My mom makes the best banana bread. It's so good that she packages several loafs and gives them out as Christmas gifts every year. A few weeks ago I was craving a blueberry muffin (my guilty pleasure) and I had some old bananas, so I asked her if she could turn her banana bread into a banana bread-blueberry muffin hybrid. And man, did she deliver.
These muffins are moist like a good banana bread should be, filled with plump blueberries, and topped with a sweet and crunchy nut and oat crumble. They're sweet enough for dessert, but they are technically muffins, so you have my permission to eat them for breakfast too. Best of all, they're perfect for using up your end-of-summer blueberries, but still have a cozy fall vibe.
What you need for these blueberry banana bread muffins.
- 3 Ripe Bananas. As with any good banana bread, these muffins are best when made with ripe or very ripe bananas. Perfect for when you get a little overzealous with your banana buying.
- Sugar
- Eggs
- Vegetable oil. Any mild-tasting oil (like avocado oil) will work.
- Buttermilk. You can buy buttermilk at the store, but it's also really easy to make your own substitute. As a general rule, for a cup of buttermilk, you can add 1 tablespoon of lemon juice or white vinegar to the measuring cup, then fill the rest of the measuring cup with milk.
- Vanilla
- Flour
- Cinnamon
- Baking soda
- Nutmeg
- Salt
- Butter
- Brown sugar
- Roasted Pecans. We roast our own, but you can buy packaged roasted pecans at the store. To roast them at home, put them in the oven at 325 degrees for 5-10 minutes, until they start browning and taste toasted.
- Oats. We used quick oats, but any oats you have on hand should work for this recipe.
Blueberry Banana Bread Muffins with Oat and Pecan Crumble Topping
These muffins are moist like a good banana bread should be, filled with plump blueberries, and topped with a sweet and crunchy nut and oat crumble. They're sweet enough for dessert, but they are technically muffins, so they're great for breakfast too. Best of all, they're perfect for using up your end-of-summer blueberries, but still have a cozy fall vibe.
20
servings15
minutes30
minutes246
kcal45
minutesPrevent your screen from going dark!
Ingredients
- For the muffins:
2 cups 2 flour
½ teaspoon ½ ground cinnamon
½ teaspoon ½ ground nutmeg
1 and ¼ teaspoon 1 and ¼ baking soda
½ teaspoon ½ salt
1 cup 1 pecans, chopped (optional)
3 ripe 3 bananas
2 cups 2 granulated sugar
2 2 eggs
¾ cup ¾ vegetable oil
½ cup ½ buttermilk (see note)
1 teaspoon 1 vanilla extract
1 and ½ cups 1 and ½ blueberries
- For the crumble topping:
3 tablespoon 3 unsalted butter, melted
¼ cup ¼ brown sugar
¼ cup ¼ roasted pecans, chopped (see note)
½ cup ½ oats
1 tablespoon 1 granulated sugar
½ teaspoon ½ cinnamon
Directions
- Preheat the oven to 325 degrees.
- In a medium bowl, combine muffin ingredients down to (and including) the chopped pecans. In a separate large bowl, combine the rest of the muffin ingredients, mashing up the bananas until everything is combined. Gradually add the flour mixture to the banana mixture and mix until everything is combined.
- Grease muffin tins or line with papers and fill about ¾ full with batter. This recipe should make about 20 muffins.
- In a bowl, combine crumble topping ingredients and add a spoonful to each muffin (enough to reach the top of the tin or paper).
- Bake for about 30 minutes or until a toothpick comes out clean.
Notes
- You can buy buttermilk at the store, but it's also really easy to make your own substitute. As a general rule, for a cup of buttermilk, add 1 tablespoon of lemon juice or white vinegar to the measuring cup, then fill the rest of the measuring cup with milk.
- We roast our own pecans, but you can buy packaged roasted pecans at the store. To roast them at home, put them in the oven at 325 degrees for 5-10 minutes, until they start browning and taste toasted.