Jun. 28, 2021
Cooking In Season
Salad Meals to Beat the Heat
In this recipe round up, I have gathered my best and most delicious summer salad meal recipes in one post, for days when it’s too hot to cook!
August 4, 2010
Fresh Blueberry-Banana Muffins with Pecan Streusel
Fresh, delicious, decadent and (almost) dairy-free, these muffins are a longstanding favourite. Juicy berries, tender crumb, crunchy decadent pecan streusel - always a winner.
I have made these muffins for treeplanters, small children, new mothers, and family members. Sometimes the small children will pick out the pecans, but mostly people inhale them and then ask for the recipe.
Here it is, the muffin recipe you have been waiting for – fresh, delicious, decadent and (almost) dairy-free. The ingenious use of mashed bananas instead of milk or yogurt means that the muffins need less sugar than most, and they are very easy to make completely dairy-free.
But, never fear, the juicy berries and rich streusel topping spell muffin decadence. These have long been a family favourite. I hope you enjoy them!
Blueberry Banana Muffins with Pecan Streusel
Fresh, delicious, decadent and (almost) dairy-free, these muffins are a longstanding favourite. Juicy berries, tender crumb, crunchy decadent pecan streusel - always a winner.
Ingredients
Streusel Topping
50 g (1/4 cup) light brown sugar
75 g (3/4 cup) raw pecans, chopped
18 g (2 Tb) all-purpose flour
28 g (2 Tb) melted butter
Muffin Batter
210 g (1-1/2 cups) all-purpose flour
5 g (1 tsp) baking powder
3 g (1/2 tsp) fine salt
3 medium or 2 large ripe bananas (about 1 cup mashed)
1 large egg
100 g (1/2 cup) granulated sugar
85 g (6 Tb) butter, melted (or dairy-free substitute)
5 ml (1 tsp) vanilla
1-1/2 cups fresh blueberries* see note
Note ~ *Pick through the blueberries to find the smallest ones. Smaller berries definitely make for better muffins. They usually have more intense flavour, and they stay nicely in the muffin without leaving giant blue craters in the muffin sides.
Instructions
Streusel Topping
- Place the pecans, light brown sugar and flour in a medium bowl. Add the melted butter and stir well to mix. It should not be too wet. Add a bit more flour if the streusel seems too wet. Set aside.
Muffin Batter
- Preheat oven to 350 F. Butter a 12-cup muffin tin, including the top of the muffin tin, and set aside.
- In a medium bowl, whisk together the all-purpose flour, the baking powder and the salt.
- In a large bowl, mash the bananas well. Add the egg, beat well, then add the sugar and vanilla and beat again. Finally, add the melted butter and stir until completely mixed.
- Add the dry ingredients to the wet ingredients along with the blueberries. Use a wooden spoon to stir the ingredients together until just mixed. There should still be dry streaks of flour visible.
- Spoon the batter into the prepared muffin tin (a small ice-cream scoop works well for this activity). I like to fill the muffin tins, but that way the recipe only makes 11. If you make slightly smaller muffins, you can stretch the batter to make 12 muffins.
- Sprinkle the tops of the muffins evenly with the streusel mixture (this is why you have greased the top of the muffin tin – to help the sugary streusel to come off the pan more easily). If you have left an empty muffin cup, put about one tablespoon of water in it.
- Place the muffins in the preheated oven and bake for 25 to 30 minutes, rotating the pan once during the cooking time. Muffins are done cooking when they are golden brown and spring back when gently touched.
- Remove the muffin tin to a cooling rack. After about 5 to 8 minutes, use a thin butter knife to gently lift the muffins out of the tins and place them directly on the cooling rack. Eat the muffins warm or at room temp. Delish!
Just made these but used dates and walnuts. So good!
just wondering when making muffins, how much batter goes into each muffin tin holder? 1/4 cup, half? 1/3.. i keep away from muffins as they never are consistent but this one seems good!
HI Hilda,
it depends on how big you want the muffins to be in the end. I usually fill them to just below the top, but you can use more or less in each cup depending on the final size you want. However, what I usually do is divide the recipe batter evenly between the muffin tin cups and that way there is no decision and no waste. I pull out a second tin (or mini-loaf pan) only if there is really too much batter.
can you use frozen blueberries for this recipe?
thanks!
Hi Christina, yes, you can definitely use frozen blueberries for this recipe.
Yummy! I didn’t have whole wheat flour on hand so I used quick oats and instead of pecans I used chopped natural almonds. My hubby loved em! The children loved em and ohhh so did I! This is the best Banana Blueberry Muffin recipe! And pretty healthy too!
Big blueberry muffin fan here! Thanks for topping off my favorite muffin with a fabulous pecan streusel. Love it.