Banana Blackberry Oatmeal Muffins
Soft and tender Banana Blackberry Oatmeal Muffins are studded with fresh blackberries, scented with a hint of cinnamon and topped with an oatmeal streusel. These bakery-worthy muffins bake up tall, with domed tops, and has an addictively moist crumb!
Equipment
- kitchen scale
- muffin tin
- muffin liners
- bowls
- whisk
- spatula
- sifter
INGREDIENTS
Banana Blackberry Muffins
- 2 cup (240g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 2 overripe bananas mashed
- 1 cup (200g) granulated white sugar
- ¼ cup (56g) full-fat sour cream room temp
- ¼ cup (56g) butter melted
- ¼ cup (52g) neutral oil
- 2 whole large eggs room temp
- 2 teaspoon pure vanilla extract
- 1 ¼ cup fresh blackberries, tossed with 1 tablespoon flour
Oatmeal Streusel Topping
- ½ cup (60g) all-purpose flour
- ¼ cup (30g) oats
- ¼ cup light brown sugar packed
- 4 tablespoon unsalted or salted butter room temp
Instructions
- Combine Dry Ingredients - In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.2 cup (240g) all-purpose flour2 teaspoon baking powder½ teaspoon baking soda1 teaspoon cinnamon½ teaspoon salt
- Combine Wet Ingredients - In a large bowl, finley mash your banana with a fork. Add sugar, sour cream, melted butter, oil, eggs and vanilla, and using a hand whisk, whisk until well combined.2 overripe bananas1 cup (200g) granulated white sugar¼ cup (56g) full-fat sour cream¼ cup (56g) butter¼ cup (52g) neutral oil2 whole large eggs2 teaspoon pure vanilla extract
- Combine Dry and Wet Ingredients - Sift flour mixture into wet ingredients and switching to a rubber spatula, fold until nearly combined. Do not overmix.
- Add Blackberries - Toss blackberries with flour and gently fold it into the batter.1 ¼ cup fresh blackberries, tossed with 1 tablespoon flour
- Rest Batter - Cover the bowl with a kitchen towel and let the batter rest on the counter for 1 hour.
- Make Streusel - Meanwhile, combine flour, oats and brown sugar in a small bowl. Add room temperature butter chunks and using your fingertips, work the butter into the mixture until crumbs form. Chill until needed.½ cup (60g) all-purpose flour¼ cup (30g) oats¼ cup light brown sugar4 tablespoon unsalted or salted butter
- Preheat Oven - When nearly ready to bake, position a rack in the center of the oven and preheat it to 400ºF (204ºC). Line a muffin pan with 6 paper liners, alternating every other well. See note below.
- Bake - Scoop and fill each liner, overfilling so the batter sits above the liner. Then top with 1 to 2 tablespoon of streusel. Bake at 400ºF (204ºC) for 5 minutes and then without opening the oven door, lower the oven temperature to 350ºF (180ºC) and continue baking for 14 to 18 minutes, or until an inserted toothpick in the center comes with a few moist crumbs. Do not overbake.
- Cool - Set the muffin pan on a wire rack to cool for 5 to 10 minutes, then carefully remove the muffins and let them cool completely on the rack. Serve and enjoy!
Notes
Timing - Doneness will depend on the size of your muffins. If you're making smaller ones, check at the 11 minute mark after you reduce the oven temperature. If you're filling them all the way full, like I did, check after the 14 minute mark.
Muffin Tin - If you have 2 muffin pans, you can add 9 paper liners, alternating every other well and bake both pans at the same time. If you only have 1 muffin pan, cover the remaining batter on the counter and bake afterwards.
Storage - Store in an airtight container at room temperature for up to 3 days
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