- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour (or all-purpose)
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/4 + 1/8 teaspoon baking soda
- 1/3 cup olive or avocado oil
- 1 egg
- 1/3 cup milk or buttermilk
- 1 cup fresh or frozen blueberries
- 2 large or 3 small/medium bananas
Crumb Topping (optional)
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, melted
- 1.5 teaspoons cinnamon
- Set oven rack to middle position and heat oven to 400-F. Grease muffin tins or line with muffin liners.
- In a small bowl combine flour, sugar, salt, and baking powder.
- In a measuring cup for wet ingredients, first add the oil, then add the egg. Next, add only enough milk to reach the 1-cup mark (the idea is to add only one cup of liquid to the dry ingredients). Add baking soda and stir to combine.
- Fold in the blueberries and bananas.
- Pour batter into muffin tins all the way to the top.
- FOR TOPPING: Mix all the ingredients together. Sprinkle on the top of each muffin.
- Sprinkle each muffin evenly with the topping (if using).
- Bake for 15 minutes at 400-F. Check for doneness I inserted life or pressing on the top. If they need more cooking time lower the temperature to 350 and check on them every two minutes until done. They will be done when the knife inserted into the Center comes out with a few moist crumbs attached.
- remove an to call for 10 minutes and then transfer them to a cooling rack until completely cool. If you eat them warm, they may not taste as sweet as they will when they are completely cool.