Banana Blueberry Oatmeal Muffins
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.
Servings: 12 muffins
Calories: 254kcal
Equipment
- 12 hole muffin tin
- Cupcake liners optional
- Large mixing bowl
- Whisk
- Rubber spatula
Ingredients
- 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
Instructions
- 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.
Video
Notes
If using frozen blueberries, they can be used directly from frozen with no need to thaw.
For six jumbo muffins, bake for 5 minutes at 425℉ and an additional 15-18 minutes at 400.℉
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.
Nutrition
Calories: 254kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 203mg | Potassium: 167mg | Fiber: 2g | Sugar: 18g | Vitamin A: 254IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
