Banana Blueberry Oatmeal Muffins

When the bananas are ripe, we all know what to do: bake! This banana blueberry oatmeal muffin recipe is quick, easy, and bakes in just twenty minutes. This made-from-scratch recipe uses ripe bananas like my Coconut Banana Bread with Chocolate Chips.

These kid-friendly muffins have a delightful oatmeal crumb topping. Thanks to a full cup of mashed bananas, buttermilk, and oil, the muffins are deliciously moist. There is banana flavor and juicy blueberries in every bite.

Have more bananas to use up? Try my Individual Banana Pudding Cups, Banana Bread Baked Oatmeal, or Protein Banana Bread with Cinnamon Sugar Crust.

Ingredients

• Old-Fashioned Rolled Oats
• All-Purpose Flour
• Light Brown Sugar (packed)
• Baking Powder and Baking Soda
• Salt
• Ground Cinnamon
• Oil (canola, vegetable, coconut, grapeseed, or avocado)
• Buttermilk
• Egg (room temperature)
• Pure Vanilla Extract
• Bananas (ripe and mashed)
• Blueberries
• Unsalted Butter (room temperature)

See the recipe card for ingredient quantities.

Instructions

PREP - Preheat the oven to 375°F. Line a 12-cup muffin pan with liners, and set it aside.

Hint: Toss the blueberries in a tablespoon of flour to prevent sinking.

COMBINE THE DRY - Mix the rolled oats, flour, baking powder, baking soda, salt, ground cinnamon, and light brown sugar in a large bowl.

COMBINE THE WET - Combine the egg, vanilla extract, and oil in a separate bowl.

MIX - Add the egg mixture and buttermilk to the dry mixture. Stir just until combined. Fold in the mashed bananas and blueberries.

SCOOP - Divide the muffin batter among the paper-lined cups, filling each about ¾ of the way up.

MAKE THE STREUSEL - Whisk the oats, flour, brown sugar, ground cinnamon, and salt. Work in the butter until coarse crumbs form. Sprinkle the streusel over each muffin.

BAKE - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Substitutions

• Rolled Oats: You can use quick-cooking oats in this recipe, however, rolled oats have the best texture.
• Light Brown Sugar: Swap dark brown sugar, granulated sugar, or stevia in for the light brown sugar.
• Blueberries: Use any fresh or frozen berry like raspberries, strawberries (diced), or blackberries. *If using frozen, do not thaw the berries before adding them to the batter.
• Oil: Use melted butter or swap for a different oil.
• Buttermilk: Swap whole milk, yogurt, or sour cream for the buttermilk.

Variations

• Dairy-Free: Swap oat milk for the buttermilk in the batter. Either omit the streusel and sprinkle with just oats or swap a dairy-free alternative spread or oil in place of the butter.
• Gluten-Free: Use Cup4Cup Flour.
• Chocolate Chip: Add ½ to 1 cup of semi-sweet or white chocolate chips.

Try my Banana Walnut Protein Muffin variation.

Suggested Equipment

• Pyrex Smart Essentials 4-Quart Glass Mixing Bowl
• OXO Good Grips 11-Inch Balloon Whisk
• Rubber Spatula
• Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan
• Standard Paper Cupcake Liners

Storage

Transfer cooled muffins to an airtight container. Separate layers, if needed, with wax or parchment paper. Can banana muffins be left out? Thanks to bananas and fresh blueberries, these muffins are extra moist. They can be left at room temperature for 2-3 days. After, store in the refrigerator for up to one week.

Can you freeze banana blueberry oatmeal muffins? Muffins are great for freezing. Transfer the cooled muffins to an airtight container or freezer-safe zip-top bag, and separate layers with wax or parchment paper. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.

Expert Tips

1. Three medium bananas equal one cup mashed. For best practice, use a measuring cup.
2. Use ripe bananas. It may go without saying, but make sure to use ripe bananas. Ripe bananas incorporate better into the batter thanks to their softer texture and they are sweeter.
3. Toss the blueberries in flour to prevent sinking. The flour coating helps the fruit "stick" to the batter; thus, preventing sinking.

Frequently Asked Questions

How do you know when banana muffins are done baking?The tops will be golden brown and when a toothpick is inserted into the center of the muffin, it will come out clean.

What is the secret to making moist muffins?The secret to moist banana muffins is the combination of ripe bananas, buttermilk, and oil. It is also important that you do not over-mix the batter. Over-mixing results in tough muffins.

Can bananas be too ripe for banana bread?No, bananas cannot be too ripe for banana bread or muffins. However, ripe bananas can go moldy. Do not use moldy or spoiled bananas.

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