How can I make muffins light and fluffy?

Leavening agents such as baking powder and baking soda are the key to light and fluffy muffins. Be sure to check best before dates before baking. Stirring the dry ingredients into the wet ingredients with as few strokes as possible also ensures a light, fluffy muffin.

Can I use frozen blueberries in muffins?

Yes, use muffins straight from the freezer. To avoid having the batter turn purple, toss the blueberries in 1 tbsp. of all-purpose flour before adding them to the batter.

What is the secret to making moist muffins?

Ensure that you have an accurate oven temperature by using an oven thermometer. Another tip is not to over bake the muffins. Check the muffins five minutes before they should be done. Some ovens bake more quickly and you can also have varying results form different muffin tins.

Banana Blueberry Oatmeal Muffins

Description

Bursting with blueberries, combined with the sweet, mellow flavour of bananas, these Banana Blueberry Oatmeal Muffins have a crunchy, sweet streusel topping that will have you coming back for more!

Ingredients

1 and 1/2 cups all-purpose flour

1/2 cup rolled oats

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3 large ripe bananas, mashed (this will give you one cup to one and a half cups)

3/4 cup granulated sugar

1 egg, lightly beaten

1/3 cup melted butter, cooled for a few minutes before mixing with other ingredients

1 cup blueberries, fresh or frozen

Streusel topping:

1/3 cup brown sugar

2 tbsp. all-purpose flour

1/8 tsp. cinnamon

1 tbsp. butter, softened at room temperature

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Instructions

In a large mixing bowl, combine all-purpose flour, rolled oats, baking soda, baking powder and salt.
In a small mixing bowl, mix together bananas, granulated sugar, beaten egg and melted butter (allow it to cool slightly before adding).
Pour banana mixture into dry ingredients and mix just until combined.
Gently fold in blueberries.
Divide batter evenly among 12 greased or paper-lined muffin cups.
For streusel topping: In a small mixing bowl, combine brown sugar, flour, cinnamon and butter.
Sprinkle streusel topping on top of muffins.
Bake in 375 oven for 17-20 minutes or until cake tester inserted in centre comes out clean.
Move to wire baking rack and serve warm or at room temperature.

Notes

Freezing Instructions:Muffins can be frozen for up to three months. Cool completely, then place in zippered bag or freezer storage container. Thaw at room temperature or in refrigerator before eating.
Storage Instructions: These muffins will stay fresh in a covered container at room temperature for a few days, or in the refrigerator for one week.
If using frozen blueberries, do now thaw. Add them to the batter directly from the freezer.
You can also use a mini muffins tin for this recipe. Simply reduce the baking time to 12 minutes.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 248
Sugar: 23.6 g
Sodium: 216.1 mg
Fat: 7.6 g
Saturated Fat: 4.7 g
Trans Fat: 0 g
Carbohydrates: 42.8 g
Fiber: 1.7 g
Protein: 3.3 g
Cholesterol: 31.7 mg