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Blueberry banana crumble muffins on a marble board with a soft crumb and crunchy topping

Brown Sugar Blueberry Banana Crumble Muffins

Soft, jumbo blueberry banana muffins with a crunchy brown sugar crumble. Made with oil for a moist, bakery-style crumb.
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Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Course: Breakfast, Snack
Cuisine: Western
Keyword: banana muffins with blueberries, blueberry banana muffins, crumble muffins, jumbo muffins
Servings: 6 jumbo muffins
Author: Kate Brodhurst

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