Banana Blueberry Oatmeal Muffins

5 from 3 votes

Banana Blueberry Oatmeal Muffins

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.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American, Canadian

Keyword: banana blueberry oatmeal muffins, muffins, blueberry muffins, banana muffins, healthy muffins, breakfast muffins, oats, oatmeal

Servings: muffins

Calories: 223kcal

Author: Donna Poirier

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 all-purpose flour
1 cup 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

US Customary - Metric

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.

How to Store

Keep them in an airtight container at room temperature for 3-4 days, or refrigerate for up to a week. They also freeze well for up to 3 months.

Nutrition