Fluffy, moist Banana Blueberry Oatmeal Muffins with oat streusel are perfect for weekday breakfast or weekend brunch. Wholesome oats combine with bananas and blueberries for the ultimate healthy muffin. This recipe is easy to make and uses simple ingredients.
When the bananas are ripe, we all know what to do: bake! This banana blueberry oatmeal muffin recipe is quick, easy, and bakes in just twenty minutes. This made-from-scratch recipe uses ripe bananas like my Coconut Banana Bread with Chocolate Chips.
These kid-friendly muffins have a delightful oatmeal crumb topping. Thanks to a full cup of mashed bananas, buttermilk, and oil, the muffins are deliciously moist. There is banana flavor and juicy blueberries in every bite.
Have more bananas to use up? Try my Individual Banana Pudding Cups, Banana Bread Baked Oatmeal, or Protein Banana Bread with Cinnamon Sugar Crust.
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Ingredients
- Old-Fashioned Rolled Oats
- All-Purpose Flour
- Light Brown Sugar (packed)
- Baking Powder and Baking Soda
- Salt
- Ground Cinnamon
- Oil (canola, vegetable, coconut, grapeseed, or avocado)
- Buttermilk
- Egg (room temperature)
- Pure Vanilla Extract
- Bananas (ripe and mashed)
- Blueberries
- Unsalted Butter (room temperature)
See the recipe card for ingredient quantities.
Instructions
PREP - Preheat the oven to 375°F. Line a 12-cup muffin pan with liners, and set it aside.
Hint: Toss the blueberries in a tablespoon of flour to prevent sinking.
COMBINE THE DRY - Mix the rolled oats, flour, baking powder, baking soda, salt, ground cinnamon, and light brown sugar in a large bowl.
COMBINE THE WET - Combine the egg, vanilla extract, and oil in a separate bowl.
MIX - Add the egg mixture and buttermilk to the dry mixture. Stir just until combined. Fold in the mashed bananas and blueberries.
SCOOP - Divide the muffin batter among the paper-lined cups, filling each about ¾ of the way up.
MAKE THE STREUSEL - Whisk the oats, flour, brown sugar, ground cinnamon, and salt. Work in the butter until coarse crumbs form. Sprinkle the streusel over each muffin.
BAKE - Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Substitutions
- Rolled Oats: You can use quick-cooking oats in this recipe, however, rolled oats have the best texture.
- Light Brown Sugar: Swap dark brown sugar, granulated sugar, or stevia in for the light brown sugar.
- Blueberries: Use any fresh or frozen berry like raspberries, strawberries (diced), or blackberries. *If using frozen, do not thaw the berries before adding them to the batter.
- Oil: Use melted butter or swap for a different oil.
- Buttermilk: Swap whole milk, yogurt, or sour cream for the buttermilk.
Variations
- Dairy-Free: Swap oat milk for the buttermilk in the batter. Either omit the streusel and sprinkle with just oats or swap a dairy-free alternative spread or oil in place of the butter.
- Gluten-Free: Use Cup4Cup Flour.
- Chocolate Chip: Add ½ to 1 cup of semi-sweet or white chocolate chips.
Try my Banana Walnut Protein Muffin variation.
Suggested Equipment
- Pyrex Smart Essentials 4-Quart Glass Mixing Bowl
- OXO Good Grips 11-Inch Balloon Whisk
- Rubber Spatula
- Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan
- Standard Paper Cupcake Liners
Storage
Transfer cooled muffins to an airtight container. Separate layers, if needed, with wax or parchment paper. Can banana muffins be left out? Thanks to bananas and fresh blueberries, these muffins are extra moist. They can be left at room temperature for 2-3 days. After, store in the refrigerator for up to one week.
Can you freeze banana blueberry oatmeal muffins? Muffins are great for freezing. Transfer the cooled muffins to an airtight container or freezer-safe zip-top bag, and separate layers with wax or parchment paper. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Expert Tips
- Three medium bananas equal one cup mashed. For best practice, use a measuring cup.
- Use ripe bananas. It may go without saying, but make sure to use ripe bananas. Ripe bananas incorporate better into the batter thanks to their softer texture and they are sweeter.
- Toss the blueberries in flour to prevent sinking. The flour coating helps the fruit "stick" to the batter; thus, preventing sinking.
Frequently Asked Questions
The tops will be golden brown and when a toothpick is inserted into the center of the muffin, it will come out clean.
The secret to moist banana muffins is the combination of ripe bananas, buttermilk, and oil. It is also important that you do not over-mix the batter. Over-mixing results in tough muffins.
No, bananas cannot be too ripe for banana bread or muffins. However, ripe bananas can go moldy. Do not use moldy or spoiled bananas.
Related Recipes
If you make the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Banana Blueberry Oatmeal Muffins
Ingredients
- 1 cup all purpose flour plus 1 tablespoon to coat the blueberries
- 1½ cups old fashioned rolled oats
- ½ cup light brown sugar packed
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup buttermilk
- 1 egg room temperature
- ⅓ cup oil canola, vegetable, coconut, or avocado
- 1 teaspoon pure vanilla extract
- 1 cup mashed bananas about 3 medium ripe bananas
- 1 cup fresh blueberries
Oat Topping
- ¼ cup old-fashioned rolled oats
- 3 tablespoon all-purpose flour
- 3 tablespoon light brown sugar packed
- ½ teaspoon ground cinnamon
- pinch of salt
- 2 tablespoon unsalted butter room temperature
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with liners, and set it aside.
- Toss the blueberries in a tablespoon of flour.
- Mix the rolled oats, flour, baking powder, baking soda, salt, ground cinnamon, and light brown sugar in a large bowl.
- Combine the egg, vanilla extract, and oil in a separate bowl.
- Add the egg mixture and buttermilk to the dry mixture. Stir just until combined.
- Stir in the mashed bananas and blueberries.
- Divide the muffin batter among the paper-lined cups, filling each about ¾ of the way up.
- To make the streusel, whisk the oats, flour, brown sugar, ground cinnamon, and salt. Work in the butter until coarse crumbs form. Sprinkle the streusel over each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Notes
- STORE: Transfer cooled muffins to an airtight container. Separate layers, if needed, with wax or parchment paper. They can be left at room temperature for 2-3 days. After, store in the refrigerator for up to one week.
- FREEZE: Transfer the cooled muffins to an airtight container or freezer-safe zip-top bag, and separate layers with wax or parchment paper. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Nutrition
Did you make this? Be sure to leave a review below and tag me on Instagram, Facebook, or Pinterest!
Kim Parmenter
How much brown sugar goes in the muffin batter? It doesn't list it in the ingredients column. It lists it in the directions.
Thanks for any info you can provide
Kim Parmenter
Katelyn Ryan
Oh gosh, thank you for catching that. It is 1/2 cup of light brown sugar in the muffin batter. I have added this information to the recipe card thanks to you! 🙂