Banana Blackberry Muffins

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Bakery-style Banana Blackberry Muffins with a crisp oatmeal streusel topping. No overripe bananas? No problem—this recipe uses a simple method to boost sweetness and flavor. Plus, a tested technique keeps the blackberries from sinking. Delicious, not too sweet, and freezer friendly.

Prep Time10

Cook Time20

Total Time30

Servings:

Author: Bri Beaudoin

Ingredients

1⅓ cup mashed ripe banana (see note 1)
2 large eggs
⅔ cup packed dark brown sugar (see note 2)
6 tablespoons melted butter (see note 3)
½ cup plain Greek yogurt (see note 4)
2 teaspoons vanilla extract
1½ cups all-purpose flour
½ cup quick oats
1½ teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon fine sea salt
1 cup blackberries (fresh or frozen, see note 5)

Streusel Topping

2 tablespoons all-purpose flour
1 tablespoon packed dark brown sugar
1 tablespoon quick oats
2 teaspoons melted butter (see note 3)

US Customary - Metric

Instructions

Quick Ripen Bananas [optional]: If your bananas aren't overripe—In a large bowl, mix 1⅓ cup mashed ripe banana and 2 large eggs. Cover and let sit for 45-90 minutes (see note 6).
Preheat: Preheat oven to 425℉ (177℃). Line a muffin pan with baking cups.
Streusel: In a small bowl, stir 2 tablespoons all-purpose flour, 1 tablespoon packed dark brown sugar, 1 tablespoon quick oats, and 2 teaspoons melted butter with a fork until crumbly. Set aside.
Wet ingredients: In a large bowl, combine 1⅓ cup mashed ripe banana and 2 large eggs (or, use the Quick Ripen Banana mixture). Add ⅔ cup packed dark brown sugar, 6 tablespoons melted butter, ½ cup plain Greek yogurt, and 2 teaspoons vanilla extract. Mix until smooth.
Dry ingredients: In a medium bowl, whisk 1½ cups all-purpose flour, ½ cup quick oats, 1½ teaspoon cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
Combine & Scoop: Add dry ingredients to wet. Stir until just combined. Scoop about 2 tablespoons plain batter into each of 12 muffin cups (see note 7). Add 1 cup blackberries to the bowl of remaining batter and stir once. (Don't overmix). Divide this blackberry batter between cups, filling until heaping. Sprinkle Streusel on top.
Bake: Bake at 425℉ (220℃) for 5 minutes. Without opening the oven, reduce heat to 350℉ (177℃) and bake until golden and a toothpick comes out clean, about 15 minutes more. (Total baking time about 20 minutes). Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Bananas: About 3 to 4 bananas. Very ripe (black) bananas give the best flavor. Otherwise, use the Quick Ripening Method in step 1.
Brown Sugar: Dark brown sugar adds a slightly deeper flavor and color. You can substitute light brown sugar if needed. The muffins will turn out slightly lighter than the ones photographed.
Butter: Either salted or unsalted butter works—I've tested both.
Blackberries: Fresh or frozen blackberries work. Add frozen blackberries straight from the freezer (don't thaw). They don't tend to bleed much, so no need to toss in flour (unlike blueberries).
Greek Yogurt: Some yogurts have added stabilizers, like pectin, which can create inconsistent results when baking. It's best to use an authentic Greek-style plain yogurt, like Siggi's, which is made with just milk and active cultures.
Quick Ripening Method: The amylase in egg yolk helps break down banana starches into sugar. Measure the mashed banana first, then mix with the eggs. Let sit 45 minutes (spotty bananas) or up to 90 minutes (yellow bananas).
Measure by Weight, if possible: For best results, weigh ingredients—especially flour. (Select “Metric” on the recipe card for ingredients by weight). No scale? Spoon flour into the cup and level off with back of a knife (scooping packs in too much flour and can make muffins dry).
Storage tips: Store in an airtight container at room temperature for 3 to 4 days, or freezer for up to 3 months. Thaw at room temp or in the fridge.

Nutrition