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.