Double “B”

Now that Marissa is living back at home, the house is always filled with a boatload of friends. Her boyfriend, Albert, and three other friends from Tucson drove up yesterday and stayed overnight. Luckily, I picked up a 2-pound box of blueberries at Costco yesterday and I happily found 3 overripe bananas in the fridge. Thus they shall have these muffins plus blueberry pancakes for breakfast. Actually, by the time they roll out of bed, it’ll probably be more like brunch. The pancake recipe will be up tomorrow.

Banana-Blueberry Muffins with Streusel Topping

Streusel Topping
1/2 cup sugar
1/3 cup flour
1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces
1 1/4 teaspoons ground cinnamon

Muffins
3 large ripe bananas, peeled
3/4 cup sugar
1 egg, slightly beaten
1/3 cup melted unsalted butter
1 cup fresh blueberries
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1  1/2 cups flour

Preheat the oven to 375 degrees. Grease 12 muffin cups.

Streusel Topping: Place sugar, flour, cold butter pieces, and cinnamon in a medium bowl. Mix together with a pastry blender or a fork and refrigerate until ready to use.

Muffins: Use a fork to mash bananas in a large bowl. Stir in sugar and egg. Mix in melted butter and blueberries.

In another bowl whisk together flour, baking soda, baking powder, and salt. Gently fold the dry ingredients into the banana-blueberry mixture.

Spoon into the greased muffin cups and sprinkle with streusel topping mixture.

Bake in preheated oven for 20 minutes, or until a toothpick inserted into the center of one of the muffins comes out batter free.

Makes 12