08/21/2017 Blue Banana Muffins

Blue Banana Muffins

Recipe Courtesy of Cindy Schumacher

¾ cup melted butter
1 cup granulated sugar
2 beaten eggs
2 tsp. baking powder
½ tsp. salt
½ tsp. cinnamon
¼ tsp. nutmeg
½ cup fresh or frozen blueberries
2 cups plus 1 Tbsp. flour
½ cup milk
1 cup thawed frozen bananas

Crumb Topping:
½ cup sugar
1/3 cup flour
¼ cup softened butter

Preheat oven to 375 with rack in middle of the oven. Grease bottoms only of a 12-cup muffin pan or line with double cupcake liners. Make crumb topping by combining sugar and flour. Cut in butter until crumbly. Set aside.
Mix melted butter with sugar, beating until thoroughly combined.
Add egg, beating on low until combined.
Sprinkle in baking powder, salt, cinnamon, and nutmeg at low speed.
Put blueberries in a bag and add 1 tablespoon of flour. Shake gently to coat.
Add 1 cup to bowl and mix in with half the milk. Then add the other 1 cup of flour and milk and mix thoroughly. Add the cup of banana to batter. Stir in and then fold in blueberries.
Fill muffin tins ¾ full. Fill remaining space in muffin tins with topping. Bake for 25-30 minutes.
When done, leave muffins in pan on wire rack for 30 minutes for easy removal.