Fresh Blueberry-Banana Muffins with Pecan Streusel
This 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. 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. Well here it is, guys. Finally!
Blueberry-Banana Muffins with Pecan Streusel is one of my many, many recipes for fresh blueberry season. More blueberry recipes to come this week. Please excuse me if I don’t elaborate this time – I am busy dealing with the 110 pounds of fresh organic blueberries I ordered from Ruby Red Farms in North Saanich and the pastured chickens I bought from Black Tomato Farm in the Cowichan Valley. Whew!
Fresh Blueberry-Banana Muffins with Pecan Streusel Topping
Makes 11 or 12 muffins
1/2 cup granulated sugar (I use the Eco-Sweet organic sugar)
6 Tb melted butter*
3 medium or 2 large bananas, mashed (about 1 cup)
1 tsp pure vanilla extract
1- 1/4 cups (6 -1/2 oz) all-purpose flour
1/4 cup (1- 1/2 oz) whole wheat flour
1 tsp baking powder
1/2 tsp fine sea salt
1-1/2 cups small fresh blueberries (this is where the perfectionist in me picks through my big box of blues for the smallest ones. Smaller berries definitely make for better muffins. They usually have more intense flavour, but also they stay nicely in the muffin and don’t leave giant blue craters in the muffin sides.)
1/4 cup packed light brown sugar (yellow sugar)
3/4 cup pecans, chopped
1 Tb all-purpose flour or oat flour
2 Tb melted butter*
* For a dairy-free option, substitute Earth Balance Vegan Buttery Sticks, or other dairy-free fat of your choice
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 whole wheat flour, the baking powder and the salt.
In a large bowl, mash the bananas well (I usually always use three bananas even if it comes to slightly more than 1 cup). Add the egg, beat well, then add the sugar and vanilla and beat again. Finally, add the melted butter and stir until completely mixed.
Before you mix the wet and dry ingredients, make the streusel. Place the pecans, yellow 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.
Now, mix the muffin batter. 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!