Blueberry Banana Streusel Muffins

I have decided Sunday morning baking is my favorite. I've also decided it needs to become a ritual. I love getting up while everyone is still asleep and the house is quiet. Make some green tea, put on my apron, turn on the oven and get baking. Food Network is likely to be playing in the background.

A few weeks ago I woke up with a huge itch for blueberry muffins. I tried to make them healthy, but every time I try to make baked goods healthy I'm reminded that I should just stop trying. Baked goods are meant to be filled with sugar, butter and eggs and there really is no replacement. Anyway, my last Sunday morning baking adventure failed. Exhibit A. This morning was blueberry muffin redemption day.

I woke up at 6:48am this morning. My body doesn't know what sleeping in is. With several hours ahead of me before my roommate woke up, I decided it was baking day.

Blueberry muffins had to happen. I also have a stock pile of overripe bananas in my freezer that were begging to be used. Blueberry banana muffins it was. With a streusel topping added because like I said baked goods require lots of sugar and butter.

They turned out just perfect and helped redeem myself after my previous muffin fail. I edited my pictures and jumped straight onto my computer this morning because I decided you need this recipe NOW. Also, if you have little kiddos at home about to go back to school, make these for them. No better way to beat the back to school blues than with blueberry banana streusel muffins!

Blueberry Banana Streusel Muffins
yields 1 dozen

Ingredients:
2 ripe bananas, mashed
1/2 cup sugar
1/3 cup vegetable oil
1/3 cup milk
1 egg, beaten
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 1/2 cup flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 cup fresh or frozen blueberries

Streusel:
1/4 cup brown sugar
2 Tbsp. flour
1/4 tsp. cinnamon
2 Tbsp. cold butter

Directions:
Preheat your oven to 350ºF. Line 12 muffin tins with paper liners and set aside.

Combine bananas, sugar, oil, milk, beaten egg, and extracts in a large bowl with wooden spoon. Add in the dry ingredients; flour, baking powder, and baking soda and stir to combine. Fold in the blueberries. Using an ice cream scoop, evenly divide the batter into the muffin tins.

In a small bowl combine brown sugar, flour, cinnamon and cold butter. Using your fingers, break up the butter with the sugar mixture to form the streusel. Evenly distribute over the muffins.

Bake for 18 to 22 minutes or until toothpick comes out clean.