These fluffy, moist Oatmeal Blueberry Banana Muffins are easy to make and delicious to eat. They are perfectly baked to have that beautiful dome shaped muffin top.
These tender muffins are great to eat for breakfast. You can even prepare the batter the night before and pop them in the oven the next morning to have warm, fresh muffins to start your day.
The oats in these muffins make them feel a bit heartier than the average muffin. The juicy blueberries and banana are paired together to make these muffins moist and full of flavor.
After these muffins are baked, you brush them with melted butter and coat the tops in turbinado, or raw, sugar which gives them a perfect little crunch in every bite!
These are best when they are still warm from the oven and slathered in butter, of course. A quick and perfect breakfast, in my opinion!
If you are looking for more breakfast recipes, try one of these: Coffee Overnight Oats, Bacon Apple Dutch Baby, or Strawberry Cream Cheese Muffins.
Why You Will Love These
- The fruit. The banana in these muffins not only tastes delicious, but it makes them super moist. The blueberries add beautiful color and their flavor combined with the banana is perfect! This is a great way to use up overripe bananas.
- The muffin top. Who doesn't love a good muffin top? These guys are baked at a high temperature for the first part of the baking to help jump start that dome forming. This makes these muffins look like the ones you would get at a breakfast diner! The turbinado sugar on top of the muffins adds a perfect crunch.
- The texture. Allowing the batter to sit for at least an hour, but ideally overnight, gives the batter time to thicken. This helps give these muffins their perfect fluffy consistency. The banana, oil and buttermilk all help to prevent these from drying out.
Here are notes about some of the ingredients needed to make these blueberry banana oatmeal muffins. You can all of the ingredients at your local grocery store or at an online retailer, like Amazon.
- 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 muffins tins so your muffin tops don't stick.
- Flour: All purpose flour measured by scooping into the measuring cup and leveling with a knife.
- Baking powder
- Baking soda
- 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.
- Buttermilk: Full fat or low fat buttermilk works fine for this.
- Vegetable oil: If you have canola oil, that would work too. You really just want to be using a flavorless oil for this.
- 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.
Step by Step Instructions
Here is how to make this delicious blueberry muffin recipe. You will need a 12-cup muffin pan and muffin liners. I prefer to use these white muffin liners, but any standard size liners will do! See the recipe card below for the full ingredient list and instructions.
STEP 1: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt. Stir this with a whisk.
STEP 2: Add the oats and stir to combine. Set this bowl aside.
STEP 3: In a separate large bowl add the wet ingredients (bananas, eggs, buttermilk, vegetable oil, and vanilla.) Whisk ingredients together until fully combined.
STEP 4: Carefully add the banana mixture to the flour mixture. Fold the two mixtures together with a rubber spatula just until combined and the dry ingredients are fully mixed in.
STEP 5: Add the blueberries to the bowl and gently fold them in until combined.
STEP 6: Tightly cover the bowl and place it in the refrigerator for at least one hour, or overnight.
STEP 7: Preheat oven to 425°. Spray the top of a 12-cup muffin pan. Line muffin cups with a paper liners.
STEP 8: Fill each muffin liner about ¾ of the way full with the muffin batter.
STEP 9: Bake in the 425° oven for 9 minutes. Reduce the heat to 350° and continue to bake for 7-9 minutes or until a toothpick inserted in the middle comes out mostly clean.
STEP 10: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Carefully remove them from the pan and transfer to a wire rack to cool 10 more minutes or until fully cooled.
STEP 11: Place the turbinado sugar in a shallow dish or bowl. Working with one muffin at a time, brush the top with the melted butter and then dip or roll the muffin top in the turbinado sugar.
Here are some tips to help you make this great recipe:
- To mash bananas, peel and place them in a bowl. Using a fork, mash them until they are mostly smooth. A few lumps in there will be okay, but you'll want the consistency to be pretty smooth.
- To lightly beat the eggs, crack the eggs into a bowl. Using a fork or a whisk, quickly beat the eggs until the yolk and white are thoroughly combined and light pale in color, about 15-20 seconds.
- Do not over mix your batter! Only mix until you no longer see the dry ingredients. Over mixing will make your muffins tough and dry, so be careful!
- Use a large cookie scoop to put the batter into the muffin liners. It's less of a mess and it helps you evenly distribute the batter.
- Using a toothpick to test the doneness of the muffins will help you get them baked to perfection. Insert a toothpick in the center of a muffin and if it comes out mostly clean with a few crumbs, it's ready. They are not ready if the toothpick comes out wet, and if it comes out totally dry, you've probably cooked them a bit too long!
Yes. I prefer fresh blueberries for this, but frozen work just as good!
Yes! These 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 without but you will want to be sure to thoroughly coat the cups with cooking spray to prevent sticking.
Storing and Freezing
Store baked muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
You can freeze these muffins in an airtight container or zip top 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.
Other Recipes to Try
To use the leftover buttermilk from these banana blueberry oatmeal muffins, try one of these recipes:
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Oatmeal Blueberry Banana Muffins
- 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
- 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
Do you have to use buttermilk
can you use 1 or 2 percent milk
and they still turn out ok?
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!
These are amazing! Moist and great flavor! Will definitely make these again!
Thank you, Debbie! I'm so glad you enjoyed them!
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!
Recipe was delicious and I sincerely appreciate that you put the measurements under each step to make it super easy to follow. Great recipe!
Thank you so much for the feedback! I'm so glad you enjoyed this recipe!