My husband loves Sweet Tomatoes restaurant's blueberry muffin. So I thought I should try making it at home. I tried too make one with banana and another one without banana. We agreed that the one with banana was the clear winner both the texture and taste.

Banana Blueberry Muffins

Cook time: 20 minutes

Yield: 12 standard muffin cups

Printable Recipe

Ingredients:

3 small to medium size ripe bananas

1/3 cup sugar 

1/2 cup melted butter

1 teaspoon vanilla extract
1 egg

1.5 cup all-purpose flour

1 teaspoons baking soda

1 teaspoon baking powder

Pinch of salt

1 cup Blueberries - I use frozen ones (or 1/2 cup blueberries, 1/2 cup dark chocolate chips)

Optional butter topping:
1 tablespoons white sugar
1 tablespoon brown sugar
2 tablespoons all-purpose flour
2 tablespoon butter, softened

Directions:

Preheat the oven to 350 Fahrenheit.

In one bowl, mash with fork the bananas, sugar, melted butter, vanilla extract, and egg.

In another bowl, mix the flour, baking powder, baking soda, and salt.

Combine ingredients in both bowl. Add the blueberries then stir them together with wooden spatula.

Use cookie scoop to put the batter into lined muffin pan.

To make the topping: combine all the topping ingredients in a bowl; stir with wooden spatula. Place the topping mixture inside a Ziplock bag, cut about 1 cm on one end then pipe it in spiral pattern on top of muffin batter.

Bake in preheated oven until golden brown or about 20 minutes or until golden brown.

Enjoy