Bakery Style Banana Blackberry Muffins
These Banana Blackberry Muffins are soft, fruity, and topped with cinnamon streusel and a vanilla glaze. A cozy twist on classic banana muffins with just the right pop of berry sweetness.
Equipment
- Kitchen scale with a paddle attachment (please weigh your ingredients for best results)
- Stand mixer (or large bowl with a whisk)
- 12-muffin pan
- Parchment Paper
- A medium bowl for mixing dry ingredients
- Small bowl for mixing the streusel
Ingredients
For the blackberry banana muffins
- 2 ½ cups all-purpose flour 300g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cardamom optional
- 3-4 ripe bananas mashed about 1.5 cups
- 6 tablespoons melted butter unsalted
- 2 teaspoons vanilla
- 1 egg
- 2-4 tablespoons milk**
- ⅔ cup packed brown sugar light or dark, 147g
- 1 cup blackberries fresh or frozen (I used frozen)
For the cinnamon streussel
- ½ cup all-purpose flour 60g
- ½ cup cane sugar 100g
- 4 tablespoons unsalted butter melted
- pinch salt
- ½ teaspoon ground cinnamon optional
For the vanilla glaze
- 1 cup powdered sugar 120g
- ½ teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat your oven to 425°F and prepare a muffin pan with cupcake liners*.
- In a small bowl, mix together the dry ingredients.2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground cardamom
- In a medium bowl, mash bananas thoroughly and add in the wet ingredients.3-4 ripe bananas mashed, 6 tablespoons melted butter, 2 teaspoons vanilla, 1 egg, ⅔ cup packed brown sugar
- Add dry ingredients to the wet ingredients and mix until fully incorporated. Be careful not to over-mix because over-mixing will impact the rise of the muffin. Add the milk last, 1 tablespoon at a time, until the batter looks like the picture in the "Instructions" section. This batter is thick (see instructions section for photo example)2-4 tablespoons milk**
- In a small bowl, toss the fresh or frozen blackberries in 1-2 tablespoons of flour until coated and gently stir the berries into the batter. Evenly divide the batter on a prepared 12-muffin baking sheet. I use a three-tablespoon cookie scoop to evenly distribute the batter. Each liner will be just over ¾ full.1 cup blackberries
- Mix streusel topping ingredients and generously top each muffin. Use all of it! Even if it seems like too much. Just trust me.½ cup all-purpose flour, ½ cup cane sugar, 4 tablespoons unsalted butter, pinch salt, ½ teaspoon ground cinnamon
- Bake for 5 mins at 425°F and then switch to 350°F for another 15-16 minutes or until you can stick a toothpick in it and it comes out with just a few crumbs. Don’t open the oven when you change the temp!
- Allow the muffins to cool completely before mixing your glaze in a small bowl (like a cereal bowl) with a fork or whisk. You want the glaze to be nice and thick, so add 1 tablespoon of milk at a time until you reach your preferred consistency.1 cup powdered sugar , ½ teaspoon vanilla extract, 2 tablespoons milk, pinch salt
- Allow the glaze to set before serving for best results and enjoy!
Notes
*To prevent the muffins from baking into each other, I like to use two muffin pans with each muffin baking with enough space to spread evenly.
** depending on the ripeness of the bananas, you might need more or less milk, so add it last, one tablespoon at a time until you reach the desired consistency featured in the images in the instructions section.
** depending on the ripeness of the bananas, you might need more or less milk, so add it last, one tablespoon at a time until you reach the desired consistency featured in the images in the instructions section.
Nutrition
Calories: 356kcalCarbohydrates: 56gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 39mgSodium: 273mgPotassium: 70mgFiber: 2gSugar: 31gVitamin A: 171IUVitamin C: 3mgCalcium: 60mgIron: 2mg
Tried this recipe?Let us know how it was!