These Banana Blueberry Muffins are ultra-moist yet light and flavorful! They take just 30 minutes from start to finish and can be frozen for an easy morning on-the-go breakfast or snack.
Easy Banana Blueberry Oatmeal Muffins
This recipe is so simple to make and it takes just 30 minutes. Enjoy these delicious muffins for breakfast, even on a weekday! I’m not a morning person so I need to have easy breakfast recipes on hand. Baked Oatmeal Cups and and Overnight French Toast Bake are also favorites.
- ripe bananas
- brown sugar
- vanilla extract
- unsalted butter
- all-purpose flour
- quick-cooking oats
- baking powder
- baking soda
- fresh blueberries (or frozen, see below)
- sliced almonds
Can you use frozen blueberries?
Frozen blueberries will work beautifully in these banana blueberry oatmeal muffins! I always recommend going with fresh as frozen tend to bleed into the batter, but that’s really the only downside. Don’t thaw them beforehand and fold them very gently into the batter until they’re evenly distributed.
How to make the best homemade Banana Blueberry Muffins
Mix together all the wet ingredients first. This does include the sugar, too, as you want it to dissolve so your muffins aren’t grainy. Mix the mashed banana, brown sugar, egg, and vanilla extract together in a bowl, then stir in the melted butter.
In a separate bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, cinnamon, and salt. Add this mixture to the wet ingredients and stir just until it’s combined.
Toss the blueberries with a tablespoon of flour. This helps prevent them from bleeding into the batter or sinking to the bottom. This step is entirely optional, as they’ll still be delicious either way! Gently fold them into the batter.
Place cupcake liners into a 12-count muffin pan. Again, this is optional but it makes it easier to get them out of the pan. If you’re not using them, be sure to spray your pan well with cooking spray. Divide the batter evenly between the cups. Sprinkle the sliced almonds evenly over the tops.
Bake for 20 minutes or until the muffins are lightly browned and baked all the way through. Allow the muffins to cool for 5 minutes, then remove them from the pan and cool on a wire rack.
Can you freeze Banana Blueberry Muffins?
There’s nothing better than a tasty banana blueberry muffin for breakfast. They’re quick and simple enough that you might have the time before heading to work, but it’s even easier if you have some in the freezer!
They’re very simple to freeze, just be sure they’re cooled completely to room temperature first. Keep them in a freezer-safe Ziploc bag or an airtight container that’s just the right size to hold the muffins (you don’t want too much excess air). They can be frozen for up to three months.
They’re best enjoyed at room temperature, so either thaw them in the refrigerator overnight so they’re ready in the morning, or just set them out on the counter until they’re thawed, usually about two hours.
Muffin Tips and Alternatives
- Make mini-muffins using a mini-muffin pan
- Use a combination of berries, such as raspberries and blueberries, or swap them out completely
- Don’t over-mix the batter
- Use coconut oil in place of the melted butter
- The sliced almonds are optional. You can also sprinkle on some turbinado sugar to the tops before baking
- Mixing fresh blueberries with a little flour before adding them to the batter helps them from sinking to the bottom. It also helps to prevent their juice from bleeding into the batter.
- If you prefer using almond flour, add only 1/4 cup in place of the 1 cup of all-purpose flour. Please note that I haven’t tested that amount for this recipe. For more information, you can read this article on how to bake with almond flour. You can also read this article if you’re interested in how to use coconut flour.
- If you don’t have muffin liners, spray the muffin wells with cooking spray before adding the batter. I’ve found that they release better with liners but either will work just fine.
- 3 large ripe bananas, mashed (about 1 cup total mashed banana)
- 1/2 cup brown sugar
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1/3 cup unsalted butter, melted
- 1 cup all-purpose flour (+ 1 tbsp for the blueberries)
- 1/2 cup quick cooking oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup fresh blueberries
- 1/3 cup sliced almonds (optional)
- Preheat the oven to 375F.
- Place the mashed bananas in a medium-sized mixing bowl. Add the brown sugar, egg, and vanilla. Whisk it together until it's combined. Stir in the melted butter.
- In a separate bowl, whisk together 1 cup of the flour, oats, baking powder, baking soda, cinnamon, and salt. Add this mixture to the wet ingredients and stir just until it's combined.
- Toss the blueberries with the remaining tablespoon of flour. Gently fold them into the batter.
- Place cupcake liners into a 12-count muffin pan. Divide the batter evenly between the cups. Sprinkle the sliced almonds evenly over the tops.
- Bake for 20 minutes or until the muffins are lightly browned and baked all the way through. Allow the muffins to cool for 5 minutes, then remove them from the pan and cool on a wire rack.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 187Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 252mgCarbohydrates: 28gFiber: 2gSugar: 13gProtein: 3g
This data was provided and calculated by Nutritionix.