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Banana Blueberry Oatmeal Muffins Recipe

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4.1 from 2 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

Deliciously moist and wholesome Banana Blueberry Oatmeal Muffins featuring ripe bananas, fresh blueberries, and a crunchy cinnamon streusel topping. Perfect for breakfast or a healthy snack, these muffins combine the heartiness of rolled oats with the sweet and tangy flavors of fruit in every bite.

Ingredients

Muffin Batter

  • 1 cup all purpose flour (plus 1 tbsp to coat the blueberries)
  • 1½ cups old fashioned rolled oats
  • ½ cup light brown sugar (packed)
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ cup buttermilk
  • 1 egg (room temperature)
  • ⅓ cup oil (canola, vegetable, coconut, or avocado)
  • 1 tsp pure vanilla extract
  • 1 cup mashed bananas (about 3 medium ripe bananas)
  • 1 cup fresh blueberries

Streusel Topping

  • ¼ cup old-fashioned rolled oats
  • 3 tbsp all-purpose flour
  • 3 tbsp light brown sugar (packed)
  • ½ tsp ground cinnamon
  • Pinch of salt
  • 2 tbsp unsalted butter (room temperature)

Instructions

  1. Preheat Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners and set aside to prepare for baking.
  2. Coat Blueberries: Toss the fresh blueberries with 1 tablespoon of all-purpose flour. This helps prevent the berries from sinking to the bottom of the muffins during baking.
  3. Mix Dry Ingredients: In a large bowl, combine the rolled oats, 1 cup flour, baking powder, baking soda, salt, ground cinnamon, and light brown sugar. Stir together until evenly mixed.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the egg, pure vanilla extract, and oil until smooth.
  5. Mix Batter: Add the wet mixture and buttermilk to the dry ingredients. Stir just until combined to avoid overmixing which can make muffins tough.
  6. Add Bananas and Blueberries: Gently fold in the mashed bananas and the floured blueberries until evenly distributed throughout the batter.
  7. Fill Muffin Cups: Divide the muffin batter evenly among the 12 paper-lined cups, filling each about three-quarters full to allow room for rising.
  8. Prepare Streusel Topping: In a small bowl, whisk together the oats, flour, brown sugar, cinnamon, and a pinch of salt. Work the softened butter into the mixture using your fingers or a fork until coarse crumbs form.
  9. Add Streusel: Sprinkle the streusel topping evenly over each muffin batter-filled cup for a crunchy, sweet finish.
  10. Bake Muffins: Place the muffin pan in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are fully baked.
  11. Cool and Serve: Remove muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.

Notes

  • Use ripe bananas for the best natural sweetness and moisture.
  • Coating blueberries with flour prevents them from sinking to the bottom of the muffins.
  • Do not overmix the batter to keep muffins tender.
  • The streusel topping adds a delightful crunch—feel free to adjust the sugar to taste.
  • Can substitute buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if needed.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/banana-blueberry-oatmeal-muffins-recipe/