Banana Blueberry Oatmeal Muffins are a simple way to make homemade muffins loaded with blueberry flavor. Ripe bananas and fresh blueberries are the stars of the show!
I’m a huge fan of fluffy and moist muffins. There’s nothing quite like the taste or texture. I also love having recipes on hand that help me not waste food. You know what I mean, right?
You might have some bananas sitting on the counter, turning brown, just staring at you and starting to irk you. This is what always happens to me.
And this is why I have this banana muffin recipe on hand. It’s the perfect way to use those quick-ripening bananas in a way that will have everyone in the house craving more.
Pair that with ripe fresh blueberries, and these really do almost taste more like a dessert than breakfast. They’re sweet, without being over-the-top sweet, and are so good.
Be sure to check out my Triple Chocolate Muffins and Vanilla Muffin Recipe for more of my favorite muffin recipes.
All-purpose flour – The main ingredient to make the muffin batter.
Rolled oats – Adds texture and cook perfectly with the flour for a dense texture.
Light brown sugar – For a little bit of sweetness.
Baking soda – Helps to add fluffiness.
Sour cream – Keeps the muffins moist while they bake.
Mashed banana – One of the best ways to get natural sweetness.
Milk – Great for adding calcium and balancing out the dry ingredients.
Vegetable oil – Needing to help thin out the batter.
Egg – The primary binding agent for all the muffin ingredients.
Vanilla extract – For flavor.
Blueberries – Fresh blueberries or frozen blueberries will work.
How to make Banana Blueberry Oatmeal Muffins
Step One: Preheat the oven to 400 degrees. Line a muffin pan with muffin liners and then spray with cooking spray.
Step Two: Mix the oats, flour, sugar, and baking soda in a large bowl.
Step Three: Stir in the mashed banana, sour cream, milk, oil, vanilla, and egg.
Blend until it’s a batter, and then fold in the blueberries.
Step Four: Fill the muffin cups with the muffin batter ¾ of the way full.
Step Five: Put the muffin tins in the oven and bake for 20-22 minutes.
Step Six: Cool in the pan for 10 minutes, and then move to a wire rack to cool.
Use different berries – While blueberry banana muffins are so good, you can easily make this muffin recipe with strawberries, raspberries, or any type of berries that you want.
Add a topping – The best way to change up a snack is to add something on top! Melt some white chocolate chips and drizzle over these banana blueberry oat muffins, or drizzle with honey or maple syrup when serving.
Coconut oil – If you prefer you can use melted coconut oil in place of vegetable oil.
Cinnamon – If you love cinnamon in your muffins go ahead and add some. Ginger and nutmeg are other nice choices.
How do you add moisture to muffins?
If you think that your muffins are going to be dry, you can always add some Greek yogurt to the wet ingredients mixture to help add moisture. (just a little bit goes a long way!)
You can also add butter on top and warm up the muffins so that the butter sinks into them.
If you are worried that your muffins are dried out, you can always warm them up for a few seconds in the microwave. This tends to heat the muffins from the inside out, making them nice and soft, and fluffy.
Are blueberry muffins unhealthy?
What I love about these blueberry banana oatmeal muffins is that they have a lot of health benefits to them. They have two fruits, they don’t have a ton of refined sugars, and they have minimal ingredients.
I tend to think that this is a healthier recipe because of the lack of sugar added and the added fruit and oats.
The difference between these muffins and other muffin recipes is that it isn’t loaded down with a ton of excess sugar. The recipe relies more on the natural sugars from the fruits.
How do I store leftover muffins?
The key to keeping these banana blueberry muffins soft and delicious is making sure that you are storing them correctly. Let them cool to room temperature, and then add them to an airtight container. Keep them stored in the fridge for up to 3 days.
You can reheat and warm them slightly by adding them to the microwave for a short amount of time. This will also make them softer if they have hardened some.
To freeze leftover muffins, place them in a freezer bag and store them in the freezer. They will be good for several months. To thaw, move them to the fridge.
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- 1 ¾ cups all-purpose flour
- ¾ cup rolled oats
- ½ cup light brown sugar
- 1 teaspoon baking soda
- 1 cup sour cream
- ½ cup mashed banana
- ½ cup milk
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup blueberries
- Preheat the oven to 400 degrees. Line 18 muffin cups with paper muffin liners and spray with cooking spray.
- Combine flour, oats, sugar, and baking soda in a large bowl.
- Stir the sour cream, banana, milk, oil, egg, and vanilla until the batter is just blended. Fold in the blueberries.
- Fill prepared muffin cups ¾ full.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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