Easy Banana Blueberry Oatmeal Muffins
These banana blueberry oatmeal muffins taste just like banana bread but with a fresh burst of blueberries in every bite!! The are moist, super flavorful, easy to make, and topped with the most decadent oat streusel.
Ingredients
Oat Streusel
- 1 cup (125 g) All-purpose flour
- ¼ cup (20 g) Old-fashioned oats
- ⅛ teaspoon Salt
- ½ cup (110 g) Light brown sugar packed
- 3 tablespoons (36 g) Granulated sugar
- ¼ teaspoon Ground ginger
- ¼ teaspoon Ground cinnamon
- ½ cup (113 g) Unsalted Butter melted
Banana Blueberry Oatmeal Muffins
- ¾ cup (94 g) All-purpose flour
- 2 cups (180 g) Old-fashioned oats
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Ground ginger
- ⅓ cup (76 g) Unsalted butter melted and cooled
- 2 large Eggs room temperature
- ⅔ cup (147 g) Light brown sugar packed
- ½ cup (120 g) Buttermilk room temperature
- 1 cup (227 g) Bananas 3 medium bananas mashed
- 1 ½ cup Fresh blueberries
- 2 teaspoons Pure vanilla extract
Instructions
Oat Streusel
- In a small bowl, mix the flour, ¼ cup rolled oats, sugars, spices, and salt.1 cup (125 g) All-purpose flour, ¼ cup (20 g) Old-fashioned oats, ⅛ teaspoon Salt, ½ cup (110 g) Light brown sugar, 3 tablespoons (36 g) Granulated sugar, ¼ teaspoon Ground ginger, ¼ teaspoon Ground cinnamon, ½ 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.¾ cup (94 g) All-purpose flour, 2 cups (180 g) Old-fashioned oats, 2 teaspoons Baking powder, ½ teaspoon Baking soda, ½ teaspoon Salt, ½ teaspoon Ground cinnamon, ¼ teaspoon Ground ginger, ⅔ cup (147 g) Light brown sugar, 1 ½ cup Fresh blueberries
- In a medium size bowl, whisk together melted butter, buttermilk, mashed banana, eggs, and vanilla extract. Mix until smooth.⅓ cup (76 g) Unsalted butter, 2 large Eggs, ½ 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!!
Notes
Properly measure your flour!! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe. This in turn will lead to dry and dense muffins. For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup. I recommend you use a scale to measure your dry ingredients.
Storage: Once the muffins have cooled completely, store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Is it better to use fresh or frozen blueberries for muffins? Fresh, organic blueberries are best for this recipe. If using frozen blueberries, add them without thawing beforehand. Using frozen blueberries will also add more water to the batter. Due to the extra moisture from the frozen blueberries you will need to bake them for an extra five minutes. Please note that they may not rise as tall.
How do you keep blueberries from sinking to the bottom of the muffin? To keep blueberries from sinking, coat them in the flour mixture. This will prevent them from sinking to the bottom as the muffins bake.
Do I have to rest the batter? Resting the batter for 30 minutes prior to baking the muffins will help lift the muffin batter creating those bakery style domes we all love. If you don't have enough time to let your batter rest, you can scoop the muffins and bake them right after mixing. Just note that the muffins may not rise as tall.
Nutrition
Serving: 1muffinCalories: 265kcalCarbohydrates: 38.9gProtein: 5.5gFat: 7.5gSaturated Fat: 3.9gCholesterol: 46mgSodium: 211mgPotassium: 215mgFiber: 2.5gSugar: 13.5gCalcium: 73mgIron: 2mg
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