These generous-sized banana blueberry streusel muffins (we all like a big breakfast muffin, right?) are incredibly soft and moist, with little bursts of blueberry throughout. The cinnamon-scented streusel topping adds a lovely crunch texture and appetite-stimulating aroma to the muffin. It’s a delicious way to use those over-ripe bananas; perfect for breakfast with a coffee!
Prep Time: 10 minutes
Cooking Time: 25 minutes
Using up over-ripe bananas
The wandering traveller has returned home for the foreseeable future – or at least until the wanderlust strikes again! I’m home now from a week’s camping in Norway (It was heaven! A blog post will follow soon!), which followed our family trip to Brussels that was close on the heels of my epic two-week bikepacking trip through the highlands of Scotland (again, blog posts will follow once I get the time to sift through all the photos and write about them!). So many different places in such a short space of time. So much seen!
It’s been a summer of adventure, that’s for sure!
I’m home now, back in the comforts of my own kitchen and faced with a fruit bowl filled with incredibly over-ripe bananas.
Wild blueberries in Norway
But first, a little bit about Bergen.
It rained there a lot. I was rained on five days out of the 7 I spent there – apparently, it’s been the worst summer for rain in Bergen since 1929. So, when the sun shone brightly one morning and stayed in the sky for the full day, I headed to the mountains just outside the city for a spot of hiking.
It was sweltering with heat, and I was sorely tempted to take a dip in Storevatnet Lake on Sandviksfjellet, pictured above. This place was one of the most beautiful places I have ever been to.
The hill you see to the left above was covered in wild blueberries. I haven’t seen wild blueberries since my Canadian childhood! Aah, so many summers of my youth spent picking blueberries – one for the bowl, ten for me. It was slow going in the summer sun.
My grandmother’s recipe notebook
I still had blueberries on my brain flying back to Shetland (during the summer months, there’s a direct flight from Shetland to Bergen), so I popped a big packet of them into my supermarket trolley en route home. Shop-bought are never as good as wild, but they’d do.
When faced with a mountain of over ripe bananas and these blueberries I quite fancied making blueberry banana muffins, and I found a lovely sounding recipe for banana crumb muffins in a recipe notebook my grandmother sent me, so I tweaked it a bit, UK-ifying the measures and adding a generous portion of juicy blueberries.
A wholly successful endeavour.
The perfect afternoon snack
As an aside – my bike is broken, and I’m currently off-road. Thanks to the ScotRail strike in June, which forced my travelling companion and I to alter our plans (and for us to miss the flying lessons I had booked in Perth! *shakes angry fist at ScotRail*), we were forced to either a) cycle from Fort William to Aberdeen to catch the ferry home (after cycling 400 miles and climbing Ben Nevis we weren’t keen on this option) or b) find an alternate way to get to Aberdeen. None of the car hire places in Fort William offer one-way car hires, so the bus it was.
To cut a long story short (*shakes angry fist at CitiLink and their cycle-unfriendly policies)(*HUGE thanks to Stagecoach who know how to treat their customers*), we had to disassemble our bikes and wrap them in layers of black bin bags and duct tape before we were allowed to put them in the under bus storage on the CitiLink bus. The bashing about underneath has caused damage to the gear derailer, and it doesn’t work any more. Tweaking has made it worse, and now the bike is unrideable. It’s got a date with the Shetland Community Bike Project today, so I should hopefully be back on the road soon!
Pictured above, our youngest son (age 7), taking a muffin break while trying his best to fix the derailer for me, bless his cotton socks.
These generous-sized muffins (we all like a big breakfast muffin, right?) are incredibly soft and moist, with little bursts of blueberry throughout. The cinnamon-scented streusel topping adds a lovely crunch texture and appetite-stimulating aroma to the muffin.
They’re fantastic muffins, if I say so myself, and they didn’t last long in our house!
How do you use up over-ripe bananas? Let me know in the comments!
Recipe Difficulty Levels
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Recipes requiring more advanced skills and experience and maybe some special equipment.
Banana Blueberry Streusel Muffins
for the muffin batter
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- Preheat your oven to 375 F/190 C/ 170 C fan and place large paper cases in a 12 hole muffin tin.
- Sift together 250 grams plain flour, 170 grams caster sugar, 1 tsp bicarbonate of soda, 1 tsp baking powder and 1/2 tsp Shetland sea salt and set aside.
- Mash 3 medium bananas in a separate bowl and add 75 grams butter, melted and cooled, and 1 large free-range egg and mix well.
- In a third bowl, toss 175 grams blueberries with two spoonfuls of the flour mixture to coat.
- Add the banana mixture to the flour mixture and stir with a wooden spoon until just combined. Fold in the blueberries with any flour that might be remaining in the bottom of the blueberry bowl.
- Spoon into the prepared muffin cases.
- To prepare the streusel topping, combine 75 grams light brown muscovado sugar, 2 tbsp plain flour and 1/4 tsp ground cinnamon together and rub in 1 tbsp butter until the mixture resembles coarse bread crumbs.
- Generously sprinkle the streusel topping over each muffin and bake, in the centre of the oven, for 20 – 25 minutes. A skewer inserted into the centre will come out clean.
- Transfer to a wire rack to cool completely, or eat warm for breakfast with coffee!