Banana and Blueberry Oat Muffins
Do you love an ugly muffin as much as I do? Strange as it may sound, the warbly texture of these banana and blueberry oat muffins, combined with the demerara sugar topping, feels like rustic comfort food. In fact, their ‘perfectly imperfect’ shape gives them character and makes them that much more scrumptious. These oat banana blueberry muffins aren’t trying to be anything they’re not – just hearty and downright delicious!
Why You’ll Love These Banana Blueberry Muffins
- Made with Greek yogurt, to keep this banana blueberry oatmeal muffins recipe extra tender.
- Packed with Rolled Oats for both texture and fiber.
- Naturally sweetened with very ripe bananas, thus reducing the need for extra sugar
- These banana oat blueberry muffins are bursting with fresh blueberries
- Finished with a crunchy oat and demerara sugar topping
- Great for freezing, school lunches or a breakfast grab and go
Table of contents
- Why You’ll Love These Banana Blueberry Muffins
- Blueberry Banana Goodness in Every Bite
- Ingredients
- Ingredients to Make Banana Blueberry Oat Muffins
- Step-by-Step Instructions
- 🫐 Did You Know This About Blueberries?
- Tips for Bakery-Style Blueberry Banana Muffins
- 🍌 Banana Ripening Tips
- Banana and Blueberry Oat Muffins: FAQ’s
Blueberry Banana Goodness in Every Bite
These muffins are loaded with juicy blueberries that burst in your mouth with every bite, while the interior is incredibly moist thanks to the overripe bananas, which also add a natural sweetness. The softness of these muffins is complemented by the little crunchy bits of demerara sugar on top, providing not only great taste but interesting textures. Plus, they’re made with pantry staples — no fancy ingredients required.
Ingredients
Ingredients to Make Banana Blueberry Oat Muffins
Bananas: The riper, the better, for their natural sweetness and moisture.
Old-Fashioned Oats: Also known as rolled oats, to provide texture.
Blueberries: Fresh, seasonal blueberries will give you the best taste.
Brown Sugar: Adds a caramel-like depth and helps keep the crumb moist.
Butter: Unsalted, so that you can control the amount of salt.
Greek Yogurt: It adds to the tender crumb of the muffin, balancing its tartness with the sweetness of the sugars.
Eggs + Vanilla Extract: For structure and flavor.
Flour + Baking Powder/Baking Soda/Salt
Cinnamon: Enhances flavor.
Demerara Sugar: Optional, but it is a pretty topping and provides a nice crunchy bite.
Refer to the printable recipe card below for ingredient quantities and detailed instructions on making oatmeal banana blueberry muffins.
Step-by-Step Instructions
1. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon and salt.
2. Cream together the butter and brown sugar, and then add the eggs and vanilla extract.
3. Stir in the oats and Greek yogurt. The mixture will be thick.
4. Fold in the mashed bananas until just combined.
5. Add the dry ingredients to the banana mixture and stir gently until just incorporated.
6. Fold in the blueberries and divide the batter equally amongst the liners.
7. Top with the reserved oats, a sprinkle of demerara sugar, and a few extra blueberries before baking.
8. Allow the banana blueberry oatmeal muffins to cool in the pan for 10 minutes before removing.
🫐 Did You Know This About Blueberries?
Blueberries (also known as a ‘superfood’) may help protect us from a variety of diseases. Add them to your blueberry banana oatmeal muffins and you’re not only getting flavor but also a nutritional boost! They are low in calories but rich in nutrients. They have one of the highest antioxidant levels of most fruits and vegetables. A 6-ounce (170g) container of blueberries contains: 92 kcal, 16% (DV) fiber, 18% (DV) Vitamin C, 27% (DV) Vitamin K.
Tips for Bakery-Style Blueberry Banana Muffins
- Don’t crush the blueberries: Use a soft silicone spatula and gently fold the blueberries into the batter so you don’t crush them and turn your batter purple.
- Let the batter rest before baking: Let the oats absorb the moisture in the batter. This makes the oats soften nicely creating a moist muffin with a tender crumb in your banana oatmeal blueberry muffins.
- Make sure your bananas are overripe: A nicely ripened banana creates better depth of flavor and natural sweetness. As a reference, this is how ripe my bananas were. They look inedible and *almost* scary, but trust me, they make a better-tasting banana blueberry muffin every time.
🍌 Banana Ripening Tips
Bananas not quite ripe? Don’t worry — check out my post on how to ripen a banana in 15 minutes.
Looking for more banana know-how? Here is a guide on storage hacks, troubleshooting bananas that just won’t ripen and everything else you need to know to bake your best!
Banana and Blueberry Oat Muffins: FAQ’s
Yes, you can add frozen (not thawed) blueberries as a substitute for fresh ones. Be aware that they may leak juice into the batter, causing it to discolor. Look for wild blueberries as their smaller size contains less liquid than regular frozen blueberries.
Banana blueberry muffins with yogurt yield a tender crumb and slightly tangy taste. While Greek yogurt is a healthier option, sour cream is perfectly fine to use and will give you the same moist texture. Substitute it with an equal amount.
Place any extra muffins in an air-tight container and keep them in the refrigerator for up to 4 days. I recommend warming them before eating, that way they feel freshly baked.
These muffins also freeze very well! Wrap each one in plastic wrap and place them in a zippered freezer bag for up to 3 months. When you are ready to enjoy one, let it thaw on the counter or speed up the process by placing it in the oven at 200°F until the center is no longer frozen. They are so delicious warmed, with a slather of butter.
Banana and Blueberry Oat Muffins
Ingredients
- 1 ½ cups (180g) all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter softened
- ½ teaspoon salt
- ¾ cup (160g) brown sugar packed
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 cup (113g) old-fashioned oats divided
- ½ cup (114g) Greek yogurt
- 1 cup (280g) very ripe mashed bananas (about 3 medium bananas)
- 6 ounces (170g) fresh blueberries divided
- Demerara sugar optional topping
Equipment
- 2, 12-capacity muffin pan this recipe will make 17 muffins, you can bake them in two batches if you only have 1 muffin pan.
Instructions
- Preheat the oven to 425°F and place 18 muffin liners into two, 12-capacity muffin pan. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
- Using a hand mixer, beat together the butter and brown sugar in a large mixing bowl until light and fluffy.
- Add the eggs and vanilla extract and continue beating until combined.
- Set aside 2 tablespoons of the oats for the topping and stir in the remaining oats and Greek yogurt into the mixture (it will appear thick).
- Add the mashed bananas and stir until combined.
- Fold the dry ingredients into the banana mixture until just combined. Make sure not to over-mix!
- Gently fold ¾ cup of the blueberries into the batter using a soft silicone spatula, making sure not to crush them in the process; otherwise, the batter will turn purple.
- Let the batter rest for 10 minutes to help hydrate the oats.
- Using a cookie scoop, divide the batter equally among the 17 muffin liners.
- Sprinkle with demerara sugar, if desired, and top with the remaining blueberries and oats.
- Bake for 5 minutes, then reduce the temperature to 350°F and continue baking for 12-15 minutes, or until a toothpick inserted into the muffin comes out clean.
- Remove the muffin pan from the oven and place it on a wire rack to allow the muffins to cool for 10 minutes before removing them from the pan.
Notes
Nutrition
I hope you enjoy these muffins as much as my family did…..they were gobbled up quickly! Luckily, I had extra ripe bananas and made another batch the next day.