Ingredients
1.5 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 large mashed bananas
6 tbsp unsalted butter
2/3 cup brown sugar, light or dark
1 large egg
1 tsp vanilla extract
2 tbsp milk
1 cup frozen wild berries, rinsed + patted dry (fresh blueberries work great too!)
Crumble Topping:
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
4–6 tbsp butter, soft
1/2 tsp cinnamon
Instructions
Line muffin pan. Will link liners in story + save in highlights! Preheat oven to 425f. Sift together flour, baking powder, baking soda, salt, cinnamon and set aside. Blend together bananas, butter, vanilla extract, egg and milk. Combined wet and dry ingredients until fully incorporated and lastly fold in blueberries. Save some to place on top too! Fill muffin pockets, top with crumble and pop in the oven at 425 for about 5 minutes. Turn down temp to 350 and let bake for 16 more minutes! Remove and ENJOY. They stay fresh covered at room temp for a few days or in the fridge for a week.