Oatmeal Blueberry Banana 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 for busy mornings!

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 recipe and new images.

Why you'll love these oatmeal banana blueberry muffins!

• These muffins are incredibly moist because of the mashed bananas added to the batter.
• They're made in just 1 bowl and you don't need a mixer.
• These oatmeal banana blueberry muffins are so easy to make and just take 10 minutes to prepare.
• Each muffin is loaded up with juicy blueberries!
• I'm using simple ingredients here, you probably already have everything you need in your pantry.

• Unsalted Butter: I prefer to use European style butter in my recipes, it makes your baked goods so much creamier!
• Bananas: make sure to use overripe bananas that have already started to brown and have freckles, 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!
• Sour Cream: this is going to make the blueberry muffins super moist. You could swap it out for full fat yogurt or greek yogurt.
• Rolled Oats: you'll want to use whole oats or rolled oats, not steel cut oats or instant oats.
• Vanilla Extract: make sure to use a good quality vanilla extract!

Step by Step Instructions

Step One: Preheat your oven to 350 degrees and line a 12-cup muffin tray with liners. Mash the bananas in a large bowl, then add the sour cream, melted butter, vanilla extract, sugar, and eggs.

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

Step Three: Pour the wet ingredients in the dry ingredients and mix everything together. Stir in the blueberries, but keep a small handful to the side.

Step Four: Scoop out the muffin batter into the prepared muffin tin, filling each muffin liner up to the top. Add those reserved blueberries to the tops of the muffins. Bake in the oven for 25-30 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!
• Mashing Bananas – mash your bananas with a fork or a potato masher. It's a lot easier to do this when the bananas are ripe!
• 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