Banana and Blueberry Oat Muffins
These moist and hearty Banana and Blueberry Oat Muffins are made with ripe bananas, Greek yogurt, and a handful of wholesome pantry staples. Packed with juicy blueberries and topped with oats and demerara sugar for a satisfying crunch, they’re the perfect grab-and-go breakfast or snack. Lightly sweet, bakery-style, and freezer-friendly — a must-bake for busy mornings or lazy weekends.Quick Note Before You Dive In: This recipe card covers the basics, but if you want tips on using frozen blueberries, the best type of oats to use, and other helpful info - scroll back up! Everything you need for foolproof results is in the post
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:
Use lightly softened butter (it should leave an indent when your finger lightly pokes it). Do not use melted butter. For the most part, if butter becomes too liquid, it can’t trap air that is built into it during the creaming process, and without that trapped air, your muffins won’t rise properly.
I like to use an instant-read thermometer when I bake. Properly baked muffins should have an internal temperature between 200°F and 209°F. If you don’t have an instant-read thermometer, check for doneness by inserting a toothpick into the center of a muffin; if it comes out clean, and the tops spring back when lightly touched, they are ready.
Feel free to add in coconut or a few nuts for hearty blueberry walnut muffins. Or replace the yogurt with 1/3 cup buttermilk. Finally, try switching up the fruit and bake up a batch of banana blackberry oatmeal muffins by replacing the blueberries with 1 1/2 cups of fresh blackberries.
Nutrition
Serving: 88gCalories: 196kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 38mgSodium: 279mgPotassium: 130mgFiber: 2gSugar: 14gVitamin A: 237IUVitamin C: 2mgCalcium: 91mgIron: 1mg
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