Banana Blackberry Muffins
These Banana Blackberry Muffins taste like a cross between banana bread and a fresh berry muffin. Loaded with juicy blackberries, hearty oats, and topped with a buttery streusel that bakes up perfectly golden and crunchy. No mixer needed, ready in 30 minutes, and they make an even dozen every time.
Servings: 12 muffins
Calories: 1muffin
Ingredients
Streusel:
- ⅓ cup all purpose flour
- ⅓ cup sugar
- ¼ cup salted butter
- 2 tablespoons quick cooking oats (or old fashioned rolled oats)
Muffins:
- 1 ¾ cups all purpose flour
- ⅔ cup sugar
- ¼ cup quick cooking oats (not old fashioned oats)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegetable oil or melted butter
- 2 to 3 overripe medium bananas (about 1 ¼ cups mashed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 6 ounce container fresh or frozen blackberries (about 1 cup)
Instructions
- Preheat the oven to 375F. Place 12 paper muffin cups in muffin pan(s). You can also bake them right in a greased muffin pan.
Streusel Topping:
- Combine the flour and sugar in a small bowl. Cut the butter into slices. Then, using your fingers, press the butter into the flour mixture until it resembles pea size crumbles. Place the streusel topping in the fridge until ready to use.
Muffins:
- Combine the flour, oats, baking powder, baking soda and salt in a medium size bowl.
- If using butter, melt the butter in your microwave-safe mixing bowl or you can melt it in a pan, first. (If using oil, add it to the mashed banana.)
- Mash the banana in the mixing bowl with the butter, if using butter, with a potato masher or a fork. Add the eggs and whisk into the mashed banana until blended. Add oil now if using oil.
- Stir in the vanilla extract.
- Add the flour mixture to to the banana mixture. Stir well. It’s ok if there are a few lumps showing.
- Fold in the blackberries. If the berries are extra large, cut them in half.Pro Tip: I like to hold out a few berries to place right on top before adding the streusel topping to be sure at least one berry shows after baking.
- Spoon the batter evenly into the muffin cups or pans. I like to use a trigger release ice cream scoop. The muffin cups will be almost full.
- Sprinkle the streusel mixture on top. Pile it on! Use it all. Bake for 20 to 23 minutes or just until a wooden pick inserted in the center comes out almost clean with just a few crumbs on it.
- Let the muffins cool 5 minutes before removing to a wire rack to cool completely.... if you can wait that long!
- Yield: 12 muffins
Notes
- The riper your bananas, the sweeter and more moist your muffins will be. Look for heavily speckled or mostly brown peels.
- Don't overmix the batter! Stir just until the dry ingredients disappear. A few lumps are perfectly fine.
- Make the streusel first and refrigerate it while you prep the batter. Cold streusel stays crumbly and bakes up with that perfect bakery crunch.
- Hold back a few blackberries to press on top of the batter before adding the streusel so a berry shows through after baking.
- Store in an airtight container at room temperature up to 3 days, or freeze for up to 3 months. Microwave 10-15 seconds to restore that fresh-baked softness.
