There is no other way to describe these Amazing Blueberry Muffins than to say that they are super moist and delicious. Filled with goodness and wholesome ingredients, you won’t be able to put them down or eat just one.
A very healthy muffin and not your traditional blueberry muffins that are filled with sugar and fat. Very little sugar goes into making these blueberry crumble muffins because the majority of the sweetness comes from the ripe bananas.
Carrots, bananas and blueberries make these Blueberry Crumble Muffins tasty causing a flavor explosion in your mouth. These muffins are really healthy and make a great breakfast idea if you live in a fast paced home environment.
The crumble topping for these muffins makes them absolutely irresistible.
Try them today, I guarantee that you and your family will love them. Not to mention, that this is a great way to use up all your ripe bananas.
Tips and Tricks to Making these Amazing Blueberry Crumble Muffins
I have substituted frozen cranberries for the frozen blueberries in this recipe before and they came out absolutely delicious. If you don't like blueberries or cranberries, you can also substitute your favorite berry for the blueberries in this recipe for blueberry crumble muffins.
You can use fresh blueberries or other fresh berries if you like. But, I've tried to use fresh berries before and I recommend that it's best to use frozen berries for this recipe as it adds a little bit of moisture into the batter. A word of warning, though, add the berries as the last ingredient into the batter for these blueberry crumble muffins. Do not mix the berries into the batter. Instead fold them into the batter to avoid the entire batter from turning blue. Also, do not thaw out the blueberries, add them in the batter while they are still frozen. I used frozen blueberries like these frozen blueberries.
One Bowl and a Half
Not only are these blueberry crumble muffins delicious but they are so easy to make, really! You can combine all of the dry ingredients in a bowl and then add the wet ingredients to the same bowl to finish mixing. I would almost say that this recipe only takes one bowl, but I would then be lying.
You will need a small bowl to warm up the butter and make the crumble topping. I promise you, though, that even if you do use 3, 4 or 5 bowls, the final product will be well worth it!
Don't skip the crumble topping for these blueberry crumble muffins. The crumble topping is the star of this recipe. I can only describe eating one of these muffins as biting into a slice of blueberry crumble pie.
20 Minutes and They're Done
A word of advice, use non stick cupcake liners. That way the paper won't stick to the muffins and instead it will peel away easy. These muffins don't take very long to bake. They're ready in about 20 minutes. Try not to over bake them.
These blueberry crumble muffins can be stored in the refrigerator. You can even store them in the freezer for about a month. When you are ready to use them, you can take them out and either thaw them out in the fridge or at room temperature. Store these muffins in a clear zipper bag or an airtight container.
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Blueberry Crumble Muffins
- 3 mashed over-ripened bananas
- 1 ½ cups grated carrots
- ¾ cups frozen blueberries
- 1 ½ cups flour
- 1 ½ cups oatmeal
- 1 tsp cinnamon
- 2 tbsp brown sugar
- 1 tbsp baking soda
- 1 ½ tbsp baking powder
- 1 egg
- ½ cups melted butter
- 1 tsp vanilla extract
- 1 tsp salt
- ¼ tsp ground nutmeg
- 2 tbsp brown sugar
- ½ cups oatmeal
- ½ tsp cinnamon
- 2 tbsp melted butter
- Preheat oven to 375 degrees and line a muffin tin with paper muffin liners. Using two medium sized bowls mix the wet and dry ingredients separately.
- Combine the dry ingredients with the wet ingredients. Do not add the frozen blueberries until last. Only mix to combine and do not mix too much as they will turn the batter blue.
- Evenly scoop the batter into the muffin liners. In a small bowl mix the ingredients of the topping together and using a small spoon scoop mixture on top of each muffin pushing the mixture down on the muffin. Repeat until all the muffins have been topped with the mixture.
- Bake for about 20 minutes or until a toothpick inserted comes out fairly dry. Do not over cook. Remove from oven and let cool for about 15 minutes.