These Banana Blueberry Oatmeal Muffins are moist and fluffy banana muffins with oats and blueberries mixed in. The best part about these muffins? The sweet and crunchy topping.
Muffins are my JAM! If you’re a muffin lover too and are looking for some other life-changing recipes, I’d recommend checking out these Cottage Cheese Blueberry Muffins for a classic blueberry muffin with extra protein. Or, you can check out my Bakery Blueberry Muffins for a bigger, sweeter muffin.
Tell Me About This Recipe
- moist, fluffy, and light muffins
- 3-ingredient sweet and crunchy crumble topping
- flavorful and refreshing with both banana and blueberries
- 2-bowl recipe with no mixer required
- easy to make ahead and store
- All Purpose Flour: Plain, regular all purpose flour will work to create moist and fluffy muffins. You can use whole wheat flour, but it will create a slightly different texture.
- Rolled Oats: Old fashioned oats or rolled oats are added for texture!
- Baking Soda + Baking Powder: Together, these two work to create a domed muffin with a light texture.
- Salt: Salt enhances sweetness and completes the flavor.
- Cinnamon: Cinnamon adds an extra boost of flavor and brings out the banana flavor.
- Bananas: You’ll need about 1 cup of mashed, ripened bananas.
- Granulated Sugar: Granulated sugar adds to moisture, structure, and sweetness.
- Vegetable Oil: Vegetable oil, or any other unflavored oil, creates a moist muffin that stays moist.
- Egg: One large egg at room temperature adds to structure.
- Vanilla Extract: Vanilla extract completes the flavor of the muffins.
- Blueberries: Blueberries add a burst of flavor in every bite. Roll the blueberries in 1/4 cup (35g) of flour before adding them to your batter.
Step by Step Process
STEP 1: Preheat your oven to 425 degrees Fahrenheit and line a 12-count muffin tin with liners.
STEP 2: In a medium bowl, use a wire whisk to combine all purpose flour, rolled oats, baking soda, baking powder, and cinnamon together until combined.
STEP 3: Next, combine mashed bananas, granulated sugar, vegetable oil, a room temperature egg, and vanilla extract together in a large bowl with a whisk until smooth.
STEP 4: Add the mixed dry ingredients into the bowl of mixed wet ingredients. Use a whisk to combine the batter together only until you see the flour pieces disappear. Scrape down the sides and bottom of the bowl with a spatula to ensure the batter combines evenly throughout.
STEP 5: Add your flour-covered blueberries to the bowl of batter. Use a spoon or spatula to carefully fold the blueberries into the batter.
Crunch Topping Process
STEP 1: In a medium bowl, add granulated sugar, cinnamon, and rolled oats.
STEP 2: Combine the ingredients with a spoon until the ingredients are mixed together throughout the topping mixture.
STEP 3: Next, divide the muffin batter between the 12 liners, adding about 1/3 cup of batter to each liner. The muffins should be 3/4 full.
STEP 4: If desired, add additional blueberries to the tops of the muffins before adding about 1 tablespoon of the topping to each muffin.
STEP 5: Then, bake the muffins at 425 degrees Fahrenheit for 6 minutes before lowering the oven heat while keeping the muffins in the oven. Bake for another 11-14 minutes until the tops are golden brown and a toothpick inserted into the center comes out with crumbs.
Frequently Asked Questions
Though I’d recommend using fresh blueberries for the best flavor, texture, and look, you can use frozen blueberries!
For the perfect muffins, bake them at 425 degrees Fahrenheit for 6 minutes. Then, lower the oven heat while keeping the muffins in the oven to 350 degrees Fahrenheit until a toothpick inserted into the center comes out with a few crumbs, the center of the muffin springs back when poked with your pointer finger, and the tops are domed and golden brown.
After the muffins have fully cooled, place them in a freezer-safe bag or container or individually wrap them in cling wrap before freezing them for up to 4 months. Thaw the muffins at room temperature or heat them up in the microwave before serving.
Ripe Bananas: You should use ripe bananas for the best flavor and moisture in these muffins!
Rolling Blueberries: To ensure that the blueberries do not sink to the bottom of your muffins, roll them in a small bowl filled with about 1/4 cup (35g) of flour.
Old-Fashioned Oats: Using old-fashioned or rolled oats gives these muffins the best texture, especially in the topping!
These Banana Blueberry Oatmeal Muffins are moist and fluffy banana muffins with oats and blueberries mixed in. They’re topped with a crunchy and sweet topping, are easy to make, and are perfect for any breakfast, brunch, snack, or treat!
For the Muffins
- 1 1/2 cups (210g) all purpose flour
- 3/4 cup (75g) rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large bananas, mashed (about1 cup or 260g)
- 2/3 cup (140g) granulated sugar
- 1/3 cup (66g) vegetable oil
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 1 cup (160g) blueberries
For the Crunch Topping
- 1/4 cup (25g) rolled oats
- 3 teaspoons (40g) granulated sugar
- 1/2 teaspoon cinnamon
- optional: 1/3 cup (53g) blueberries
- Preheat your oven to 425 degrees Fahrenheit. Line a 12-count muffin tin with liners.
- In a medium bowl, whisk all purpose flour, rolled oats, baking soda, baking powder, salt, and cinnamon together until combined.
- In a large bowl, whisk mashed bananas, granulated sugar, vegetable oil, room temperature egg, and vanilla extract together until smooth. Mixture will not be fully smooth due to the bananas.
- Pour the medium bowl of dry ingredients into the bowl of wet ingredients. Whisk only until you see the pieces of the flour mixture disappear. Mixing past this point could lead to dense muffins.
- Use a rubber spatula to fold the floured blueberries into the batter. Mix until the blueberries are evenly dispersed.
- Divide the batter between the muffin liners, adding about 1/4 cup of batter to each liner.
- Prepare the topping by mixing the rolled oats, granulated sugar, and cinnamon together with a spoon in a small bowl.
- If desired, top each muffin with additional blueberries. Sprinkle a spoonful (about 1/2 tablespoon) of the cinnamon oat topping on top of the muffins.
- Bake the muffins at 425 degrees for 6 minutes before lowering your oven temperature to 350 degrees Fahrenheit for the remaining 11-14 minutes. The muffins should be golden brown on top, a toothpick inserted into the center should come out with a few crumbs, and the center will spring back when poked quickly with your pointer finger.
- Allow the muffins to cool before storing in an airtight container or tightly covered at room temperature for up to 4 days, in the fridge for up to 7, or in the freezer for up to 4 months.
Rolling Blueberries: To ensure that the blueberries are dispersed throughout the muffins, place them in a small bowl filled with 1/4 cup (35g) of flour. Coat the blueberries in flour before adding them to the batter.
Frozen Blueberries: You can use frozen blueberries in this recipe, though they will change the look of the muffins since the blueberries will likely bleed color and create extra moisture.
Flash Baking: You will bake these muffins at a high temperature for a few minutes to create a dome feature. Then, you will decrease the oven temperature while the muffins are still in the oven for the remainder of the bake time.
Keywords: Banana Muffins, Blueberry Muffins, Oatmeal Muffins, Breakfast Muffins