Banana Blueberry Oatmeal Muffins
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If you’re looking for a quick and easy breakfast recipe, these Banana and Blueberry Oat Muffins are perfect! They’re delicious, full of tasty fruit, hearty oats, and take just minutes to prepare. The muffins are also topped with a delightfully sweet and crunchy brown sugar oat topping, giving you the taste of a bakery-style muffin right at home! No need for a mixer and frozen fruit is welcomed!
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How to make Banana Blueberry Oat Muffins
Makes 12 Muffins
Ingredients for the Muffins
- All purpose flour
- Old fashioned rolled oats or quick cooking oats
- Baking powder and Baking Soda
- Ground Cinnamon
- Kosher Salt
- Unsalted butter, melted and slightly cooled
- Granulated sugar
- Over Ripe bananas, mashed – you can use frozen or fresh. Thaw frozen bananas before using.
- A Large Egg
- Vanilla Extract
- Wild Maine blueberries (fresh or frozen)
Muffin Topping:
This is the same topping I use for my Carrot Apple Muffins. It adds a lovely sweet crunch to each muffin top.
- Unsalted butter, melted and cooled slightly
- Old fashioned rolled oats
- Brown sugar
- Ground cinnamon
- Salt
Instructions:
To make the topping:
Combine the rolled oats, brown sugar, cinnamon, and salt in a small bowl. Give the ingredients a quick stir to mix everything together.
Pour the melted butter over the dry ingredients and toss until all the ingredients are well coated and moistened. Set the topping aside and make the muffin batter.
To make the muffins:
Preheat the oven to 400° and line a muffin pan with paper liners. Give the top of the muffin tin a spritz of cooking spray, so that the muffin tops don’t stick, this is optional, but helpful later.
Combine the quick oats, all purpose flour, baking powder, baking soda, salt, and cinnamon. whisk to get all the dry ingredients combined. Set aside.
In a medium-sized bowl, add your mashed bananas and sugar. Whisk until well combined.
Add in the egg and the vanilla and whisk until well incorporated.
Next, grab the melted butter and drizzle it into the banana and egg mixture. Whisk while you drizzle to evenly distribute the butter into the wet ingredients.
Pour the dry ingredients into the wet. Using a rubber spatula or a spoon, stir the batter until almost fully mixed. The batter should be lumpy with some flour streaks showing still.
Add the blueberries to the lumpy batter. Quickly and gently, fold the berries into the batter until the berries are evenly distributed and no flour streaks remain. Do not overmix.
Divide the batter between the 12 muffin cups. Grab your oat muffin topping and generously distribute it over the muffin batter.
Bake at 400° for 20-25 minutes. The muffins are done when a toothpick inserted comes out clean.
Note: If using thawed, frozen bananas, the baking time will increase 3-5 minutes.
Remove the muffins from the oven and let them cool until comfortable enough to handle, but still warm. Carefully transfer them to a cooling rack to prevent the tops from sticking. Serve and enjoy!
Tips for making the best Blueberry Banana muffins with oatmeal:
- When using frozen blueberries, DO NOT THAW. Add the frozen berries at the last part of the mixing process in order to keep them intact.
- If using fresh blueberries, try to get wild. If you can only get the large fruit reduce the amount of berries the recipe calls for.
- To get the muffins out of the pan easily, take them out while they are still warm. This will keep the muffin tops from gluing themselves to the muffin pan.
- If you don’t have quite enough bananas to equal 1 cup, add a little Greek yogurt or applesauce to make up the difference.
Substitutions and Variations
- Raspberries, diced apples, or chopped strawberries can be used in place of blueberries.
- Swap the all purpose flour for gluten-free flour.
- For the topping, swap out the old fashioned oats for quick cooking oats, slivered almonds, turbinado sugar, or just leave plain.
FAQs
Adding oatmeal to these muffins adds a nice heartiness, nuttiness, and texture, while also balancing out all the sweetness from the fruit and sugar.
Oats are full of nutrients, vitamins, antioxidant plant compounds, and they’re a great source of fiber! So in addition to flavor, oats give these muffins a little nutritional boost too.
Although these muffins have some healthy additions in the form of bananas, blueberries, and oatmeal, they still contain white sugar, white flour, and they’re topped with a sugary topping. So while I wouldn’t consider them horrible for you, I would still label these a breakfast treat.
I like using quick oats for the muffins and rolled oats for the topping. Oatmeal adds a nice nuttiness and makes the muffins super soft.
For a better texture, give old-fashioned oats a quick spin in the food processor—no need to do this with quick oats. Just skip steel-cut oats; they won’t cook properly.
For muffins, I find that a wild blueberry is the best. They’re smaller and distribute more evenly into the batter. Fresh or frozen blueberries work well in this recipe.
Storage Instructions
These muffins will keep for 3-4 days at room temperature in an airtight container. Let them cool completely after baking and store them back in the muffin pan, covered with some plastic wrap. I find this allows the muffin bottom to stay soft, without the muffin top getting soggy.
Freezing Instructions
Make blueberry banana oatmeal muffins as directed and let them cool completely. Store in a freezer-safe container or bag—muffin papers and all—for months.
To eat, thaw or warm in the microwave.
FYI: The topping softens in the freezer. For better texture, skip it if freezing.
Other Muffin Recipes:
Pairing Suggestions
These muffins are perfect paired with these cozy beverages:
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Banana and Blueberry Oat Muffins
Ingredients
Muffin Topping
- 3 tablespoons of unsalted butter melted and cooled slightly
- 2/3 cup old fashioned rolled oats see note
- 1/4 cup packed brown sugar
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
Muffin Batter
- 3/4 cup quick cooking oats
- 1 1/2 cups of all purpose flour
- 2 teaspoons ground cinnamon
- 1 tablespoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 5 tablespoons of unsalted butter melted and slightly cooled
- 1 cup 3 small-medium sized overripe mashed bananas
- 1 cup of granulated sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 2 cups of wild Maine blueberries fresh or frozen
Instructions
To make the topping:
- Combine the oats, brown sugar, cinnamon, and salt in a small bowl. Give the ingredients a quick stir to mix everything together.
- Pour the melted butter over the dry ingredients and toss until all the ingredients are well coated and moistened. Set the topping aside and make the muffin batter.
To make the muffins:
- Preheat the oven to 400° and line a muffin pan with paper liners. Give the top of the muffin tin a spritz of cooking spray, so that the muffin tops don’t stick, this is optional, but helpful later.
- In a medium sized bowl, add the oats, all purpose flour, baking powder, baking soda, salt, and cinnamon. Whisk to get all the dry ingredients combined. Set aside.
- In a large bowl, add your mashed bananas and sugar and whisk them together.
- Add in the egg and the vanilla and whisk until well incorporated.
- Next, grab the melted butter and drizzle it into the banana and egg mixture. Whisk while you drizzle to evenly distribute the butter into the wet ingredients.
- Pour the dry ingredients into the wet ingredients. Using a rubber spatula or a spoon, stir the batter until almost fully mixed. but stop when the batter looks lumpy with some flour streaks still remaining.
- Add the blueberries to the lumpy batter. Quickly and gently, fold the berries into the batter until the berries are evenly distributed and no flour streaks remain. Do not overmix.
- Divide the batter between the 12 muffin cups.
- Grab your oat muffin topping and generously distribute it over the muffin batter.
- Bake at 400° for 20-25 minutes*. The muffins are done when a toothpick inserted comes out clean.
Remove the muffins from the pan:
- Remove the muffins from the oven and allow them to cool down enough to be handled, but still very warm. Carefully take the muffins out of the pan and set them on a cooling rack to finish cooling. Taking the muffins out of the pan while warm will help keep the tops from sticking to the pan. Serve and enjoy!
Notes
- I like old fashioned oats for the topping, but if you only have quick oats, feel free to use those! The topping will be softer.
- You can use old fashioned oats in the muffin batter, just run them through a blender or food processor for 20-pulses to break them down.
- If using frozen bananas in the batter, increase the baking time to 23-30 minutes.
