Bakery-Style Banana Blueberry Muffins with Cinnamon Crumb Topping | Perfect Breakfast Recipe

We’re baking delicious bakery-style Banana Blueberry Muffins with a crunchy cinnamon crumb topping. These muffins are bursting with juicy blueberries and have a moist, flavorful base thanks to ripe bananas. This is the best way to use over-ripe bananas that are starting to get too soft.
Recipe Highlights:
🍌 Uses overripe bananas for added flavor and moisture
🫐 Loaded with fresh, juicy blueberries
🍂 Irresistibly crunchy cinnamon crumb topping
These muffins are perfect for breakfast or as a delicious snack any time of the day. Follow along for a step-by-step guide to make these easy muffins. Don’t forget to like, comment, and subscribe for more recipes!
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➡️Ingredients:
Dry ingredients:
2-¼ cups all-purpose flour (270 grams)
1 tablespoon baking powder
¾ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
Wet Ingredients:
½ cup butter melted
¾ cup packed brown sugar (156 grams)
2 eggs
2 teaspoons vanilla extract
1-½ cups mashed bananas (from about 3 to 4 bananas)
Add In:
2 cups fresh or frozen blueberries
Cinnamon Crumb Topping
¾ cup all-purpose flour (90 grams)
½ cup granulated sugar (100 grams)
1 teaspoon cinnamon
4 tablespoons butter melted
➡️ Instructions:
Before you begin, you will get the best results if you mash the bananas first then measure out the exact amount needed.
Preheat the oven to 425°F (you will reduce the temperature after the muffins cook for 5 minutes)
Grease 12 standard-sized muffin tins or line them with paper baking cups. In a medium bowl, whisk all the dry ingredients together then set aside.
In another bowl, beat the butter and brown sugar then add the eggs and beat until well blended. Next add the vanilla, and mashed bananas and beat until well combined.
Fold the wet mixture into the flour mixture then fold in the blueberries.
Make the cinnamon crumb topping:
Blend the flour, sugar, and cinnamon together then stir in the melted butter until you have pea-sized clumps.
Fill the greased muffin tins completely full with the batter then sprinkle the tops with the cinnamon crumb topping. For slightly smaller muffins, you can fill the tins ¾ full which will give you 18 muffins (but you will need to reduce the baking time by a couple minutes).
Bake in the preheated oven at 425°F for 5 minutes then turn the oven down to 350°F and bake for 12 to15 more minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool completely before removing from the muffin tins. The tender muffins can fall apart if you remove them while they are still warm.
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[@AnahiSevilla]

Omg!!❤ I usually make banana chocolate chip muffins but someone requested banana blueberry so I chose this video because of the detailed instructions and OMG so delicious , moist, and perfect! I’m glad you explained that too much banana isn’t “better” b/c I used to tell myself extra is okay = more flavor lmao! 😂 I learned a thing or two today from your video so thank you so much!!! I just have one question… do I need to toss fresh blueberries in flour too?
& you’re right! There can be such thing as too many berries, I only had 1 and now I know to make sure I don’t have too much in that one muffin lol 😅❤ thank you again! Much love from Yakima valley 3 hours from Seattle!❤