Small Batch Banana Blueberry Almond Muffins
I love food a lot. A lot, a lot. And I almost always eat everything that I make (is there a secret that food bloggers have to staying fit? Because I don’t know it). But sometimes I turn to single-serving or small-batch recipes so that I can enjoy my dessert without indulging too much. So I recently baked up these Banana Blueberry Almond Muffins to satisfy one of those cravings.
Without these banana muffins by my side, last week would have been a whole lot less cheery. It was one of the busiest weeks ever at work, but also one of our most successful, so I’m glad that all of our hard work paid off in the end. And when I’m stressed, elated, blue, or bored I always find my way in the kitchen, and this time around these small batch banana muffins were the answer.
I remixed a classic snack by adding blueberries and chopped almonds to these muffins, and the flavor profile here is oh-so divine. You get the sweetness from the bananas, the tartness of the fresh blueberries, and a subtle bite from the slivered almonds. This isn’t the classic banana muffin recipe your mom used to make, but every generation’s duty is to improve on what the generation before it built, right?
In all, you’ll end up with about eight muffins which is perfect because it’s less than a dozen (too much) but more than zero (not enough).
The second best part about these muffins is the crumb topping. I take my crumb topping recipes very seriously, and I only use the crumbs that have the right amount of crumb-iness, if you know what I mean? As in it has to ball up to a certain point, retain its shape and not be too hard or too wet. Basically, I’m asking for a lot but what I’m asking for isn’t impossible. Clearly, because I have the recipe right here.
I hope these Banana Blueberry Almond Muffins with a *bonus* Perfect Crumb Topping brighten up your week the way it did mine. Enjoy it!
- 1/4 c unsalted butter melted
- 1/2 c + 2 TB all-purpose flour
- 3 TBS brown sugar
- 3 TBS rolled oats
- 1 TBS cinnamon
- 1/2 c sugar
- 2 overripe bananas
- 6 tablespoons butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 c fresh blueberries
- 1/4 chopped almonds
- Mix all ingredients together in a medium bowl until large crumbs form. Set aside.
- Preheat the oven to 350 degrees F. Line muffin tin with paper.
- In a large bowl, whip the sugar and one banana together until well blended.
- Add the melted butter, the egg, and the vanilla and beat well.
- Lightly mix in the flour, baking soda, and salt until just incorporated.
- Peel and mash the remaining banana with a fork on a small plate. Fold into the batter along with blueberries and almonds.
- Scoop the batter into the muffin tins and fill them 3/4 of the way. Sprinkle crumb topping on top, covering evenly (you may not need all of the crumb topping).
- Bake until a toothpick stuck in the muffins comes out clean, 20-25 minutes.
Adapted from: One Dish Kitchen, Cupcake Project