It’s a mouthful of a name. During a wonderful 7 week winter getaway in Seattle my 10-year-old granddaughter asked me to make blueberry muffins. They seemed just OK, not that interesting, and not remotely as good as the banana muffins I make that she loves. Bananas were added. Much better. Halfway through an after school snack of a banana blueberry muffin the 3-year-old pointed to the blueberries in her treat and asked what it was. “Blueberries,” I said. “I like those” was her enthusiastic response.
But now I’m home again. Not content with the muffins yet, I added oats and a crumb topping. Now we’re talkin’ keeper recipe. Just be sure the bananas are very ripe. I let them sit on the counter until they’re mostly brown, then freeze them whole. To use them, just place a couple in a tall cup filled with very warm water. As soon as they’re slightly softened they can be peeled and cut into chunks. Put them in a mixer and beat until liquefied.
Fresh or frozen blueberries can be used. Thaw frozen berries in a colander and let them drain. I prefer fresh berries since they’re less likely to get mushy and color all the batter. Reserve a tablespoon of the dry flour mixture and toss the berries in it before adding to the batter. Don’t ask me why but this step helps keep them from sinking to the bottom of the muffins. Fold them in by hand to avoid breaking up the berries. It’s a fairly thick batter. I used a #12 scoop and filled the lined cups to the top before sprinkling crumb topping on them.
Preheat the oven to 425°F and bake these for 5 minutes before turning the temperature down to 350°F for another 25 minutes. That extra bump of heat at the beginning helps the muffins get a good rise to start but don’t forget to turn it down. It’s too hot for the whole bake.
– Joan, 22 March 2019
- 3 tablespoons (42 grams) butter, cut into pieces
- 6 tablespoons (80 grams) brown sugar
- 6 tablespoons (45 grams) all-purpose flour
- 3 tablespoons (20 grams) whole oats
- ½ teaspoon cinnamon
- 2 very ripe bananas (about 100 grams)
- 1 egg
- 1/3 cup (75 grams) milk
- 1/3 cup (75 grams) sour cream or Greek yogurt
- ½ cup (100 grams) melted and cooled coconut oil, or canola oil
- 1¼ cups (150 grams) all-purpose flour
- ¼ cup (25 grams) whole oats
- ½ cup (99 grams) sugar
- ½ teaspoon cinnamon
- 1 tablespoon baking powder (yes, a whole tablespoon)
- ½ teaspoon salt
- 1 cup (170 grams) fresh or frozen blueberries, thawed and drained
Make the crumb topping – beat the butter and brown sugar till butter is mostly incorporated. A few small pieces may remain. Mix flour with oats and cinnamon. Add to mixer bowl and mix until blended. It’s a dry mix, but if it seems much too dry mix in a tablespoon of melted butter. Set aside.
Preheat oven to 425°F.
For the muffins – Cut the bananas into chunks and beat them in a mixer until liquefied. Add the egg, milk, sour cream or yogurt, and oil and mix until well blended. Stir together all the dry ingredients and reserve a tablespoon of the mixture in a separate bowl. Blend the dry ingredients into the banana mixture just until blended. Mix the blueberries with the reserved flour mixture. Toss berries into the batter and fold in with a spatula, just until berries are distributed throughout the batter.
Line a muffin tin with paper liners. Fill each one to the top of the liner with batter. Generously sprinkle crumb topping on each muffin. Bake at 425°F for 5 minutes, then turn temperature down to 350°F for another 25 minutes. Remove from oven and let them sit in the tin for a few minutes to cool before trying to remove them to a cooling rack. Store cooled muffins in a covered container for 2-3 days, or freeze in a heavy plastic bag.