Blueberry banana muffins🫐🌷🍌 Recipe: Ingredients Blueberry Syrup -1 cup blueberries (170g) -1/4 cup granulated sugar (50g) -1/2 cup water (118ml) -1/2 Tbsp cornstarch + 1 Tbsp water Crumble -1/2 cup all-purpose flour (60g) -1/2 tsp cinnamon -1/2 cup granulated sugar (99g) -pinch of salt -1/4 cup unsalted butter, cold (56g) Blueberry banana muffins -2 1/2 cups all-purpose flour (300g) -1/2 tsp cinnamon -2 1/4 tsp baking powder -1/2 tsp salt -1/2 cup unsalted butter, softened (113g) -1 1/4 cups granulated sugar (247g) -2 eggs, room temperature -1 tsp vanilla -3/4 cup mashed ripe bananas (180g) -1/2 cup milk, room temperature (118ml) -1 2/3 cups blueberries (283g) Instructions: For the blueberry syrup: 1. Combine 1/2 Tbsp cornstarch and 1 Tbsp of water in a small dish and set aside. 2. In a medium saucepan bring blueberries, sugar, and water to a boil, stirring occasionally. Reduce heat and simmer for about 10 minutes, mashing the blueberries as they cook. 3. Add the cornstarch mixture and mix to combine, about 2 minutes. Turn off heat and set aside to cool. For the crumble: 1. Whisk together flour, cinnamon, sugar, and a pinch of salt. 2. Add the butter, diced into cubes, and work the butter into the flour mixture with your fingers until a crumbly mixture has formed. Set aside in the fridge. For the muffins: 1. Preheat oven to 425°F. 2. In a medium bowl whisk together flour, cinnamon, baking powder, and salt. Set aside. 3. In a large bowl, beat the butter and sugar until light and fluffy. 4. Add the eggs, one at a time, beating well after each addition. 5. Add the vanilla and mashed bananas and mix until combined. 6. Add the dry ingredients to the creamed mixture alternately with the milk. Mix gently after each addition until everything is just combined—don’t overmix. 7. Fold in the blueberries. 8. Line a muffin tin with cupcake liners, and evenly scoop out the batter. (I made about 9 jumbo muffins) 9. Add the blueberry syrup on top of the muffin batter and then sprinkle the crumble on top. 10. For regular sized muffins bake at 425°F for 5 minutes, then reduce to 350°F for 15 minutes. For jumbo muffins bake at 425°F for 5 minutes, then reduce to 350°F for 25-30 minutes. #blueberry #banana #muffins #baking #Recipe #bakingtiktok #bakingvideo #dessert #springbaking #bakingideas #desserttiktok #foryou #dessertrecipe #bakingtherapy #baketok #fyp - @_jenperezz