Busy mornings call for easy, grab-and-go breakfasts, and these Banana Blueberry Oat Muffins fit the game plan perfectly. They're soft, fluffy, and just hearty enough to keep you going-whether you're heading to work, wrangling kids out the door, or fueling up for a long day at the ball field. The best part? These muffins are made with simple ingredients you probably already have on hand.
Reader Review ⭐️⭐️⭐️⭐️⭐️
"These are amazing! Moist and great flavor! Will definitely make these again!"
- Debbie
The ripe bananas add natural sweetness, while juicy blueberries bring a burst of flavor in every bite. The oats make them a little heartier, so they actually keep you full. You can even prep the batter the night before, so all you have to do in the morning is bake and enjoy.
And if you've ever eaten dinner early before rushing off to practice or a game, only to find yourself starving later, these moist muffins are a great backup plan. Keep a few on hand for a quick, satisfying late night snack when hunger strikes again.
Need more easy breakfast ideas for busy mornings or pre-game fuel? Try one of these: Coconut Strawberry Baked Oatmeal, Banana Blueberry Buttermilk Pancakes or Fresh Strawberry Buttermilk Scones with Lemon Zest Glaze.
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Why You Will Love This Recipe
- They're made with real fresh fruit. The bananas not only add natural sweetness but also keep these muffins soft and moist-no dry, crumbly muffins here. The blueberries add a pop of color and flavor, making these a great way to use up overripe bananas while still feeling like a treat.
- They have that perfect bakery-style muffin top. Baked at a high temperature to start, these muffins get that signature dome shape-just like the ones from a breakfast diner. And the sprinkle of turbinado sugar on top of the muffins? It adds the perfect crunch.
- The texture holds up, even when prepped ahead. Letting the batter sit for at least an hour (or even overnight) gives it time to thicken, making for a fluffier muffin. The combo of banana, oil, and buttermilk helps keep them soft and moist, whether you're eating them fresh out of the oven or grabbing one on the way to practice.
- They're great for more than just breakfast. This easy muffin recipe is a solid option when you need a quick breakfast before heading out the door, a mid-afternoon energy boost or a late-night snack when an early dinner didn't quite cut it.
Ingredients
Here are notes about some of the ingredients needed to make this muffin recipe. For the full recipe and measurements, see the recipe card below.
- Cooking spray: You can use muffin liners for these, but you will still want to be sure to spray cooking spray on the tops of the muffin tins so your muffin tops don't stick.
- Flour: All purpose flour measured by scooping into the measuring cup and leveling with a knife.
- Sugar
- Baking powder
- Baking soda
- Salt
- Oats: Old fashioned rolled oats will work best for this and give the texture that makes these muffins so good! Instant or quick oats would work, but will give the muffins a different texture. Steel cut oats would not work for this recipe.
- Banana: Ripe, mashed bananas are what you will need here for the most delicious flavor. I have used bananas that aren't quite ripe and the flavor isn't nearly as good, so wait until you have those extra ripe ones! You need about 2-3 bananas or enough mashed banana to equal 1 cup.
- Eggs
- Buttermilk: Full fat or low fat buttermilk works fine for this.
- Vegetable oil
- Vanilla extract
- Blueberries: Fresh blueberries work great. Frozen blueberries would work too.
- Butter: You will use melted butter to brush on the tops after baking.
- Turbinado sugar: The muffin tops are dipped in the turbinado sugar after brushing them with the melted butter. This gives them such a fancy looking, almost sparkly top. The crunch of the sugar is pretty fun too.
Ingredient Substitutions
- Vegetable oil: If you have canola oil, that would work too. You really just want to be using a flavorless oil for this.
- Buttermilk: If you don't have buttermilk try plain Greek yogurt or sour cream.
- Blueberries: Try chopped strawberries, raspberries or even chocolate chips if you want to switch things up.
These blueberry banana oatmeal muffins have not been tested with this substitution. If you give any of this a try, please let me know how it worked out in the comments below!
Recipe Variations
- Add ½ cup chopped pecans, walnuts or almonds for a little crunch. Toasting the nuts first will enhance the flavor.
These fluffy muffins have not been tested with this variation. If you give any of these a try, please let me know how it worked out in the comments below!
Equipment Needed
- Muffin tin: Every kitchen needs a quality 12 cup muffin pan. Mine comes in handy for so many things!
- Muffin liners: I prefer to use these white muffin liners, but any standard size paper liners will do!
Step by Step Instructions
Prep the dry ingredients:
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the oats and mix well.
Mix the wet ingredients:
In a separate bowl, mash the bananas and combine with the eggs, buttermilk, vegetable oil, and vanilla. Stir until everything is well combined.
Combine wet and dry ingredients:
Add the banana mixture to the dry ingredients. Stir gently until just combined. Be careful not to overmix.
Add the blueberries:
Gently fold in the blueberries, making sure they are evenly distributed.
Cover the muffin batter tightly and place it in the refrigerator for at least an hour (or overnight if you prefer).
Fill the muffin tin:
Preheat your oven to 425°F. Spray the top of a muffin tin with cooking spray and line the cups with muffin liners.
Spoon the chilled muffin batter into the muffin cups, filling them about three-quarters full.
Bake the muffins:
Bake at 425°F for 9 minutes. Then, reduce the temperature to 350°F and continue baking for 7-9 more minutes, or until the muffins are lightly browned and a toothpick inserted comes out clean.
Let the muffins cool in the tin for 5 minutes before carefully transferring them to a cooling rack to cool completely.
Top with sugar:
Brush the tops of the muffins with melted butter and roll them in turbinado sugar for a crunchy finish.
Expert Tips
Here are some tips and tricks for making this easy recipe:
- Mashing the bananas: Peel and place the bananas in a bowl. Use a fork to mash them until smooth, but don't worry if a few lumps remain-aim for mostly smooth with a little texture.
- Beating the eggs: Crack the eggs into a bowl. Using a fork or whisk, beat them quickly for 15-20 seconds until the yolks and whites are fully combined and the mixture turns a pale color.
- Don't overmix the batter! Stir the dry and wet ingredients together just until the dry ingredients disappear. Overmixing will make the muffins tough and dry, so be gentle!
- Scoop the batter with a cookie scoop: A large cookie scoop helps distribute the batter evenly into muffin liners without making a mess.
- Test with a toothpick: To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out mostly clean with just a few crumbs, they're ready. If it comes out wet, the muffins need more time. If it's completely dry, they might be overbaked.
FAQ
Yes. I prefer fresh blueberries for this, but frozen work just as good!
Yes! These blueberry banana oat muffins are great in a jumbo muffin tin. You will still bake these at 425° for 9 minutes but when you reduce the temperature to 350°, adjust the baking time to 26-28 minutes or until a toothpick inserted in the center comes out clean.
You don't have to use liners. You can make these banana blueberry oat muffins without but you will want to be sure to thoroughly coat the cups with cooking spray to prevent sticking.
Storage
Room Temperature
Store baked muffins in an airtight container at room temperature for up to 2 days.
Refrigerator
Muffins can be stored in the refrigerator in an airtight container or ziptop bag for up to 5 days.
Freezing
You can freeze these muffins in an airtight container or freezer bag for up to 3 months. When ready to heat, thaw on the counter or in the refrigerator. You could also wrap them in a paper towel directly out of the freezer and microwave for 30-45 seconds, or until thawed and warm.
More Recipes To Try
Looking for other recipes to make? Try these:
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Recipe
Banana Blueberry Oat Muffins
Ingredients
- 1 ½ cups flour
- ⅔ cups sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cups old fashioned rolled oats
- 1 cup mashed ripe banana (about 2-3 large)
- 2 eggs, lightly beaten
- ⅓ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 1 cup blueberries
- 2 tablespoons butter, melted
- ½ cup turbinado sugar
Instructions
- In a medium sized bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir with a whisk to combine. Add oats and stir to combine.1 ½ cups flour, ⅔ cups sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, ¾ cups old fashioned rolled oats
- In a separate medium sized bowl, combine the banana, eggs, buttermilk, vegetable oil, and vanilla. Stir to combine.1 cup mashed ripe banana (about 2-3 large), 2 eggs, lightly beaten, ⅓ cup buttermilk, ¼ cup vegetable oil, 1 teaspoon vanilla
- Add the banana mixture to the flour mixture and stir just until combined and you no longer see any of the dry ingredients.1 cup blueberries
- Carefully fold in the blueberries just until incorporated.
- Tightly cover and place muffin batter in the refrigerator for at least an hour.
- Spray the top of a muffin tin with cooking spray. Line cups with muffin liners.
- Preheat oven to 425°. Fill muffin liners ¾ of the way full.
- Bake at 425° for 9 minutes. Reduce temperature to 350° and continue to bake for 7-9 additional minutes or until the muffins are lightly browned and a toothpick inserted into the middle comes out clean. Do not over bake or they will be dry.
- Let them cool in the muffin tin for 5 minutes and then carefully remove and transfer to a cooling rack to cool completely.
- Place the turbinado sugar in a small bowl. Brush the tops of the muffins with the melted butter and roll the tops in the sugar, carefully coating the entire muffin top.2 tablespoons butter, melted, ½ cup turbinado sugar
Nutrition Information
Please note that these nutrition facts are approximations and may not be entirely precise.
Cindy Ward says
Do you have to use buttermilk
can you use 1 or 2 percent milk
and they still turn out ok?
Ashlyn Meredith says
I have not tested this with regular milk. If you don't have buttermilk, you could make a substitute. To do this, measure out 1 tablespoon of vinegar or lemon juice into a glass measuring cup. Next, add enough milk to equal 1 cup. Stir it and let it sit for 10 minutes before measuring out the 1/3 cup buttermilk you need for this recipe. I hope that helps!
Debbie says
These are amazing! Moist and great flavor! Will definitely make these again!
Ashlyn Meredith says
Thank you, Debbie! I'm so glad you enjoyed them!
Taylor says
Delicious and super moist! Made a double batch to get 12 regular and 6 jumbo muffins because I had a bunch of blueberries to use up. Absolutely love the oats, I think next time I’m going to add a little cinnamon too just for fun! Thanks for the great recipe!
Kelly says
Recipe was delicious and I sincerely appreciate that you put the measurements under each step to make it super easy to follow. Great recipe!
Ashlyn Meredith says
Thank you so much for the feedback! I'm so glad you enjoyed this recipe!