- 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).
- Evenly distribute batter among 12 muffin cups. Bake at 400-F for 15 minutes, and then lower temperature to 350-F, and cook another 5-6 minutes. The muffins are done when a toothpick inserted into the center comes out clean, with a few moist crumbs attached.
- Allow to rest 10 minutes and then transfer to a cooling rack until completely cool.