Blueberry Banana Muffins with a Pecan Crunch

Big Daddy has been working some crazy hours, so I thought I'd make some warm muffins for him to take to his co-workers. Blueberries and bananas - perfect flavor combination right? Found an easy muffin for you today. Using a blueberry muffin mix, you can make these in a pinch.

1 small ripe banana (about 1/2 cup)
1(6oz) plain yogurt ( I used banana to up the flavor)
1 lg egg
1/2 tsp vanilla extract
1 pkg (18.9oz) blueberry muffin mix

Pecan Crunch
1/2 c finely chopped pecans
4 tbsp brown sugar
3 tbsp flour
1 tbsp butter, at room temp

Preheat oven to 400º. Mist muffin pan with cooking spray or use cupcake liners and set aside. In small bowl mash up banana with a fork. Stir in yogurt, egg, and vanilla until just combined. Set aside.
Place muffin mix in bowl and make a well in center. Pour the yogurt mix into well and stir together with wooden spoon until wet and and everything is combined. Your batter will still be a little lumpy. Spoon 1/3 c of batter into each muffin cup, filling it about three quarters of the way full. Set aside.
To prepare your pecan topping just mix pecans, brown sugar, and flour in a small bowl - stir together. Add your butter, mashing it with a fork until mixture is crumbly. With your hands sprinkle over muffin tops. Bake until tops are a deep golden - around 22-27 minutes. Remove from oven and cool on rack for 5 minutes then take out of pan and cool completely on rack.
Makes 12 muffins


Jami said…
These sound really yummy! I love the idea of the pecan crunch on top.
Maria said…
Wishing you could pass one over to me through the computer monitor right now :o)
They look delicious and I imagine they smelled delicious coming out of the oven!
*happy Sunday*