I had a completely different post scheduled for today. But then I made these muffins and changed my plan at the last minute in a fit of excitement because these. muffins. are. LIFE.
Nothing beats the smell of blueberries baking on a warm summer morning. Whether you’re incorporating them into pancakes or folding them into muffin batter, there’s something incredibly nostalgic about that warming berry aroma. And I had a strong hankering for that sense of nostalgia, so I decided that this was a great opportunity to make blueberry-filled muffins.
And to break up the army of brown bananas in my freezer.
I don’t bake often. That’s no secret. But when I do get around to it, I like to pretend that I know what I’m doing, and it usually works out pretty well in the end.
I found a good recipe for Banana Blueberry Crumb Muffins here and made a few alterations; I swapped the white sugar for maple syrup, the brown sugar for coconut palm sugar, I brought walnuts to the mix, and I added oats to the crumb topping.
Oh, I also replaced the usual old egg with a local duck egg from my friends farm over at Mabel’s Acres! But you can use a regular egg, of course.
Because my husband and I are savages, I take my muffins (and most of my baked goods) out of the oven about a minute or two early. We love the extra moistness and chewiness of slightly under-baked treats and it works oh-so-well with these bad boys.
But you do you. Bake them until they’re cooked through if that’s your jam.
Making this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
Blueberry Banana Oat Crumb Muffins
These muffins are naturally sweetened and packed with warm blueberries, gooey bananas, and crunchy walnuts, then topped with an incredibly oat crumble.
- 1.5 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 3 over-ripened bananas, mashed
- 3/4 cup natural maple syrup
- 1 egg beaten
- 1/3 cup butter, melted
- 1 cup fresh blueberries
- 1/2 cup roughly chopped walnuts
Oat Crumb Topping
- 1/4 cup coconut palm sugar you can use brown sugar
- 1 TBSP flour
- 1/4 tsp ground cinnamon
- 1/2 TBSP butter
- 2 TBSP rolled oats
Preheat the oven to 370 degrees F. While the oven heats up, line a muffin tin with liners.
In a large bowl combine, whisk together 1.5 cups of flour with baking soda, baking powder, and salt.
In a medium bowl, combine the mashed bananas, sugar, egg, and melted butter. Whisk well until thoroughly combined.
Slowly and gradually add the banana mixture to the flour mixture while stirring it, just until it's lightly mixed. Gently fold in the blueberries and the walnuts.
In a small bowl, combine the coconut palm sugar, 1 tablespoon of flour, ground cinnamon, and rolled oats.
With a fork, cut the 1/2 tablespoon of butter into the mixture until it's slightly crumbly.
Evenly spoon the muffin batter into muffin papers. Sprinkle the sugar topping over the tops of the muffins.
Bake for 18-20 minutes, or until a toothpick or cake tester is inserted into the center and comes out clean.
Once done, remove, set on a cooling rack, and let cool for 5-10 minutes.