Banana Blueberry Muffins

Nothing could be finer than Carolina blueberries in these bakery-style banana-blueberry muffins with a crunchy cinnamon crumb topping. Packed with juicy blueberries—only a few weeks of Carolina blueberry season left!

Dry Ingredients:
• 2 ¼ cups all-purpose flour
• ¼ tsp baking soda
• 1 TBLS baking powder
• 3/4 tsp. vomFASS cinnamon
• 1/2 tsp. salt

Wet Ingredients:
• ¼ cup + 2 TBLS vomFASS Extra Virgin Olive Oil (your choice--i.e. Lemon
• ¾ cup packed brown sugar
• 2 eggs
• 2 tsp. vanilla extract
• 1 ½ cup mashed bananas (about 3 large)
• 2 cups fresh NC blueberries

Crumb Topping:
• ½ cup granulated sugar
• ¾ cup all-purpose flour
• 1 tsp vomFASS cinnamon
• 4 TBLS butter, melted

Directions:
1. Preheat oven to 425 F
2. Line a standard size muffin tin with paper baking cups. In a medium bowl, combine all dry ingredients together and set aside.
3. In second bowl, beat Olive Oil, brown sugar together, add eggs and beat until well blended. Add in vanilla and mashed banana until well blended.
4. Fold wet mixture into flour mixture, then fold in blueberries.

Make Crumb topping:
1. Combine flour, cinnamon and sugar in a bowl. Stir in melted butter until you have pea-sized clumps
2. Fill muffin cups with batter, sprinkle tops with crumb topping.
3. Bake in preheated oven 450 F for 5 minutes then reduce heat to 350 F. Bake for an additional 12 – 15 minutes until toothpick inserted into center comes out clean. Allow to cool.

Submitted by Julie Ginsler

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