Banana Blueberry Oatmeal Muffins

Having a freezer full of on the go snacks and breakfasts like these muffins or these banana carrot muffins makes my life so much easier! I love that muffins can be frozen and you can either defrost them overnight or zap them in the microwave for a minute or two if you need a quick breakfast!

As much as I love a sweet treat for breakfast (like my Oreo cinnamon rolls!) most weekdays I start with the morning with a healthy muffin, like these blueberry banana oatmeal muffins. Such a great way to start the day!

This recipe was originally published in May 2021. It has since been updated with a new streusel topping recipe and new images.

Why you’ll love these banana blueberry oatmeal muffins!

• These muffins are incredibly moist because of the mashed bananas added to the batter.
• I get extra tall, bakery style muffins by baking them for the first 5 minutes at a very high temperature, then lowering the temperature. This will make your muffins rise much higher!
• They’re topped with a streusel topping, but you can leave them plain if you prefer.
• These healthy muffins are so easy to make and just take 10 minutes to prepare.

• Butter: I prefer to use European style butter in my recipes, it makes your baked goods so much creamier! I recommend Kerry Gold.
• Bananas: make sure to use overripe bananas that have already started to brown, this will make it much easier to mash and add to your batter.
• Blueberries: I’ve tested this recipe with both frozen and fresh blueberries. I’ve found that using frozen blueberries they’re more likely to bleed into the batter and turn it slightly green, so be aware of that!
• Oat Flour: you can buy prepared oat flour or blend up whole rolled oats in your blender until they’re a fine powder. You don’t want to replace the oat flour for quick oats.
• Vanilla Extract: make sure to use a good quality vanilla extract!

Step by Step Instructions

You’ll need a hand mixer or stand mixer, a large bowl and a muffin pan with liners.

Step One: Preheat your oven to 425 degrees and line a 12-cup muffin tray with liners. Using your hands, mix together all the streusel ingredients in a bowl and place in the fridge to chill.

Step Two: In a large mixing bowl, whisk together all of your dry ingredients.

Step Three: In the bowl of your stand mixer fitted with the paddle attachment, mash bananas until the consistency is similar to applesauce. Add the sugar, eggs, butter, vanilla and milk to the mashed banana and beat until combined. It is going to look chunky, we don’t need a smooth consistency!

Step Four: Pour in all of the dry ingredients into the wet ingredients and beat until well combined.

Step Five: Take your blueberries but keep a small handful to the side. Gently fold in the rest of the blueberries.

Step Six: Place muffin liners in a muffin pan and fill each one to the top with the muffin batter. Take the blueberries that you kept to the side, and add a few to the top of each muffin. Sprinkle the streusel on top of the muffins. Bake for 5 minutes, then lower the temperature (without opening the door!) to 350 degrees and bake for a further 16-18 minutes.

Let the muffins cool for 15-20 minutes before removing and allow them to cool completely on a wire rack.

Recipe Tips & Tricks

• Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
• Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then you won’t have fluffy muffins and they’ll be too dry!
• Room Temperature Ingredients – make sure all of your ingredients are at room temperature before you start baking. Pull out those ingredients from the fridge an hour or two before you start the recipe.
• Mashing Bananas – mash your bananas with a fork or a potato masher.
• Muffin Liners – if you don’t want to use muffin paper liners, spray each muffin cavity with cooking spray just before pouring the batter in.

Frequently Asked Questions