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
- 1.5 cup all purpose 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.