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Lemony Banana Blueberry Muffins

Cooking in Cowboy Boots
These Lemony Banana Blueberry Muffins combine 3 tasty faves in one delicious muffin that's perfect for breakfast or a quick snack
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Muffins
Servings 24 Muffins

Ingredients
  

  • 1 egg
  • ⅓ Cup Milk
  • ½ Cup Canola Oil
  • ½ Cup Sour Cream Can substitute plain or vanilla Greek yogurt
  • 1 Cup Mashed Bananas
  • 2 Cups All Purpose Flour
  • ½ Cup Sugar
  • Zest from one lemon ½ for muffins and ½ for glaze
  • 1 Tbsp. Baking Powder
  • ½ Tsp Salt
  • 1-2 Cups Fresh or Frozen Blueberries I used 2 cups

Streusel

  • 1 Cup Flour
  • ½ Cup Granulated Sugar
  • 4 Tbsp. Unsalted Butter Melted

Glaze

  • ½ Cup Powdered Sugar
  • 1 Tbsp. Half & Half or Milk
  • Lemon Zest

Instructions
 

  • In a medium mixing bowl, beat egg lightly.
  • Stir in milk, oil, sour cream, lemon zest and mashed bananas.
  • In a separate bowl, combine flour, sugar, baking powder, and salt.
  • Add all at once to liquid mixture and stir just until moistened.
  • Gently fold in blueberries (if frozen, toss in a small amount of flour first to coat).
  • Grease 2 muffin tins. Fill each cup ¾ full.
  • Prepare streusel by combining flour, sugar, and melted butter; mix with a fork until coarse crumbs form.
  • Top muffin batter with streusel mixture and press down gently.
  • Bake at 400 degrees 20-25 minutes or until centers are set and edges are beginning to brown.
  • Remove from pan; cool completely.
  • For glaze, combine powdered sugar, milk and a bit of lemon zest. Drizzle over muffins.