BANANA BLUEBERRY MUFFINS

By Peggie

These Banana Blueberry Muffins combine two favorites in one delicious muffin that's perfect for breakfast, brunch, or anytime!

Ingredients

• Muffins:
• 1 egg
• 1/3 c. milk
• 1/2 c. canola oil
• 1/2 c. sour cream can substitute plain or vanilla Greek yogurt
• 1 c. mashed bananas
• 2 c. all purpose flour
• 1/2 c. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1-2 c. fresh or frozen blueberries I used 2 cups
• Streusel:
• 1 c. flour
• 1/2 c. granulated sugar
• 4 Tbsp. unsalted butter melted
• Glaze:
• 1/2 c. powdered sugar
• 1 Tbsp. half & half or milk

Preparation

Step 1

In a medium mixing bowl, beat egg lightly.

Stir in milk, oil, sour cream, and mashed bananas.

In a separate bowl, combine flour, sugar, baking powder, and salt.

Add all at once to liquid mixture and stir just until moistened.

Gently fold in blueberries (if frozen, toss in a small amount of flour first to coat).

Grease 2 muffin tins. Fill each cup 3/4 full.

Prepare streusel by combining flour, sugar, and melted butter; mix with a fork until coarse crumbs form.

Top muffin batter with streusel mixture and press down gently.

Bake at 400 degrees 20-25 minutes or until centers are set and edges are beginning to brown.

Remove from pan; cool completely.

For glaze, combine powdered sugar and milk. Drizzle over muffins.