Sunday Brunch Banana Blueberry & Raspberry Muffins

This past Sunday, my family and I were invited, after mass, to another family’s home for brunch. We met them through church a couple years ago. It was honestly so refreshing to talk to other parents with young children. It’s a lot of work getting two little ones through mass, especially on Holy Days, and evening masses. It was so nice talking to other parents that have the same values for their children as my husband and I do for our children.

My two-year-old had a wonderful time playing with their two children around the same age. My daughter shared her Elsa and Anna dolls, and her Saint Anne Doll with her new friend. Their little girl shared her little Jesus doll. How precious, right? Children are wonderful. They bring such joy and happiness to life. We did have a meltdown just before we left, though. Both babies were screaming. It was nap time for everyone.

On Saturday, my toddler and I homemade these banana, blueberry, and raspberry muffins with the yummy crumble on top to take with us for Sunday brunch. They were delicious! I like to use all organic ingredients as much as possible. The blueberries I like to use are wild blueberries. When they are fresh from the local farmers around us, I prefer them too.

My toddler had a blast helping me make the crumble! It is easy to stir and have fun with. It’s also more of a powder similar to snow for pretend that she plays with, thinking it’s snow from Frozen. I usually let her top the muffins we make. This time we used blueberries.

It’s important to use a muffin tin that is nontoxic. I have been using this real stainless steel muffin tin for years now. I got it on Amazon here https://amzn.to/4hHItrh. I also like to use the brown paper muffin liners also found on Amazon here https://amzn.to/4iAJi6v.

I created this recipe based on what I really like in a muffin. I like more dense muffins and especially love raspberries in muffins. I would say these muffins have the same texture as banana bread.

To make the muffins you’ll need:

2 1/2 cups all-purpose unbleached flour

1 Tablespoon baking powder

1/2 teaspoon salt

1 teaspoon Ceylon Cinnamon

1 cup unsalted butter

1 cup mashed bananas

1 cup raspberries

1 cup blueberries

1/2 cup brown sugar

1/3 cup granulated sugar

3 large eggs

2 teaspoons vanilla

1/2 cup sour cream

1 Tablespoon lemon juice (optional)

Bake for 35 minutes at 350°F-375°F depending on your oven, until fully cooked.

Tips: Mix wet ingredients first, then add in dry ingredients slowly as you mix. Don’t over stir the batter. Similar to pancake mix, you’ll want it clumpy. I also added the berries last by folding them in so the berries stay in their form. Especially the raspberries since they will break apart easily when stirring. It’s also better to mash the bananas in a separate bowl before adding them to the mixture. My grandma likes to add the baking powder to the mashed bananas. If the mixture is a little runny depending on the berries or sour cream, you can add 2 Tablespoons of flour, but I haven’t needed to.

To make the crumble you’ll need:

1 cup all purpose flour

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 teaspoon Ceylon Cinnamon

1/4 teaspoon salt

1/2 cup butter

Mix ingredients together and pile on top of the muffins. More is better for the topping. A lot of it falls off when baking, so fill each muffin top high.

I absolutely love raspberries in muffins with a crumble topping. A special treat for a special occasion.

“The secret ingredient is always love” -Chef Rie Sims