Blueberry Banana Muffin With Crunchy Granola Streusel

These blueberry banana muffins are soft and moist. The added blueberries makes it taste even good. A perfect grab and go breakfast for any day.

These Blueberry Banana muffins are quite regular at home, specially when fresh blueberries are in season. There are times I deliberately keep the bananas on the kitchen counter and let them overripe so that I can make these.

Moist, fluffy and light, these Banana Muffins tastes amazing. And those tiny toasted coconut bite on top is one of my favorite parts.

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Blueberry Banana Muffin

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Dessert

Cuisine: American

Servings:

Calories: 193kcal

Ingredients

1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 baking soda
12 salt
3 large bananas
1/2 cup Light brown sugar tightly Packed
1 egg
1 teaspoon vanilla
1/3 cup melted butter
1 cup Blueberry
1/3 cup Shredded Coconut

Instructions

Preheat oven to 350 degree.
Coat muffin pans with non-stick spray, or use paper liners.
Sift together the flour, baking powder, baking soda, and salt,set aside.
Combine bananas, sugar, egg, vanilla and melted butter in a large bowl.
Fold in flour mixture, blueberries and mix until dry ingredients are just combined. Do not over mix.
Fill the muffin cups till 3/4th mark.
Bake in preheated oven for 15-20 minutes.
These stays well upto 3 days if stored in air tight container.