Quick Description
These Blueberry Banana Oat Muffins are soft, hearty, and naturally sweet with ripe banana and juicy blueberries. Rolled oats add a wholesome texture while brown sugar brings a warm caramel flavor. They are perfect for breakfast, snack time, or meal prep and stay moist for days.
Servings & Timing
Servings: 12 muffins
Prep Time: 10 minutes
Bake Time: 20–25 minutes
Total Time: 35 minutes
Ingredients
- 1½ cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- 1 cup fresh blueberries
- Optional: ¼ cup chopped nuts or extra oats for topping
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat oven to 375°F (190°C).
Line a 12-cup muffin pan with paper liners or lightly grease it.
Step 2: Mix Dry Ingredients
In a large bowl combine:
- Flour
- Rolled oats
- Baking powder
- Baking soda
- Salt
Whisk together until evenly mixed.
Step 3: Prepare Wet Ingredients
In another bowl whisk together:
- Melted butter
- Brown sugar
- Eggs
- Vanilla extract
- Mashed banana
Mix until smooth and creamy.
Step 4: Combine Batter
Pour the wet ingredients into the bowl with the dry ingredients.
Gently mix until just combined.
Do not overmix or the muffins may become dense.
Step 5: Fold in Blueberries
Carefully fold the blueberries into the batter using a spatula.
Step 6: Fill Muffin Cups
Divide batter evenly between the 12 muffin cups, filling each about ¾ full.
Sprinkle chopped nuts or extra oats on top if desired.
Step 7: Bake
Bake for 20–25 minutes or until:
- The tops are golden
- A toothpick inserted in the center comes out clean
Step 8: Cool
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions
- Serve warm with a little butter or honey
- Enjoy with coffee or tea for breakfast
- Pair with yogurt for a balanced snack
Storage
Room Temperature: 2 days in an airtight container
Refrigerator: Up to 5 days
Freezer: Up to 2 months (wrap individually)
Tips & Variations
- Use whole wheat flour for a healthier version
- Add chocolate chips for extra sweetness
- Substitute Greek yogurt for half the butter for a lighter muffin
- Frozen blueberries can be used; add them frozen to prevent color bleeding.
