These muffins are perfect to make if you have extra ripe bananas that you need to use up! If there is any batter left over, which for me there usually is, you can make it into a tea bread! The tea bread will usually bake for longer than the muffins. I use a hand electric mixer for these muffins.

Recipe:

Batter:

3/4 cup melted butter (1 and 1/2 sticks)

1 cup white granulated sugar

2 eggs

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup fresh or frozen blueberries (the more the better)

2 cups flour

1/2 cup milk

About 3 ripe bananas

Crumb Topping:

1/2 cup white granulated sugar

1/3 cup flour

1/4 cup softened butter (1/2 stick)

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

less than 1/4 teaspoon ground cloves

Steps:

1. Mix the melted butter with the sugar in a mixing bowl.
2. Beat in the eggs.
3. Mix in the banana and the milk, beat thoroughly.
4. In a separate, large mixing bowl, mix together the flour, baking powder, salt, cinnamon, and nutmeg with a wooden spoon.
5. Pour the wet ingredients into the mixing bowl with the dry ingredients.
6. Gently mix with a wooden spoon.
7. Add the blueberries, and gently fold them in.
8. Grease your muffin tin and mini bread pan and fill them about three-quarters full.
9. To make the crumb topping, mix the flour, sugar, and spices in a small bowl. Cut in the butter until it’s crumbly.
10. Sprinkle the crumb topping on top of the batter.
11. Bake at 375 degrees for 25 to 30 minutes (longer for the tea bread).
12. Let the muffins cool for a while before dumping them out of the pan.