Blueberry Banana Streusel Muffins

These blueberry ice cream banana muffins with the cinnamon streusel topping are really a wonderful way to start the day.

This is my entry to Sizzling Summer Contest @ Spicy Tasty

Streusel	Batter
50 g Brown sugar 2 tbsp Pastry flour 1/2 tsp Cinnamon powder 50 g Almond, chopped 20 g Butter	170 g Pastry flour 40 g Buckwheat flour 1 tsp Baking powder 1 tsp Baking soda 1/3 tsp Salt 2 Ripe bananas 175 g Blueberry ice cream 50 g Sugar 1 Egg 50 g Sunflower oil

1. Line a 12-cup tray with paper liners. Preheat the oven to 190C/375F. To prepare the topping, combine the brown sugar, pastry flour, cinnamon powder and chopped almond in a bowl. Cut in butter until it resembles the coarse cornmeal. Set aside.
   
2. To prepare the batter, sift together the flours, baking powder, baking soda, and salt in a mixing bowl. In another bowl, beat the bananas, blueberry ice cream, sugar, egg, and oil until blended. Add the liquid mixture to the dry ingredients. Mix until the dry mixture is moistened.
   
3. Divide the batter into the 12 paper liners and top each with some streusel mixture. Bake for 20 minutes until golden. Remove from oven and place on a wire rack to cool briefly before removing from the pan.

Blueberry Banana Streusel Muffins