Blueberry Banana Oatmeal Muffins Recipe

These Blueberry Banana Oatmeal Muffins are chock full of juicy fresh blueberries. The homemade banana oatmeal muffins with blueberries are so moist and delicious!

Banana Oatmeal Muffins with Fresh Blueberries!

I finally got to use some berries in a recipe this morning.  Of course, it required baking as soon as I got up, since my daughter would have scoffed them down otherwise (yes, I saved her some of the blueberries).  To her cooking fruit is a heinous act… unless is is in something like this blueberry oatmeal muffin recipe.

The rare availability of blueberries to bake with teamed with the lovely scent of some very ripe bananas inspired me to whip up a batch of blueberry muffins.  Being mindful of keeping them healthy, I used oatmeal as a base. Since I had ripe bananas on hand, I was able to use a bit less sugar than usual due to the sweetness they added.

As you can see I went a teeny bit overboard on the blueberries in this recipe.  They are delicious and bursting with berries, which is not a bad thing in my book, but if you want to hold these over a couple days, use 1 cup rather than 1 1/2 of blueberries.  These moist little devils will probably be gobbled up quick though.

Blueberries tossed in flour are less likely to sink to the bottom of your blueberry muffins.

Update: The blueberry oatmeal muffins were just fine the next day, so if you want to load them up with the blueberries like I did, go for it.

How to Make Banana Blueberry Oatmeal Muffins

Let’s make a batch of these yummy muffins. Print recipe card below.

What you will need:

• 1 cup old fashioned oats
• 1/2 cup all purpose flour or whole wheat flour (plus about a tablespoon to flour blueberries)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Kosher salt or Sea salt
• 1 large egg
• 2 tablespoon oil
• 1 teaspoon vanilla extract
• 1/2 cup evaporated fat free milk (swap whole milk or half and half if you prefer)
• 1/2 cup light brown sugar
• 2 very ripe bananas mashed (mine were just under a cup once mashed)
• 1 1/2 cups fresh blue berries (reduce to 1 cup, if holding more than a day)

Preparation:

1. Preheat oven to 350 degrees.
2. Flour the blueberries, by tossing in a small handful of flour and tossing them about in it. Set aside.
3. Put the dry oatmeal, flour, baking powder, baking soda & salt in a food processor and pulse until most of the oats are broken down, almost to flour. (no worries, if all the oats don’t grind)
4. Add the egg, oil, vanilla, milk, brown sugar & banana, mix well.
5. Drop in the floured blueberries and gently fold in to evenly distribute. Avoid adding in stray flour in the bowl.
6. Pour into muffin cups and bake for 22-26 minutes (until pick pulls clean… well, other than blueberry).

 To make this recipe gluten free, you will need to use  gluten free flour in place of all purpose.

Blueberry Recipes

More delicious blueberry recipes you will love!

• Healthy Blueberry Muffin Recipe
• Blueberry Oatmeal Breakfast Cookies
• Lemon Cake Roll with Blueberries
• Blueberry Oatmeal Pancakes

Blueberry Banana Oatmeal Muffin Recipe

These blueberry banana oatmeal muffins are scrumptious! Using banana and oatmeal in blueberry muffins makes them not only delicious, but moist and loaded with flavor.

4.91 from 11 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: blueberry banana muffins, oatmeal muffins

Prep Time: 10 minutes

Cook Time: 24 minutes

Total Time: 34 minutes

Servings: 12

Calories: 133kcal

Author: Robin Gagnon

Equipment

• muffin pan or silicone baking cups

Ingredients

• 1 cup old fashioned oats
• 1/2 cup all purpose flour or whole wheat flour (plus about a tablespoon to flour blueberries)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp Kosher salt
• 1 egg
• 2 tbs oil
• 1 tsp vanilla
• 1/2 cup evaporated fat free milk
• 1/2 cup light brown sugar
• 2 very ripe bananas mashed (mine were just under a cup once mashed)
• 1 1/2 cups fresh blue berries (reduce to 1 cup, if holding more than a day)

Instructions

• Preheat oven to 350 degrees.
• Flour the blueberries, by tossing in a small handful of flour and tossing them about in it. Set aside.
• Put the dry oatmeal, flour, baking powder, baking soda & salt in a food processor and pulse until most of the oats are broken down, almost to flour. (no worries, if all the oats don't grind)
• Add the egg, oil, vanilla, milk, brown sugar & banana, mix well.
• Drop in the floured blueberries and gently fold in to evenly distribute. Avoid adding in stray flour in the bowl.
• Pour into muffin cups and bake for 22-26 minutes (until pick pulls clean).

Notes

*dredging the fresh blueberries in flour or cornstarch helps them not sink to bottom of pan.

Nutrition

Serving: 1muffin | Calories: 133kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Cholesterol: 18mg | Fiber: 2g | Sugar: 12g

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