Blueberry Banana Streusel Muffins

Photo: Angie's Recipes

Ingredients

Streusel

50 grams Brown sugar

2 tablespoons Pastry flour

1/2 teaspoon Cinnamon powder

50 grams Almond, chopped

20 grams Butter

Batter

170 grams Pastry flour

40 grams Buckwheat flour

1 teaspoon Baking powder

1 teaspoon Baking soda

teaspoon Salt

2 Ripe bananas

175 grams Blueberry ice cream

50 grams Sugar

1 Egg

50 grams Sunflower oil

Preparation

Line a 12-cup tray with paper liners. Preheat the oven to 190C/375F. To prepare the topping, combine the brown sugar, pastry flour, cinnamon powder and chopped almond in a bowl. Cut in butter until it resembles the coarse cornmeal. Set aside.

To prepare the batter, sift together the flours, baking powder, baking soda, and salt in a mixing bowl. In another bowl, beat the bananas, blueberry ice cream, sugar, egg, and oil until blended. Add the liquid mixture to the dry ingredients. Mix until the dry mixture is moistened.

Divide the batter into the 12 paper liners and top each with some streusel mixture. Bake for 20 minutes until golden. Remove from oven and place on a wire rack to cool briefly before removing from the pan.