Ingredients:

  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup Light Brown Sugar (firmly packed, for streusel)
  • 1/2 tsp Ground Cinnamon (for streusel)
  • 3 Tbsp Unsalted Butter (cubed and chilled, for streusel)
  • 1 3/4 cups All-Purpose Flour (for muffin batter)
  • 1/2 cup Granulated Sugar
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Fine Sea Salt
  • 1 1/4 cups Very Ripe Bananas (about 3 medium, mashed)
  • 2 Large Eggs (room temperature)
  • 1/2 cup Unsalted Butter (melted and cooled slightly)
  • 1/4 cup Buttermilk (full-fat preferred)
  • 1 tsp Vanilla Extract
  • 1 cup Fresh or Frozen Blueberries
  • 1 tsp Flour (to coat berries)

Instructions:

  1. Preheat the oven to 220°C (425°F). Line a 12-cup muffin tin with paper cases or lightly grease the wells.
  2. Make the Streusel: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using your fingertips or a fork until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Prep Berries: In a separate small bowl, gently toss the blueberries with 1 teaspoon of flour. This helps prevent them from sinking during baking.
  4. Combine Dry Ingredients: In the largest mixing bowl, whisk together the 1 3/4 cups flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
  5. Combine Wet Ingredients: In a separate medium bowl, combine the mashed bananas, eggs, melted butter, buttermilk, and vanilla extract. Whisk until just smooth and uniform.
  6. Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently with a rubber spatula just until the flour streaks mostly disappear. Stop mixing immediately; a few lumps are essential for a tender muffin.
  7. Fold in Berries: Gently fold in the floured blueberries. Do this quickly to avoid further developing the gluten.
  8. Fill Muffin Cups: Use a large spoon or an ice cream scoop to divide the batter evenly among the 12 prepared muffin cups, filling them almost to the top.
  9. Top: Sprinkle the chilled streusel topping generously over the batter in each cup.
  10. Bake (High Heat Start): Place the tin in the preheated 220°C (425°F) oven for exactly 5 minutes. This high-heat start encourages a professional dome.
  11. Reduce Heat & Finish: Without opening the door, immediately reduce the oven temperature to 175°C (350°F). Bake for an additional 15–17 minutes, or until a wooden skewer inserted into the centre comes out clean.
  12. Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely before serving.