Baba's best Banana Blueberry Muffins with Crumb Tops, Evah!

Best Banana Blueberry Muffins Evah!

I know that everyone can make blueberry or banana muffins but these are the best because I just whipped up this little idea of my own.

I hate dry muffins. I hate heavy muffins. Sometimes there is no butter and your muffin is too dry.  Sometimes the muffin is just too bland. Sometimes they are too sweet and sometimes too crumbly.  Now the stores are full of reasonably priced gorgeous, humungus blueberries( but they are still tarty).  And bananas...what the hell is with the bananas?  They turn brown in 3 days.

So try this.

1 ¾ cups flour

1 tsp. baking soda

¼ tsp. salt

½ cup soft butter

1 cup sugar

2 eggs

¼ cup sour cream

1 ½ cups mashed bananas( 3 bananas are just a smidge over)

Crumb Topping

I make mine in advance and keep in the fridge so it remains crumby.

1/3 cup brown sugar

2 tbsp. flour

1/8 tsp. cinnamon

1 tbsp. cold butter cut in (make sure your butter is cold)

Mix flour, soda and salt in bowl. In another bowl mix butter, sugar, eggs, mashed bananas,and sour cream.  Mix in flour and gently fold in blueberries.  Fresh blueberries won’t turn your batter blue like frozen ones but you still have to be gentle because they are so big and juicy. Put your batter in muffin liners with an ice cream scooper and if some look like they’re screamin’ for another blueberry...press a few more inside batter. Sprinkle topping on each muffin and bake at 375 for 20-25 minutes. Let cool in muffin tins. 12 big muffins. When muffins are cool, store in an airtight plastic container.  This also keeps the crumb topping moist and they are a delight to eat because you're not wearing the crumbs.  Great lunch muffins and great with coffee.

See in above picture how moist the crumb topping is from last night.