Blueberry Banana Muffins with Crumble Topping


Do you feel like something is missing for your life? Is there a hole in your heart that you can’t fill? Chances are you’ve been waiting your whole life for this crumble topping and you didn’t even know it. It crisps up in the oven and tastes like donuts (on account of the cinnamon), team that up with juicy berries and banana, it’s kind of a big deal. I don’t even like banana but when it gets cosy with crumble topping and blueberries I can start to see its better qualities. This is basically the same as the Blueberry Muffins that I posted a while back with the small addition of bananas and the not so small addition of the crumble topping (I can’t stress enough how good the topping is, I’m never making muffins again without it). The only problem is that the topping goes a bit soft after the first day, so eat them up up as fast as possible.

This is the first chance since getting back from Melbourne to share all the places that we ended up going to. First there was Half Moon and Rumi, the best Middle Eastern food that has ever found it’s way into my mouth. Saturday I hung with a pal who was a local and she took me to The Grub Food Van and Valhalla Social Cinema for a screening of the sci-fi classic Rollerball (just one movie of a 10 hour marathon but we didn’t have the stamina for more than one movie) then we met up with The Boyfriend and a friend of his for a Korean feast at Oriental Spoon. Sunday was breakfast at a little cafe on Lygon St (I can’t remember its name!), lunch was ramen and gyoza at Hakata Gensuke Ramen, we tried the God Fire, level 2 and it was the perfect level of heat. Of course we made the trip to Haigh’s and loaded up with truffles, peppermint frogs and chocolate coated hazelnuts, then we needed a sit-down so we took all of our chocolate to the movies and saw Guardians of the Galaxy, if you haven’t seen it yet I can highly recommend it (think Andy from Parks and Recreation getting up to hijinks in space to an amazing soundtrack). Sunday dinner was at Spice Temple and it was some of the most inspiring Chinese food I’ve ever eaten (lettuce hearts and Chinese ham stir-fried in XO sauce!). Monday breakfast we took a group of 9 people to The Hardware Societe and somehow managed to get a table (this place is so popular it was a small miracle) and we ate what was basically a charcuterie platter with eggs to make it breakfast acceptable, a stroke of genius. Lunch was ramen again because IT IS THAT GOOD. Then home again after the best long weekend of my life, I swear we ate so much that I wasn’t properly hungry the whole time we were there.

Blueberry Banana Muffins with Crumble Topping

Adapted from Banana Walnut Muffins over at Rachel Schultz and Blueberry Crumb Cake over at Smitten Kitchen.

Crumble Topping:

1/3 cup plain flour

1/2 cup caster sugar

1 tsp cinnamon

1/4 tsp salt

55g butter, room temperature

Place all of the ingredients together in a bowl then rub the butter into the mixture until it is completely combined and resembles wet sand.


2 cups plain flour

1 cup caster sugar

1 tbsp baking powder

1/2 tsp salt

3/4 cup milk

4 tbsp butter

1/4 cup vegetable oil

1 tsp vanilla essence

2 eggs

2 ripe bananas, mashed

1 1/4 cups frozen or fresh blueberries (more if you’re a berry fiend)

Preheat oven to 175 C.

Line a 12 hole muffin tray with paper liners.

Whisk together flour, sugar, baking powder and salt in a large bowl.

In a small saucepan combine milk and butter, warm over a low heat until the butter is just melted.

Add vegetable oil, vanilla essence, eggs and bananas to the milk mixture and whisk well.

Add wet mixture into the dry and mix until just combined, then fold in the blueberries gently to avoid turning your batter grey.

Divide the batter between the 12 liners and sprinkle each one with 2 tbsp of the crumble topping.

Bake for 25-30 mins, until muffins are light brown.


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