excess liquid before mashing
- Do Not Overmix: Mix until combined to keep the crumb soft
- Rest The Batter: Resting helps improve texture and even baking
- Start With A Hot Oven: The initial high heat helps the muffins rise quickly
- Keep The Crumble Chunky: Use cold butter and avoid overworking it
- Do Not Thaw Blueberries If Using Frozen: Add frozen blueberries straight to the batter
Serving Suggestions
Serve these warm while the crumble is still crisp and the inside is soft. They work well as a quick breakfast with coffee or tea, or packed into lunch boxes for an easy sweet option. If you are packing them, let them cool fully first so the crumble stays intact. You can slice one in half and spread a little butter for something extra, or warm it slightly and add a spoon of yoghurt on the side. They also hold up well for road trips or busy days when you need something ready to grab.
Storage
Fridge
Store muffins in an airtight container for up to 3 days. Keep them in a single layer if you can, so the crumble stays intact.
Reheat
Warm in the microwave for 15 to 20 seconds to soften the crumb. For a crisper top, heat in the oven at 160°C for 5 to 8 minutes.
Freezer
Freeze in an airtight container or wrap individually for up to 2 months. Thaw at room temperature or reheat straight from frozen in the oven.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Add them straight from the freezer. Do not thaw or they will bleed into the batter.
Can I use frozen bananas?
Yes. Thaw completely, then drain any excess liquid before mashing.
Why are my muffins dense?
Too much banana or overmixing causes this. Stick to ¾ cup banana and mix gently.
Can I make regular size muffins?
Yes. Reduce the bake time to 18 to 22 minutes total.
Do I have to use the crumble?
No, but it adds texture and flavour. Without it, the muffins will be softer on top.
These are easy, reliable, and a great way to use up those bananas sitting on your bench. Give them a try and let me know how yours turn out in the comments.
More Sweet Recipes You May Enjoy
- Banana Bread with Oil, Easy One Bowl Recipe
- Sticky Ginger Cake
- Aussie Yo-Yo Biscuits
- Easy 5-Ingredient Chocolate Chip Cookies
- Chocolate Drizzled Macadamia Shortbread Fingers
Brown Sugar Blueberry Banana Crumble Muffins
Ingredients
- ¾ cup mashed ripe banana
- ¾ cup brown sugar
- ½ cup Greek style natural yoghurt
- ⅓ cup vegetable oil (or other neutral oil)
- ¼ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups plain flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon bicarb-soda
- ¼ teaspoon salt
- 1 ¼ cups fresh or frozen blueberries
crumble topping
- ½ cup plain flour
- ⅓ cup brown sugar
- ½ teaspoon ground cinnamon
- 50g cold butter, cubed
Instructions
- In a small bowl, combine flour, brown sugar, and cinnamon. Add the cold butter and rub it in with your fingertips until chunky clumps form. Do not overwork it. Place in the fridge while you prepare the batter.
- In a large bowl, whisk together the mashed banana, yoghurt, oil, milk, eggs, and vanilla until smooth and well combined.
- Add the flour, baking powder, cinnamon, bicarb-soda, and salt. Gently fold until just combined. Do not overmix. Fold through the blueberries.
- Leave the batter to rest for 15 minutes.
- Preheat oven to 220°C (200℃ fan forced). Line a 6-hole jumbo muffin tin with paper cases or spray well with non-stick cooking spray. Divide the batter evenly, filling each one almost to the top.
- Sprinkle the crumble over each muffin and gently press it on so it sticks.
- Bake for 6 minutes. Without opening the oven, reduce to 180°C (160℃ fan forced) and bake for 18 to 22 minutes, or until golden and set in the centre. A skewer inserted should come out clean or with a few moist crumbs.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- MEASUREMENTS: We use Australian metric measurements. 1 teaspoon equals 5ml, 1 tablespoon equals 20ml and 1 cup equals 250ml.
- BANANA AMOUNT: Stick to ¾ cup mashed banana. Too much will make the muffins dense and heavy
- USE RIPE BANANAS: Brown, spotty bananas give better flavour and natural sweetness
- FROZEN BANANAS: Thaw completely, then drain excess liquid before mashing
- DO NOT OVERMIX: Mix until just combined to keep the crumb soft
- CRUMBLE TEXTURE: Use cold butter and keep the mixture chunky for a crisp topping
- BLUEBERRIES: Use fresh or frozen. Do not thaw frozen blueberries
- CHECK DONENESS: Muffins should be golden and set in the centre. A skewer should come out clean or with a few moist crumbs
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