These Gluten Free Banana Blueberry Muffins with coffee cake topping are a perfect brunch crowd pleaser. There’s something for everyone – a banana bread base, blueberries for people who like fruit, and the coffee cake crumble topping for those who want something a bit sweeter. I suppose they don’t appease the crowd who like double chocolate muffins, but… those are a dessert and not a breakfast. 
I brought these in for my last day of class a few weeks ago. And I, once again, browned the butter, because that became something of a trademark for the gluten free baked goods I was bringing into class. Frankly, it can never hurt, and these were once again a hit.
I have said before, I hit lots of kinds of creative blocks for this blog. Sometimes it’s in the baking, sometimes it’s in the photography… but sometimes it’s in the writing. I don’t know how the big bloggers consistently write elaborate essays before every recipe just for the SEO. And they do it multiple times a week. Sometimes you just make muffins and want to share the recipe!! Which is what I want to do now!! 
I really don’t have too much else to say about these! They’re just some good ol’ muffins. What more is there to say??
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PinIngredients
For the Streusel Topping:
⅓ cup brown sugar
⅓ cup white sugar
1 teaspoon cinnamon
1 cup 1:1 gluten free flour
⅓ cup salted butter, melted and cooled
For the banana bread:
6 ounces unsalted butter, melted and browned to just over 1/2 cup of butter
2 cups 1:1 gluten free flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup yogurt
1 1/4 cup mashed banana (from about 3 medium bananas)
Blueberries
Instructions
Make the crumb topping: In a medium, microwave-safe bowl, melt the butter. Add in all the dry ingredients, and mix until it comes together into a crumbly texture. Refrigerate until ready to use.
Make the banana bread: Place a rack in the center of the oven and preheat to 350 degrees F. Line a muffin tin with cupcake liners.
Melt butter in a saucepan over medium heat. Butter will begin to foam and crackle as it melts. When the crackling subsides, the butter will begin to brown. Swirl the pan as the butter cooks. When the butter browns and begins to smell nutty, remove the pan from the flame and transfer the butter to a small bowl. Taking the butter out of the hot saucepan will stop the butter from overcooking and burning. Set aside to cool.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In a medium bowl, whisk together eggs, vanilla extract, and yogurt. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.
Add the wet ingredients, all at once to the dry ingredients. Fold together, making sure to scrape the bottom of the bowl to reveal any hidden pockets of flour. Fold together ingredients, but try not to over stir. Gently fold in the blueberries.
Scoop batter evenly into the lined muffin tin. Sprinkle crumb mixture on top. Bake for 18-25 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, and let cool completely.