Blueberry-Banana Crumble Muffin
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These blueberry banana crumble muffins took first place in the quick bread category at a cake show as well as best taste in the overall competition. How awesome is that!

12 muffins


  • For muffins:

  • 4 oz. ricotta cheese
  • 2 eggs
  • 8 oz. vegetable oil
  • 7 1/2 oz. sugar
  • 12 oz. cake flour
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. Kosher Salt
  • 1 tsp. Baker's Brew Coffee Spice
  • 1/2 tsp. Pure Madagascar Vanilla Extract
  • 10 oz. fresh blueberries
  • 8 oz. diced bananas
  • For crumble topping:

  • 4 oz. cake flour
  • 2 oz. brown sugar
  • 2 1/2 oz. apple granola
  • 2 oz. sugar
  • 1/4 tsp. Kosher Salt
  • 4 oz. cold butter

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For muffins: Preheat oven 350 degrees. In a stand mixing bowl with a paddle attachment combine sugar ricotta and vanilla until creamed. Once combined, add eggs one at a time. In a separate bowl; sift together the flour, baking powder, baking soda, Baker’s Spice and salt. Add dry mix and oil into the egg mixture 1/3 at a time, alternating. With a spatula, carefully fold in bananas and blueberries. Divide evenly into muffin tin lined with parchment cups.

For crumble topping: Mix flour, brown sugar, sugar, granola and salt. Dice cold butter into cubes and cut into mixture to form pea size balls. Scoop 1 oz. portions of crumble on top of each muffin. Bake for 40 min. or until a toothpick is inserted and comes out clean.

Steve Singleton, customer from Savory Austin, TX store



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