Adapted from Allrecipes.com

• 1 cup all-purpose flour
• 1/2 cup whole wheat pastry flour (or all-purpose)
• 1/2 cup sugar (add up to 1/4 cup more if you like really sweet muffins)
• 1/2 teaspoon kosher salt
• 2 teaspoons baking powder
• 1/3 cup neutral oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1-2 bananas (depending on size), cut into chunks

Crumb Topping (optional)
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1.5 teaspoons cinnamon

1. Preheat oven to 400-F and grease muffin tins or line with muffin liners.
2. In a small bowl combine flour, sugar, salt and baking powder.
3. 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, (approximately 1/3 cup milk – the idea is to add only one cup of liquid to the dry ingredients). Mix with a fork until just combined.
4. Fold in the blueberries and bananas. Pour into the muffin tins all the way to the top.
5. Sprinkle with topping (if using).
6. Bake for 15 minutes. If they appear to be done, insert a toothpick into the center. If it doesn’t come out clean, check again in 3 minutes.

For the topping

Mix all the ingredients together and use a fork to smash and incorporate the butter or use your fingers to smash it all together. Sprinkle on the top of each muffin .