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Moist, fluffy, and downright divine, these banana blueberry oatmeal muffins will be an instant household favorite. This recipe is easy to make, versatile, storable, and sure to please every family member — from toddlers to teens.
Muffins have always held an extra special place in my heart. Who doesn’t love such a rich, buttery, sweet treat first thing in the morning?!
These banana and blueberry muffins are a great addition to the breakfast table but there is no need to limit them there. It is easy to double the recipe to share with folks at the office or at a larger family get-together.
They make a great on-the-go snack or can be dressed up and eaten as a dessert. Try topping muffins with butter, jam, cream cheese, peanut butter, or even ice cream for added decadence. Be as creative and indulgent as your heart desires!
Here’s what I’m going to teach you in this post:
- All the ingredients you need to make this delightful banana blueberry muffin recipe
- Step-by-step instructions on mastering the art of making muffins
- Helpful tips on making your muffins exceptionally fluffy and moist
You’ll be amazed at the yumminess you can conjure up with these simple ingredients and easy-to-follow instructions. You can even let your toddler help! So roll up your sleeves and get ready to create some smiles.
How to Make Banana Blueberry Oat Muffins
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine oats and milk in a small bowl. Set mixture aside and allow to soak for 20 minutes.
STEP TWO: Preheat the oven to 375 degrees F and prepare a 12-count muffin pan with cupcake liners or nonstick cooking spray.
STEP THREE: In a small bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
STEP FOUR: In a separate large bowl thoroughly mix melted butter and sugars. Add vanilla extract, eggs, and mashed banana. Whisk until well combined.
STEP FIVE: Slowly pour the dry mixture into wet ingredients, stirring slightly. Add the oats and milk mixture by gently folding until there are no flour pockets.
STEP SIX: Sprinkle 2 tablespoons of flour onto blueberries and toss to coat before adding to the batter. Fold the berries in evenly.
STEP SEVEN: Fill muffin cups to the top with batter. If desired, top with coarse sugar.
STEP EIGHT: Bake for 18 to 23 minutes. Muffins are done when a toothpick inserted in the middle comes out clean. Allow to cool for 5 minutes before transferring to a wire rack.
Tips to Make Fluffy Banana and Blueberry Muffins
For the fluffiest, moistest, most dynamite muffins ever, be sure to adhere to a few expert tips.
- Ensure your oven temperature is correct and correctly calibrated.
- Make sure the eggs, butter, and milk are at room temperature. This will create a smooth batter that traps air and allows for expansion during baking.
- Fill muffin tins up to the top. Place filled muffin tins in the oven right away so the batter doesn’t settle too much.
How to Store Leftover Banana Blueberry Oatmeal Muffins
Allow your banana blueberry oatmeal muffins to cool to room temperature. Store in an airtight container for 2 days on the countertop or 2 to 3 days in the refrigerator.
Can You Freeze Banana Blueberry Muffins?
These banana blueberry oatmeal muffins can be frozen for up to 4 months in a freezer bag or airtight container. Separate muffins with parchment paper to avoid sticking. Once ready to eat, defrost in the fridge overnight. Muffins may be enjoyed chilled or reheated slightly in the oven or microwave.
What Kind of Oats Work Best for These Easy Muffins?
One of the best things about these banana blueberry muffins is their simplicity. Most of the ingredients are in your kitchen pantry right now!
The recipe calls for old-fashioned rolled oats, but quick-cooking oats can be used instead as long as they are still soaked in the milk.
Be sure to avoid steel-cut oats for this recipe as they are heartier, chewier and would drastically affect the texture of the muffins.
Can You Use Frozen Blueberries Instead?
Absolutely! Frozen blueberries can be used in place of fresh blueberries in this recipe. However, there are a few things to know:
- Do not defrost berries first as they will release too much liquid.
- Be sure to toss frozen blueberries in flour before adding them to the batter. This prevents them from bleeding color into the batter.
- Additionally, the temperature of the frozen fruit can drastically lower the temperature of the batter. Adjust baking time to allow for this — usually about 5 minutes or so.
Can You Use Frozen Bananas?
Yes! This banana blueberry muffin recipe is a perfect occasion to use up your frozen, overripe bananas. Simply thaw bananas on the countertop in a bowl until soft and workable.
Baking is meant to be a source of joy so always remember to have fun. Happy baking, my friends!
Soaking the oats will give the muffins are much better texture. While you can make these blueberry banana muffins without soaking the oats, I find them much tastier after the oats have been soaked.
More Easy Breakfast and Dessert Recipes You’ll Love:
- Strawberry Shortcake Crumble
- Air Fryer Cinnamon Rolls
- 3 Ingredient Banana Pudding
- Zucchini Bread with Applesauce
- Cool Whip Fruit Dip
- Hershey Kiss Cookies
- 4 Ingredient Banana Bread
- Crispy French Toast Sticks
- 5 Ingredient No Bake Cheesecake
- 1 cup milk, room temperature
- 1 cup old-fashioned rolled oats
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled slightly
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs, room temperature
- ⅔ cup mashed ripe bananas
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups blueberries, fresh or frozen
- In a small mixing bowl or measuring cup, combine the milk and oats and set aside to soak for 20 minutes.
- Preheat the oven to 375 degrees F. Spray a standard 12-count muffin pan with nonstick spray or use cupcake liners.
- Whisk the flour, baking powder, baking soda, and salt together in a small bowl; set aside.
- In a large mixing bowl, whisk together the melted butter and sugars until well combined. Add the eggs, mashed banana, and vanilla extract, whisking until combined.
- Pour the dry ingredients into the wet ingredients, stir a few times, then add the milk-oat mixture and fold until no flour pockets remain.
- Toss the blueberries in 2 tablespoons of flour, then add them to the batter, folding evenly.
- Divide the batter between the muffin cups, and fill them all the way to the top. Sprinkle with coarse sugar, if desired, then bake for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Amount Per Serving: Calories: 188Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 154mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 4g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.