Banana Blueberry Oatmeal Muffins are a delicious and nutritious breakfast treat! These bakery-style muffins are light and fluffy on the inside, bursting with juicy blueberries and banana flavor, and crispy on the outside. Perfect for breakfast or a snack, these easy and quick oatmeal muffins are tasty enough for kids of all ages.
I love these banana blueberry oat muffins because they are a one-bowl recipe that uses up overripe bananas and yogurt which make them super moist. You can make these regular muffin size or jumbo size, and they are great to make ahead because they freeze really well. Just pop a frozen muffin in the microwave for a few seconds, and you have a fast and yummy snack or breakfast on the go.
Why You'll Love This Recipe
Moist and textured. These blueberry oat muffins are made with mashed bananas, yogurt or sour cream, and oil which makes them super moist. The fresh blueberries add extra moisture insurance to keep your muffins from drying out. The combination of ground oats with the flour add a wonderful texture and flavor to the muffins, as well.
Breakfast flavors. Some days I don't know if I want a banana or oatmeal for breakfast, and with this recipe, I don't have to choose! The oats add a little more substance than a traditional muffin has and the bananas and blueberries combine to make a fruity, tasty muffin.
One bowl. It's hard to top a one-bowl recipe, especially if you're making these muffins for breakfast or a quick snack. Simple ingredients, no special equipment, and very little cleanup! That's what I'm looking for in a great muffin recipe, and I know you'll enjoy it too.
- Rolled oats. Also known as old fashioned oats, some get blended up and mixed into the flour, and the remaining goes on top of the muffins.
- Bananas. Ultra-ripe bananas should be used, they need to have brown on them or even completely brown bananas are great. These are the sweetest.
- Blueberries. Fresh or frozen blueberries can be used. Frozen blueberries do not need to be thawed first.
- Butter. Unsalted butter is used for flavor in this recipe.
- Vegetable oil. This adds extra moisture to the muffins. Any neutral oil (like canola oil or sunflower oil) can be used.
- Sour cream. Room-temperature sour cream, greek yogurt, or buttermilk can be used. Full-fat versions are best.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Swap out blueberries for blackberries or cranberries for a twist on the original.
- Use quick cooking or rolled oats depending on what you have in your pantry.
- Substitute ¼ cup unsweetened applesauce for the egg.
- Use fresh or frozen blueberries. If using frozen, no need to thaw the berries. Toss them straight from the freezer with the flour.
How to Make This Recipe
One: Mash the bananas, keeping some chunks, and set aside.
Two: Pulverize ½ cup of the oats until a fine powder forms. Leave the remaining ¼ cup whole.
Three: Whisk together the pulverized oats with the dry ingredients and set aside.
Four: Whisk together the butter, sugar, egg, vanilla, sour cream, and oil until completely combined.
Five: Mix in the mashed bananas until evenly distributed.
Six: Fold in the whisked dry ingredients until just combined.
Seven: Add 1 tablespoon of batter to the bottom of each cup and tap and shake to cover.
Eight: Toss the blueberries with flour to coat them completely.
Nine: Add the blueberries and flour to the remaining muffin batter and fold to combine.
Ten: Fill the muffin tins to the tops with batter, then add a few extra blueberries and the remaining oats. Bake until done, then cool.
- Toss the blueberries in flour so they don't sink to the bottom of the muffins.
- Leave some chunks when mashing the bananas for added texture.
- Don't over-mix the batter which can lead to a tough muffin. It's ok to have some chunks which will dissolve while baking.
- Rest the batter for 15 minutes before baking to help the muffins get a tall top.
- For tall muffin tops, bake the muffins in alternating cups. This method will require 2 muffin pans.
- Use very ripe, spotted or completely brown bananas for the best flavor and moisture in your muffins.
Toss the blueberries in flour before adding them to the batter. Also, add a bit of plain batter (without blueberries) to the bottom of the muffin cups before adding the blueberry batter on top.
Creating a mixture of sugar and fats is very important to make a moist muffin. Additionally, the banana in this recipe helps to keep the muffins extremely moist.
Having the correct amount of leaving agent(s) such as baking soda and baking powder, briefly resting the batter before baking, and using the high to low heat method will all help to produce high muffin tops.
Store the oatmeal muffins in a lightly covered container for 3-4 days. Because these muffins are so moist, you actually want to allow a bit of airflow to them so they don't get mushy.
To freeze, add the baked muffins to a sealed container or zip-top bag and freeze for two months. Allow the muffins to thaw completely, uncovered at room temperature. Alternatively, pop a frozen muffin into the microwave for 20-30 seconds to thaw.
Banana Blueberry Oatmeal Muffins
- 12 hole muffin tin
- Cupcake liners optional
- Large mixing bowl
- Rubber spatula
- ¾ cup rolled oats
- 3-4 medium bananas deeply spotted or even black, mashed
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 6 tablespoons unsalted butter melted and cooled
- ¼ cup vegetable oil
- 1 teaspoon vanilla paste or extract
- 1 large egg room temperature
- ¼ cup sour cream room temperature
- 1 cup blueberries fresh or frozen
- 2 tablespoons all-purpose flour to toss with the blueberries
- Preheat the oven to 425℉ and line a 12-hole normal muffin tin with cupcake liners.
- Pulverize ½ cup of the oats until a fine powder forms. Save the remaining ¼ cup whole toasted oats for the tops.¾ cup rolled oats
- Peel and mash the ripe bananas with a fork, keeping a good amount of chunks.3-4 medium bananas
- Mix together the dry ingredients (including the ½ cup pulverized oats) with a whisk until combined.1 cup all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons baking powder, ¼ teaspoon kosher salt, ½ teaspoon ground cinnamon
- In a separate large bowl, whisk together the sugars, butter, vegetable oil, vanilla, egg, and sour cream until combined. Gently fold in the bananas with a rubber spatula.½ cup granulated sugar, ¼ cup light brown sugar, 6 tablespoons unsalted butter, ¼ cup vegetable oil, 1 teaspoon vanilla paste or extract, 1 large egg, ¼ cup sour cream
- Add in the dry ingredients and gently fold it into the wet ingredients with a rubber spatula until it is just combined.
- Add 1 tablespoon of batter to each liner and tap the pan to coat the bottoms. This helps prevent the blueberries from sinking to the bottom.
- Toss the blueberries in four, then fold the entire mixture carefully into the batter until just combined.1 cup blueberries, 2 tablespoons all-purpose flour
- Distribute the blueberry batter evenly between the liners, filling them the whole way to the top, then sprinkle the remaining oats overtop.
- Bake at 425℉ for 5 minutes, then reduce the temperature to 400℉.
- Bake for an additional 13-16 minutes. For either, you want a toothpick inserted in the center to come out clean with no wet batter.