1/2 cup whole wheat pastry flour (or more all-purpose)
1/2 cup sugar (these are less sweet than typical muffins – add 1/4 cup more to make them sweeter)
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/3 cup any type of oil
1/3 cup milk
1 cup fresh blueberries
2 bananas, 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
Preheat oven to 400 and grease muffin tins or line with muffin liners.
In a small bowl combine flour, sugar, salt and baking powder.
In another bowl make 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.
In a measuring cup for wet ingredients — First add the oil and then add the egg. Next, add only enough milk to fill the cup, (approximately 1/3 cup milk – the idea is to add only one cup of liquid to the dry ingredients. Mix until just combined.
Fold in the blueberries and bananas. Pour into the muffin tins all the way to the top.
Sprinkle with topping.
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 5 minutes.