Banana Blueberry Muffins

Banana Blueberry Muffins with Streusel RecipeMakes 12 regular muffins

1 cup all purpose Flour

1 cup whole wheat 

1 tsp. baking powder

1/2 - 1 tsp. cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

1/4 cup oil (EVOO or Canola)

3/4 cup brown sugar

1 cup buttermilk (or almond milk with 1 tsp. lemon juice)

1 egg

1 tsp. vanilla 

1 cup blueberries (tossed in 1-2 T. flour)

2 small bananas

Streusel Topping

2 T. cold butter

1/4 cup flour

1/4 cup oats

1/4 cup brown sugar

pinch cinnamon

Line your muffin pan or grease very well. Wash and dry your blueberries and then toss them in a small bowl with your extra flour, set aside. Mash your bananas in another small bowl and set aside. In a large bowl combine brown sugar and oil, whisking or mixing quickly until light in texture. Add buttermilk, egg, and vanilla whisking until uniform. Either combine in a separate bowl all the dry ingredients or use a mesh bowl strainer to sift over the wet mix, stirring slowly using a folding form, careful to only mix until combined. Slowly fold in the bananas and blueberries, careful again not to over stir. 

Preheat oven to 375°. In another small bowl mix all of your ingredients together with a fork or your fingers, until crumbly. Sprinkle over the tops of your muffins and put in preheated oven. Bake for 18-22 minutes or until the tops are golden brown and tester stick removes clean. Enjoy warm with a little butter or cold glass of milk!

Kali Orexi,