Banana Blueberry Streusel Mini Muffins

Super moist bite size Banana Blueberry Streusel Mini Muffins are so good with a cup of coffee or simply to snack on!

What do you guys do when you are really tired? Sleep? Take a shower? I like to do that too but sometimes all I  want to do is bake – even when I am dead tired. Baking really relaxes me and I forget my tiredness when I smell the wonderful aroma of baked goods. One of my most favorite things to bake are muffins. Homemade, super moist and delicious muffins and these Banana Blueberry Streusel Mini Muffins are all that and more! The other day I was really tired, we were out all day and came back only at night. As soon as I came back, I saw 2 very ripe bananas lying on my kitchen counter and I immediately knew I wanted to bake some muffins. I was really tired but I knew this would relax me. Baking is magical, it sure does wonders to my mood!

However I didn’t want to make plain and simple banana muffins, I mean they are great but you can definitely make them more wonderful. Isn’t it? Enter blueberries and streusel topping! And of course since I can never have enough of mini food, I had to make them using my mini muffins pans. These turned out so cute, don’t you just want to gobble them up? Plus mini means you can eat more of these without any guilt! ?

For this recipe, I used my favorite mini muffin recipe. I just made few changes to it and added the streusel topping. Trust me on this guys, these are like one of the best muffins ever, so moist! Oil, greek yogurt and not over-mixing the batter makes these mini muffins extra moist. Like I mention in all my muffin recipes, do not over-mix the batter, that will result in hard muffins and you don’t want that! I also like my muffins to rise high and so I always bake them at a higher temperature initially which results in those high muffin domes.

So next time you have some over-ripe bananas, give these banana blueberry streusel mini muffins a try, they are so good that you won’t be able to stop eating these!

Method

Preheat oven to 425 F degrees. Spray two 12 count mini muffin pans with non stick spray and set aside.

In a bowl whisk together flour, salt, baking soda and cinnamon powder. Set aside.

In another bowl prepare the streusel, mix together flour, brown sugar, rolled oats, chopped pecans and cinnamon powder. Cut in the cold butter using a pastry cutter or 2 forks till the mixture resemble coarse crumbs. Set aside.

Using the paddle attachment of your stand mixer or using your hand mixer, beat together oil, sugar and vanilla extract till well combined.

Add in 2 large eggs and mix till well combined.

Now add the mashed bananas and mix.

Add in the half of the flour mixture and mix till combine. 

Add greek yogurt and mix. And then add the remaining 1/2 of the flour mixture and mix till just combined. Do not over-mix.

Fold in the blueberries [remember do not thaw the blueberries if using frozen].

Fill the muffin pan till 3/4 full. Then top each muffin with the streusel topping all the way to the top.

Bake at 425 F degrees for 3 minutes and then lower the temperature to 350 F degrees (with the muffins inside the oven) and bake for another 8-9 minutes or till a toothpick inserted in the center comes out clean.

* You can also use sour cream in place of greek yogurt.

* You can also bake these using your regular muffin pan. If using regular muffin pan, bake at 425 F degrees for 5 minutes and then at 350 F degrees for 13-15 minutes or till a toothpick inserted in the center comes out clean.

Banana Blueberry Streusel Mini Muffins

Manali

Bite size and super delicious, these Banana Blueberry Streusel Mini Muffins will become your new favorite!

5 from 1 vote

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Prep Time 15 mins

Cook Time 11 mins

Total Time 26 mins

Course Baking, Sweet

Cuisine World

Servings 24 mini muffins

Calories 108 kcal

Ingredients

• ▢ 1.25 cups all purpose flour
• ▢ 1/2 teaspoon cinnamon powder
• ▢ 1/4 teaspoon salt
• ▢ 3/4 teaspoon baking soda
• ▢ 1/4 cup canola oil
• ▢ 1/4 cup plain greek yogurt
• ▢ 1/2 cup granulated white sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 large eggs at room temperature
• ▢ 2 medium bananas mashed [around 1/2 cup+ 1 tablespoon mashed banana]
• ▢ 2/3 cup blueberries [if using frozen do not thaw them]

Streusel topping

• ▢ 3 tablespoons brown sugar
• ▢ 3 tablespoons all purpose flour
• ▢ 3 tablespoons chopped pecans
• ▢ 2 tablespoons rolled oats
• ▢ 2.5 tablespoons unsalted butter cold
• ▢ 1/4 teaspoon cinnamon powder

Instructions

 

• Preheat oven to 425 F degrees. Spray two 12 count mini muffin pans with non stick spray and set aside.
• In a bowl whisk together flour, salt, baking soda and cinnamon powder. Set aside.
• In another bowl prepare the streusel, mix together flour, brown sugar, rolled oats, chopped pecans and cinnamon powder. Cut in the cold butter using a pastry cutter or 2 forks till the mixture resemble coarse crumbs. Set aside.
• Using the paddle attachment of your stand mixer or using your hand mixer, beat together oil, sugar and vanilla extract till well combined.
• Add in 2 large eggs and mix till well combined. Now add the mashed bananas and mix.
• Add in the half of the flour mixture and mix till combine.
• Add greek yogurt and mix. And then add the remaining 1/2 of the flour mixture and mix till just combined. Do not over-mix.
• Fold in the blueberries [remember do not thaw the blueberries if using frozen].
• Fill the muffin pan till 3/4 full. Then top each muffin with the streusel topping all the way to the top.
• Bake at 425 F degrees for 3 minutes and then lower the temperature to 350 F degrees (with the muffins inside the oven) and bake for another 8 minutes or till a toothpick inserted in the center comes out clean.
• Transfer the mini muffins on to a wire rack to cool completely.

Nutrition

Calories: 108kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 16mgSodium: 65mgPotassium: 62mgSugar: 7gVitamin A: 65IUVitamin C: 1.2mgCalcium: 8mgIron: 0.5mg

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Banana Blueberry Streusel Mini Muffins