Blueberry Banana Muffins
Ingredients
Blueberry Syrup
blueberries (fresh)
170 g
granulated sugar
50 g
water
118 ml
cornstarch
4 g
water
15 ml
Crumble Topping
all-purpose flour
60 g
cinnamon
1 g
granulated sugar
99 g
salt
0.5 g
unsalted butter (cold)
56 g
Blueberry Banana Muffins
all-purpose flour
300 g
cinnamon
1 g
baking powder
11 g
salt
3 g
unsalted butter (softened)
113 g
granulated sugar
247 g
eggs (room temperature)
2 piece
vanilla extract
5 ml
ripe bananas (mashed)
180 g
milk (room temperature)
118 ml
blueberries (fresh)
283 g
Instructions
Prepare Cornstarch Slurry
Mix cornstarch with water to create a slurry for thickening the blueberry syrup.
Cook Blueberry Syrup
Simmer blueberries with sugar and water, then thicken with cornstarch slurry.
Make Crumble Topping
Combine dry ingredients, then work in cold butter until crumbly.
Mix Dry Ingredients
Whisk together flour, cinnamon, baking powder, and salt for the muffin batter.
Cream Butter and Sugar
Beat softened butter and sugar until light and fluffy.
Add Eggs, Vanilla and Banana
Beat in eggs one at a time, then add vanilla and mashed bananas.
Combine Wet and Dry Ingredients
Alternate adding dry ingredients and milk to the creamed mixture. Fold in blueberries last.
Fill Muffin Tins
Line muffin tin with liners, scoop batter, top with syrup and crumble.
Bake Muffins
Bake at 220°C for 5 minutes, then reduce to 175°C for 15 minutes.
Original recipe
Storage
Store in airtight container. Thaw frozen muffins at room temperature before reheating.
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