Banana Blueberry Streusel Muffins

1/2 cup butter at room temperature
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1/4 cup milk
3 medium very ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)

Streusel Topping:

Combine:

3 tablespoon flour
2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon

Cut in butter until crumbly.

2 tablespoons butter

Stir in:

1/3 cups chopped pecans

Beat butter and sugar until fluffy Add the eggs one at a time mixing well. Stir in vanilla and bananas. Combine well.

In a separate bowl, mix the dry ingredients. Slowly add to the butter mixture mixing at low speed just until moistened. Do not overmix. Stir in the blueberries and mix with a spoon.
Distribute evenly in muffin pans that have been lined-up with aluminum foil cups. Sprinkle with the streusel.

Bake at 350 for 20 minutes or until a toothpoick inserted in the center of a muffin comes out clean.

Remove to a wire rack and eat them warm or cold.


Makes 18 muffins