Banana blueberry oatmeal muffins blend the natural sweetness of bananas and blueberries with the hearty warmth of oats, making them the perfect grab-and-go snack.
This recipe is a great solution for those spotted bananas sitting on your counter; they transform what might have gone to waste into a freezer-friendly pick-me-up.
Let's talk about oats. You'll notice a few of my desserts on this site feature oats, like this apple cherry crisp, strawberry apple crumble, the best apple and blackberry crumble, and even homemade granola. I don't know if that's a coincidence or if it just makes me feel better knowing that my sweet treats come with healthy perks, too 😊
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🛒 Ingredients & Notes
At the end of this post, you'll find a printable recipe card with exact measurements and simple, step-by-step instructions.
- All oats undergo steaming, cutting, and rolling; the difference is how much processing each type undergoes. Quick oats are milled more finely than large flake oats, which helps them blend more smoothly into muffin batter. That's why they work so well in this recipe. I don't recommend using another variety to make these muffins.
- As you can see in the photo, I used a ripe banana, not one that's completely covered in brown spots. I prefer the flavor at this stage since it's not as sweet.
- I recommend using smaller blueberries because they incorporate more evenly throughout the muffins.
Substitutions & Variations
- Use light brown sugar instead of dark brown sugar.
- Substitute fresh blueberries for frozen.
- Greek yogurt, similar in texture to sour cream, makes a great substitute.
- I made these muffins using light olive oil (not extra virgin), a neutral oil with no noticeable flavor. You can also try using canola, refined avocado, grapeseed, or sunflower oil.
- Try unsalted butter in place of oil for a buttery taste.
- Try walnuts, pecans, or chocolate chips for some tasty add-ins to jazz up your muffins.
👩🏻🍳 Instructions
How to make banana blueberry oat muffins with step-by-step instructions.
Heat & Prep
Heat the oven to 425 degrees Fahrenheit. Line a muffin tin with paper liners or lightly grease each slot.
Mix Dry Ingredients
In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
Add Blueberries to Dry Ingredients
Gently toss the blueberries into the dry ingredients. *Note: The flour forms a barrier around the blueberries to minimize purple streaks in the batter.
Mash & Combine
In a separate medium-sized bowl, mash the banana with a fork, then stir in the brown sugar, oil, eggs, sour cream, and vanilla extract until smooth.
Combine Wet & Dry Ingredients
Gently mix the wet ingredients with the dry ingredients until they are combined. *Note: Don't overmix; this will overdevelop the gluten, resulting in dense muffins instead of light and fluffy ones.
Fill & Bake
Spoon the batter into the muffin tin, filling to the top. Bake for 7 minutes at 425 degrees Fahrenheit, then lower the oven temperature to 350 degrees Fahrenheit and bake for an additional 13-16 minutes (mine took a total of 20 minutes to cook) or until a toothpick inserted in the center comes out clean. *Note: If using fresh blueberries, the cooking time may be slightly less, so check the muffins around the 18-minute mark.
Cool & Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm with a pat of butter, my favorite way ♥️, or at room temperature.
Quick Tips
- I like to use a ripe banana with just a few if any, brown spots; it keeps the sweetness in check.
- Toss the frozen blueberries with flour to coat them; this helps prevent them from bleeding and turning your batter purple.
FAQs
Keep your blueberries frozen before baking-if you thaw them, they'll release too much juice and turn your batter streaky. Using them frozen helps them hold their shape and mix more evenly into the batter.
No, I don't recommend instant oats. They are more processed and finely milled and absorb more liquid which could result in a dry muffin.
Yes, try ⅓ cup applesauce.
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. They also freeze well for up to 3 months.
Did you make this recipe? Let's chat about it. Comment below or find me on Instagram.
Recipe
Banana Blueberry Oatmeal Muffins
Equipment
- measuring cups and spoons
- large bowl
- medium bowl
- whisk
- spatula
- 12 parchment paper muffin liners
- 12-count regular-size muffin tin
Ingredients
- 1 cup (120 g) all-purpose flour
- 1 cup (100 g) quick oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon table salt
- 1 small ripe banana, mashed, about ⅓ cup
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1¼ cups frozen blueberries, or fresh
Instructions
- Heat and Prep: Heat the oven to 425 degrees Fahrenheit. Line a muffin tin with paper liners or lightly grease each slot.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.1 cup all-purpose flour, 1 cup quick oats, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon table salt
- Add Blueberries to Dry Ingredients: Gently toss the blueberries into the dry ingredients. *Note: The flour forms a barrier around the blueberries to minimize purple streaks in the batter.1¼ cups frozen blueberries
- Mash and Combine: In a separate medium-sized bowl, mash the banana with a fork, then stir in the brown sugar, oil, eggs, sour cream, and vanilla extract until smooth.1 small ripe banana, ½ cup brown sugar, ½ cup vegetable oil, 2 large eggs, ½ cup sour cream, 1 teaspoon vanilla extract
- Combine Wet & Dry Ingredients: Gently mix the wet ingredients with the dry ingredients until they are combined. *Note: Don't overmix; this will overdevelop the gluten, resulting in dense muffins instead of light and fluffy ones.
- Fill & Bake: Spoon the batter into the muffin tin, filling to the top. Bake for 7 minutes at 425 degrees Fahrenheit, then lower the oven temperature to 350 degrees Fahrenheit and bake for an additional 13-16 minutes, (mine took a total of 20 minutes to cook), or until a toothpick inserted in the center comes out clean. *Note: If using fresh blueberries, the cooking time may be slightly less, so check the muffins around the 18-minute mark.
- Cool & Enjoy: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Serve warm with a pat of butter my favorite way ♥️, or at room temperature.
Notes
- Don't overmix; doing so will overdevelop the gluten, resulting in dense muffins instead of light and fluffy ones.
- If using fresh blueberries, the cooking time may be slightly less, so check the muffins around the 18-minute mark.
- I like to use a ripe banana with just a few if any, brown spots; it keeps the sweetness in check.
- Toss the frozen blueberries with flour to coat them; this helps prevent them from bleeding and turning your batter purple.
Julie says
By far the best blueberry muffin I’ve ever made, and I’ve made too many to list. The texture is mouth watering and flavour is a 10/10!
My new go to blueberry muffin for life! Thank you for sharing:-)
Donna Poirier says
Thanks Julie, I’m thrilled to hear that these are now a go-to blueberry muffin recipe:)
Frank says
These are just so tasty ... and the following days I reheat them and put a bit of maple syrup on them, yum!
Donna Poirier says
Sounds good to me Frank 🙂
Donna says
I love these healthy muffins and hope you will too.