Monday, April 16, 2012

Blueberry Banana Streusel Muffin

I found this recipe on Chef Heidi Fink's blog and adapted it just a bit to make it what I was in the mood for.  These muffins were so good!  I don't know why all my muffins don't have an amazing streusel topping!  

Blueberry Banana Streusel Muffin

1 egg
1/2 cup sugar
6 Tb melted butter (I use non-dairy)

3 medium bananas, mashed (about 1 cup)
1 tsp pure vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp fine sea salt
1-1/2 cups small fresh blueberries  
Streusel Topping
1/4 cup packed light brown sugar
3/4 cup pecans, chopped
1 Tb all-purpose flour
2 Tb melted butter (or non-dairy buter)

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 and 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. Before you mix the wet and dry ingredients, make the streusel. Place the pecans, 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.  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.  Scoop batter into muffin tin and top with some of the streusel topping.  Bake 16-20 minutes or until golden brown. 

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