These Banana Blueberry Oatmeal Muffins are the ultimate flavor bomb. They’re moist, tender, bursting with juicy fresh blueberries, and topped with a buttery oat streusel. Easy to make with simple ingredients, these bakery style muffins come together in less than 30 minutes and make the perfect breakfast, snack, or indulgent dessert.
Is there a better way to start your day than a delicious, freshly baked banana blueberry muffin? I think not. These muffins have it all: They come together in less than 30 minutes, can be made without using your stand mixer, and are great for a quick breakfast on busy mornings.
Not only are they filled with a mouthwatering blend of banana and blueberry flavor, they are the perfect ratio of soft and fluffy on the inside and rich and buttery on top thanks to the decadent oat streusel. These muffins are sure to impress at your next weekend brunch, family breakfast, or any special occasion!!
This blueberry muffin recipe has quickly become one of the best ways I like to start my morning!! And if blueberries aren’t your jam, try my Easy Oreo Muffins!!
Why You’ll Love This Recipe
- Easy to prepare – This recipe is super simple to make using staple baking ingredients you probably already have in your pantry or refrigerator.
- Best banana blueberry flavor – They are incredibly flavorful, loaded with rich banana flavor and bursting with fresh, juicy blueberries.
- Moist and tender – These bakery quality muffins bake up tall and stay moist for days thanks to the addition of buttermilk.
- Make ahead – This recipe can easily be made the night before and enjoyed the next day. In fact they taste even better the next day because the flavors have had more time to meld together.
For the full ingredient list and quantities, check out the recipe card below. Here a few notes on the ingredients used to make these delicious banana blueberry oatmeal muffins:
- Mashed bananas – For the best banana flavor, use overripe bananas. Overripe bananas will have plenty of brown spots and will be naturally sweeter. They are also easier to mash and incorporate into the batter. You will need 3 large bananas equivalent to one cup.
- Fresh blueberries – Fresh blueberries add the perfect flavor combination of tart and sweet. If you do not have fresh blueberries, you can use frozen. Just make sure to not to thaw them before adding them into the batter.
- Old fashioned rolled oats – This recipe uses a combination of all purpose flour and oats. Quick cooking or steel cut oats will not work in this recipe and will change the texture. No need to go to the store for oat flour. Simply blend the rolled oats in the food processor until they reach a flour like consistency.
- Baking soda and Baking powder – Helps give these muffins the perfect rise.
- Unsalted butter – Melted butter is used instead of oil. Butter provides the best flavor.
- Brown sugar – Brown sugar adds not only sweetness but moisture.
- Buttermilk – Buttermilk not only adds a tangy flavor, it also keeps these muffins moist.
- Cinnamon and Ginger – Cinnamon and ginger add a subtle hint of warmth that combines perfectly with the blueberries and bananas.
Top tip: Over ripe bananas are needed for the guaranteed rich banana flavor. The best way to ripen bananas is to let them sit in a warm spot on the counter. If you are in pinch and need your bananas to ripen quickly, check out Country Living!! They have a great post on how to quickly ripen bananas!!
Substitutions and Variations
Don’t have all the ingredients on hand to make these banana blueberry muffins? Or do you want to make them your own? No problem!! Here are some substitutions and variations to consider:
- If you don’t have buttermilk on hand, you can make your own by adding 1 1/2 teaspoon of vinegar or lemon juice to 1/2 cup of milk. You can also use an equal cup of yogurt or try sour cream. If using sour cream, you will need 1/4 cup of sour cream mixed with with 1/4 cup of water or milk.
- For go the streusel and top the filled muffins cups with turbinado sugar and extra blueberries before baking.
- Take these muffins up a notch and make them even more indulgent by drizzling a glaze once they are cooled.
- Toast up some chopped nuts such as walnuts or pecans and mix them in prior to baking.
- If you want a different take on the blueberry muffin, try these delicious Crumb Topped Mini Blueberry Muffins!!
This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below!!
Step by Step Instructions
This simple recipe comes together in no time!! Here is how to make and bake these easy banana blueberry muffins:
Step 1: To make the oat streusel, in a small bowl, combine rolled oats, flour, sugars, spices, and salt.
Step 2: Melt the butter and pour over the flour-oat mixture. With a fork, mix the oat streusel until combined. Refrigerate streusel until ready for use.
Step 3: In a large bowl, whisk together the all purpose flour, 2 cups of the processed rolled oats, light brown sugar, baking soda, baking powder, spices, and salt to combine. Add blueberries and gently toss to coat in the flour mixture.
Step 4: In a medium bowl, whisk together the melted butter, eggs, buttermilk, vanilla extract, and mashed bananas until combined.
Step 5: Pour the wet ingredients into the dry ingredients and gently fold using a rubber spatula. Cover bowl with plastic wrap and allow batter to sit for 30 minutes at room temperature.
Step 6: After 30 minutes, preheat the oven to 350F and line a cupcake or muffin pan with 12 paper liners. Over fill each liner with the muffin batter.
Step 7: Top with oat streusel.
Step 8: Bake at 350F for 20 to 22 minutes, until a toothpick inserted into the center comes out clean.
Expert Baking Tips
- Properly measure your flour. I recommend using a food scale to ensure you have an accurate measurement of ingredients, especially for the flour. If do not have a food scale, spoon your flour into a measuring cup and level it off with the back of a butterknife or a flat edge. Avoid scooping directly into the flour container. Doing so will compact the flour in the cup and you will inadvertently add more flour to your recipe than needed.
- Use room temperature ingredients. Room temperature ingredients lead to a smooth batter, ensures your batter mixes evenly, and traps air allowing the muffins to rise. Room temperature batter also allows the heat of the oven to evenly bake the muffins.
- Don’t overmix the batter. Muffins are essentially a quickbread and rely on leavening agents to rise. Unlike cake or cupcakes which rely on the creaming method to rise. When utilizing the quickbread method, as soon as the wet and dry ingredients are combined stop mixing. This decreases the chance of overworking the gluten in the batter which in turn will create a light and fluffy muffin. Furthermore, the leavening agents react once the wet ingredients are added to the dry. Taking care when mixing the batter will ensure you do not disrupt this reaction. Mix just until combined or you will run the risk of deflating the batter.
- Overfill your liners. Filling the muffin liners higher than the top of the muffin cup will give you tall, bakery style muffins!!
- Rest your batter. Finally, you may be temped to bake these right away but resting the batter gives the leaveners more time to activate in the liquid. This allows the batter to lift before going into the oven.
Fresh, organic blueberries are best for this recipe. Thoroughly wash your blueberries and allow them to dry on a paper towel. This ensures your blueberries are dry and do not add extra liquid to the batter. If using frozen blueberries, add them straight to the batter and do not thaw. Thawing causes the juices to bleed more into the muffin, coloring them purple. Due to the extra moisture from frozen blueberries, the muffins will have bake for a longer time. About an extra five minutes. They also may not rise as tall.
To keep blueberries from sinking, toss them into your flour mixture once they are dry. The flour will coat the blueberries and prevent them from sinking to the bottom as the muffins bake.
I haven’t tested this recipe with gluten free flour but if you want to make these muffins gluten free, I suggest replacing the all purpose flour with a good quality gluten free flour cup for cup.
The addition of buttermilk, over ripe bananas, and brown sugar help these muffins achieve their moist, super fluffy texture.
Along with the leavening agents, resting the batter for 30 minutes at room temperature before baking allows the batter to lift before going into the oven. Gently scoop the batter into the muffin cups so you do not deflate the batter. Be sure to fill the muffin liners to the brim with batter and place the pan in the oven as soon as possible to ensure the batter does not deflate.
After the banana blueberry oatmeal muffins have cooled, store them in an air tight container at room temperature for 2 days. However, they should last for up to 5 days if kept in the refrigerator. To reheat, place them in the microwave and heat for 10 seconds.
After the muffins have cooled, simply wrap them in plastic wrap and store them in a freezer safe container for up to 1 month. To defrost, thaw at room temperature for 1 to 2 hours. After defrosting, reheat in the microwave for about 10 seconds.
More Quickbread Recipes
It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don’t forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.
Easy Banana Blueberry Oatmeal Muffins
- 1 cup (125 g) All-purpose flour
- 1/4 cup (20 g) Old-fashioned oats
- 1/8 teaspoon Salt
- 1/2 cup (110 g) Light brown sugar packed
- 3 tablespoons (36 g) Granulated sugar
- 1/4 teaspoon Ground ginger
- 1/4 teaspoon Ground cinnamon
- 1/2 cup (113 g) Unsalted Butter melted
Banana Blueberry Oatmeal Muffins
- 3/4 cup (94 g) All-purpose flour
- 2 cups (180 g) Old-fashioned oats
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground ginger
- 1/3 cup (76 g) Unsalted butter melted and cooled
- 2 large Eggs room temperature
- 2/3 cup (147 g) Light brown sugar packed
- 1/2 cup (120 g) Buttermilk room temperature
- 1 cup (227 g) Bananas 3 medium bananas mashed
- 1 1/2 cup Fresh blueberries
- 2 teaspoons Pure vanilla extract
- In a small bowl, mix the flour, 1/4 cup rolled oats, sugars, spices, and salt.1 cup (125 g) All-purpose flour, 1/4 cup (20 g) Old-fashioned oats, 1/8 teaspoon Salt, 1/2 cup (110 g) Light brown sugar, 3 tablespoons (36 g) Granulated sugar, 1/4 teaspoon Ground ginger, 1/4 teaspoon Ground cinnamon, 1/2 cup (113 g) Unsalted Butter
- Melt the butter and pour over the flour-oat mixture. Use a fork to mix until combined. Place bowl in the refrigerator while you prepare the muffin batter.
Banana Blueberry Oatmeal Muffins
- Process 2 cups of rolled oats in a food processor until it reaches a flour like consistency.
- In a large bowl, whisk together 2 cups of the processed rolled oats, flour, light brown sugar, baking powder, baking soda, salt, and spices. Carefully add in blueberries and mix to coat. Set aside.3/4 cup (94 g) All-purpose flour, 2 cups (180 g) Old-fashioned oats, 2 teaspoons Baking powder, 1/2 teaspoon Baking soda, 1/2 teaspoon Salt, 1/2 teaspoon Ground cinnamon, 1/4 teaspoon Ground ginger, 2/3 cup (147 g) Light brown sugar, 1 1/2 cup Fresh blueberries
- In a medium size bowl, whisk together melted butter, buttermilk, mashed banana, eggs, and vanilla extract. Mix until smooth.1/3 cup (76 g) Unsalted butter, 2 large Eggs, 1/2 cup (120 g) Buttermilk, 1 cup (227 g) Bananas, 2 teaspoons Pure vanilla extract
- Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until combined and you can no longer see the flour streaks. Be careful not to overmix.
- Cover the bowl with plastic wrap and allow the batter to rest for 30 minutes at room temperature.
- After 30 minutes, preheat the oven to 350F and line a muffin or cupcake pan with 12 paper liners.
- Using an ice cream scoop, carefully scoop the fluffy muffin batter into the paper liners, taking extra care not to deflate the batter. Overfill each liner to the top.
- Remove streusel from refrigerator. Using your hands, break apart any large clumps of streusel and sprinkle large heaps on top of the muffin batter.
- Bake muffins for 20 to 22 minutes, until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Remove the muffins and let them cool in the pan on a cooling rack for 10 minutes. Then, carefully transfer each muffin to a cooling rack.
- Let muffins cool for an additional 10 minutes before enjoying. The are best served warm!!