Blueberry Syrup

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1 cup blueberries (170g)

¼ cup granulated sugar (50g)

½ cup water (118 mL)

½ tbsp cornstarch + 1 tbsp water

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1. Combine cornstarch and 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.

Crumble

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½ cup AP flour (60g)

½ tsp cinnamon

½ cup granulated sugar (99g)

pinch of salt

¼ cup unsalted butter, cold (56g)

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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.

Muffins

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2 ½ cup AP flour (300g)

½ tsp cinnamon

2 ¼ tsp baking powder

½ tsp salt

½ tsp unsalted butter or oil (113g)

1 ¼ cup granulated sugar (247g)

2 eggs, room temp

1 tsp vanilla

¾ cup mashed ripe banana (180g)

½ cup milk, room temp (118mL)

1 ⅔ cup blueberries (283g)

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1. Preheat oven to 425F

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 alternatively 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 liners and evenly scoop out batter.

9. Add blueberry syrup on top of muffin batter and sprinkle with crumble topping.

10. Bake at 425F for 5 minutes, then reduce to 350F for 15 mins.