Is there a better way to start your day than a delicious, freshly baked banana blueberry muffin? I think not. These muffins have it all: They come together in less than 30 minutes, can be made without using your stand mixer, and are great for a quick breakfast on busy mornings.
This recipe is super simple to make using staple baking ingredients you probably already have in your pantry or refrigerator.
Step 1:To make the oat streusel, in a small bowl, combine rolled oats, flour, sugars, spices, and salt.Melt the butter and pour over the flour-oat mixture. With a fork, mix the oat streusel until combined. Refrigerate streusel until ready for use.
Step 2: In a large bowl, whisk together the all purpose flour, 2 cups of the processed rolled oats, light brown sugar, baking soda, baking powder, spices, and salt to combine. Add blueberries and gently toss to coat in the flour mixture.
Step 3: In a medium bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and mashed bananas until combined.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold using a rubber spatula. Cover bowl with plastic wrap and allow batter to sit for 30 minutes at room temperature.
Step 5: After 30 minutes, preheat the oven to 350F and line a cupcake or muffin pan with 12 paper liners. Over fill each liner with the muffin batter.Top with oat streusel.
Step 6: Bake at 350F for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.