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.
- 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.
- Baking soda
- 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.