Start your day with these fluffy banana blueberry oat muffins! Bursting with fresh berries and hearty oats, they’re a perfect grab-and-go breakfast for the whole family.
These banana blueberry oat muffins are one of my favorite “healthy treats”. I love the tart flavor of the blueberries and the irresistible fluffy texture in every bite. I make these muffins for my family all the time because they’re so convenient as a snack or breakfast on busy days, and they’re surprisingly filling. This is one of those recipes that we all enjoy, whether we’re rushing out the door or sitting down together in the morning — so now it’s time for your family to fall in love with it too!
Craving more blueberry muffins? Here’s one of our most beloved recipes for classic moist blueberry muffins with a sweet crumb topping.
Banana Blueberry Oat Muffins
How To Make Banana Blueberry Oat Muffins
Two bowls, basic pantry ingredients, and four simple steps are all it takes to make these banana blueberry oat muffins. My boys are all grown up now, but if you have young kids, get them involved!
- Prepare the oven and pan: Preheat the oven to 350°F and line a muffin pan with paper liners (I love how fancy these ones look!).
- Mix together the wet ingredients: In a large bowl, whisk the mashed bananas, eggs, buttermilk, and vanilla together.
- Fold in the dry ingredients: In a separate bowl, combine both flours, the rolled oats, sugar, baking powder, and baking soda. Fold the dry ingredients into the wet ingredients with a spatula until just combined.
- Add the blueberries and bake: Gently fold in the blueberries, then fill each muffin cup about ¾ full. Sprinkle the tops with coarse sugar and bake the muffins for 20–30 minutes.
Hot tip: If you’re using frozen blueberries, toss them with one tablespoon of flour and fold them into the batter straight from the freezer.
Tips For the Best Banana Blueberry Oat Muffins
My friend, if you’re super picky about your muffins like I am, you’re in the right place. I’ve tested this banana blueberry muffin recipe until it was perfect, and here are a few tips I learned along the way.
- Use overripe bananas. The bananas should have plenty of brown spots for the best flavor and natural sweetness. You should end up with 1-1.25 cups of mashed banana, but it doesn’t need to be perfect.
- Customize the add-ins. Yes, baking is supposed to be a science — but that doesn’t mean it can’t be fun! Add in half a cup of chopped walnuts or pecans for a crunch, or swap half of the blueberries for chocolate chips. If you want to switch up the flavor, add almond extract instead of vanilla or a pinch of cinnamon.
- Avoid overmixing the batter. Overmixing develops the gluten in the batter, resulting in dense, tough muffins. Fold the ingredients together just until they are combined.
- Fill the cups properly. Are you also tempted to overfill? To prevent the muffins from spilling over the edges and ensure a bakery-worthy dome, fill each paper liner three-quarters full.
- Add a topping (optional). Sprinkle the tops of the muffins with coarse sugar and/or rolled oats before baking for an attractive presentation.
- Serve the muffins warm. This is a must in my book. Split the steaming muffin open, add a slice of butter on top, and enjoy pure bliss.
Storage
There’s nothing better than waking up and remembering you have fresh muffins in the kitchen. Store the baked muffins in an airtight container at room temperature for up to three days, or keep them in the freezer for up to three months. Thaw the muffins overnight in the fridge, then give them a quick reheat in the microwave for 30 seconds.
More Mouthwatering Muffin Recipes
- Zucchini Chocolate Chip Muffins — The perfect way to use up zucchini without tasting any of it
- Lemon Poppy Seed Muffins — A punch of citrusy flavor with crunchy poppy seeds
- Cranberry Banana Oat Muffins — I’m obsessed with the tart cranberries and sweet brown sugar crumble
- Pumpkin Chocolate Chip Muffins — You’ll be making this recipe every week in the fall!
Recipe
Ingredients
- 3 ripe bananas mashed
- 2 eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup whole wheat flour
- 1½ cups all-purpose flour
- ½ cup rolled oats
- ½ cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cups fresh blueberries
- Coarse sugar for topping (optional)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners.
- In a large bowl, mash the bananas. Whisk in the eggs, buttermilk, and vanilla extract until combined.
- In a separate bowl, combine the whole wheat flour, all-purpose flour, rolled oats, sugar, baking powder, and baking soda.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Gently fold in the blueberries. Fill each muffin cup about ¾ full. Sprinkle the tops with coarse sugar if desired.
- Bake the muffins for 20–30 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
No Comments