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These Banana Blueberry Muffins are a staple for a quick and easy breakfast. They combine two fruit favorites in one delicious muffin that’s perfect for breakfast, brunch, or anytime! Perfect portable snack!
  • Muffins
  • 1 egg
  • 1/3 c. milk
  • 1/2 c. canola oil
  • 1/2 c. sour cream can substitute plain or vanilla Greek yogurt
  • 1 c. mashed bananas
  • 2 c. all purpose flour
  • 1/2 c. sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1-2 c. fresh or frozen blueberries I used 2 cups
  • Streusel
  • 1 c. flour
  • 1/2 c. granulated sugar
  • 4 Tbsp. unsalted butter melted
  • Glaze
  • 1/2 c. powdered sugar
  • 1 Tbsp. half & half or milk

  1. In a medium mixing bowl, beat egg lightly.
  2. Stir in milk, oil, sour cream, and mashed bananas.
  3. In a separate bowl, combine flour, sugar, baking powder, and salt.
  4. Add all at once to liquid mixture and stir just until moistened.
  5. Gently fold in blueberries (if frozen, toss in a small amount of flour first to coat).
  6. Grease 2 muffin tins. Fill each cup 3/4 full.
  7. Prepare streusel by combining flour, sugar, and melted butter; mix with a fork until coarse crumbs form.
  8. Top muffin batter with streusel mixture and press down gently.
  9. Bake at 400 degrees 20-25 minutes or until centers are set and edges are beginning to brown.
  10. Remove from pan; cool completely.
  11. For glaze, combine powdered sugar and milk. Drizzle over muffins
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