Imagine your freezer stocked with convenient, homemade snacks and breakfasts that make busy mornings a breeze! That’s precisely what these oatmeal blueberry banana muffins offer. Much like our popular banana carrot muffins, these beauties are perfectly freezer-friendly, allowing you to prepare them in advance and enjoy them whenever a craving strikes. Simply defrost them overnight in the fridge or give them a quick minute or two in the microwave for a warm, satisfying breakfast that fits seamlessly into your hectic schedule.

While I certainly appreciate a decadent sweet treat for breakfast on occasion (my Oreo cinnamon rolls are a prime example!), most weekdays call for something a little lighter yet equally comforting. These blueberry banana oatmeal muffins strike that ideal balance. They provide a nutritious and delicious start to the day, offering sustained energy thanks to the oats and natural sweetness from the fruit. It’s truly a wonderful way to kickstart your morning!

If your love for baking extends to fresh berries, you’re in for a treat! Beyond these incredible muffins, I highly recommend exploring some of my other berry-filled delights. Don’t miss out on my bakery-style blueberry muffins for that classic, oversized bakery experience, our rich and indulgent blueberry pound cake, or the bright and zesty lemon blueberry cookies. Each recipe celebrates the vibrant flavor of fresh berries in a unique and delicious way.

This recipe was originally published in May 2021. It has since been updated with an improved recipe, clearer instructions, and brand new images to enhance your baking experience.

Why These Oatmeal Banana Blueberry Muffins Will Become Your New Favorite!

• These muffins boast an incredibly moist and tender crumb, largely due to the generous amount of mashed ripe bananas and a touch of sour cream added to the batter. Every bite is soft, flavorful, and never dry, ensuring a delightful experience.
• Preparing these muffins is an absolute breeze as they come together in just 1 bowl. This means less cleanup and no need for fancy equipment like an electric mixer, making them perfect for even novice bakers.
• You’ll be amazed at how quickly these oatmeal banana blueberry muffins go from pantry to oven. They require only about 10 minutes of active preparation time, making them an ideal choice for busy mornings or spontaneous baking sessions.
• Each and every muffin is generously loaded with juicy, sweet blueberries, ensuring a burst of fruity flavor in every mouthful. The blueberries provide a wonderful texture contrast and natural sweetness.
• We rely on simple, readily available ingredients that you likely already have in your pantry or can easily find at any grocery store. No obscure items needed, making this recipe accessible and budget-friendly.
• Beyond their delicious taste, these muffins offer wholesome goodness. The addition of rolled oats contributes fiber and a satisfying texture, making them a healthier choice for breakfast or a snack compared to many store-bought alternatives.

Creating truly remarkable muffins starts with quality ingredients. Here’s a detailed look at what you’ll need and why each component is vital for the perfect oatmeal blueberry banana muffin.

• Unsalted Butter: For optimal flavor and a superior creamy texture in your baked goods, I highly recommend using European style unsalted butter. It has a slightly higher fat content which contributes to a richer taste and a more tender crumb. Ensure it’s melted before incorporating it into the wet ingredients.
• Bananas: The key to wonderfully moist and naturally sweet banana muffins is to use overripe bananas. Look for bananas that have developed plenty of brown freckles or even have areas that are mostly brown. These are easier to mash and provide a much more intense banana flavor and sweetness.
• Blueberries: This recipe shines with both fresh and frozen blueberries. However, it’s worth noting that I’ve found frozen blueberries are more prone to bleeding their color into the batter, potentially giving your muffins a slightly greenish tint. If this bothers you, opt for fresh blueberries. If using frozen, there’s no need to thaw them; simply toss them directly into the batter.
• Sour Cream: This secret ingredient is a game-changer! Sour cream adds an incredible amount of moisture and tenderness to the muffins, resulting in a supremely soft texture. If you don’t have sour cream, you can successfully substitute it with an equal amount of full-fat plain yogurt or Greek yogurt for similar results.
• Rolled Oats: The “oatmeal” in these muffins comes from rolled oats, also known as old-fashioned oats. These provide a lovely chewy texture and contribute to the wholesome goodness of the muffins. It’s crucial to use rolled oats, not quick-cooking (instant) oats or steel-cut oats, as these will alter the texture and baking time significantly.
• Vanilla Extract: A good quality vanilla extract is essential for enhancing the overall flavor profile of these muffins. It adds a warm, aromatic depth that complements the banana and blueberry perfectly. Don’t skimp on this one!
• All-Purpose Flour: The foundation of our muffin structure. Ensure you measure it correctly (see tips below!) to avoid dense or dry muffins.
• Baking Soda & Baking Powder: These are our leavening agents, working together to create light, fluffy muffins with a beautiful dome.
• Kosher Salt: A pinch of salt is vital in baking to balance the sweetness and enhance all the other flavors.
• Ground Cinnamon & Nutmeg: These warm spices elevate the flavor of the bananas and blueberries, adding a cozy, comforting aroma and taste to your muffins.
• Light Brown Sugar: Provides sweetness and helps keep the muffins moist with its subtle molasses notes.

Having all your ingredients at room temperature (especially butter, eggs, and sour cream) before you begin is a common baking tip that contributes to a more uniform and well-emulsified batter, resulting in better textured muffins.

Easy Step-by-Step Instructions to Bake Perfect Muffins

Follow these simple steps to create a batch of irresistible oatmeal blueberry banana muffins. Remember, baking is a joyful process, so take your time and enjoy each stage!

Step One: Begin by preheating your oven to a comfortable 350°F (175°C). This ensures your oven is at the correct temperature for even baking from the start. Line a standard 12-cup muffin tray with paper liners. In a large mixing bowl, take your ripe bananas and mash them thoroughly with a fork or a potato masher until mostly smooth with a few small lumps for texture. To this, add the sour cream, melted butter, fragrant vanilla extract, light brown sugar, and eggs. Whisk these wet ingredients together until they are well combined and smooth, creating a creamy base for your muffins.

Step Two: In a separate, equally large mixing bowl, combine all of your dry ingredients: the all-purpose flour, rolled oats, baking soda, baking powder, kosher salt, ground cinnamon, and ground nutmeg. Use a whisk to thoroughly mix these ingredients together, ensuring they are evenly distributed. This step is crucial for consistent leavening and flavor throughout your muffins.

Step Three: Now, it’s time to bring the two mixtures together. Pour the wet ingredients from the first bowl into the bowl containing the dry ingredients. Using a spatula, gently mix everything together until just combined. Be careful not to overmix the batter; a few streaks of flour are perfectly fine. Overmixing can lead to tough, dense muffins. Once the batter is nearly combined, stir in the majority of your fresh or frozen blueberries, but remember to keep a small handful of them reserved for topping.

Step Four: Evenly scoop the muffin batter into your prepared muffin tin, filling each muffin liner generously, almost up to the top. This will help create those beautiful, bakery-style domed tops. Take the small handful of reserved blueberries and scatter them over the tops of the filled muffin cups. This ensures some blueberries are visible and beautifully caramelized on top. Place the muffin tin into your preheated oven and bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Once baked, remove the muffins from the oven and let them cool in the muffin tin for about 15-20 minutes. This allows them to set properly and makes them easier to remove without breaking. After this initial cooling period, transfer them to a wire rack to cool completely. Enjoy these warm or at room temperature!

Expert Recipe Tips & Tricks for Muffin Perfection

Achieving bakery-quality muffins at home is easier than you think with these expert tips:

• Accurate Measuring – For consistent and professional baking results every single time, I cannot stress enough the importance of using a digital kitchen scale and measuring your ingredients by weight, especially flour, using the metric system. This is by far the most accurate method and will prevent dry or dense muffins often caused by incorrect flour measurement.
• Fluff and Sprinkle Flour – If, for any reason, you’re not using a kitchen scale and are relying on measuring cups, it’s crucial to use the “fluff and sprinkle” method for flour. First, fluff the flour in its container with a spoon. Then, gently spoon the flour into your measuring cup until it’s overflowing. Finally, level it off with the back of a knife without packing it down. Using too much flour will inevitably lead to dry, dense, and less fluffy muffins. For a visual guide, refer to this helpful link on how to measure flour the right way.
• Mashing Bananas – The riper your bananas are, the easier they will be to mash and the sweeter your muffins will taste. Use a fork or a sturdy potato masher to break them down. Aim for a consistency that’s mostly smooth but with a few small lumps remaining; these lumps add wonderful pockets of flavor and texture to the baked muffins.
• Muffin Liners – For easy removal and cleanup, muffin paper liners are your best friend. If you prefer not to use them, or simply run out, generously spray each muffin cavity with a non-stick cooking spray before pouring in the batter. This will help prevent sticking and ensure your muffins pop out perfectly.
• Preventing Blueberry Sinking & Bleeding – To help prevent your blueberries from sinking to the bottom of the muffin cups and to minimize color bleeding into the batter (especially with frozen blueberries), you can gently toss them with a tablespoon of flour before folding them into the batter. This creates a light coating that helps them suspend more evenly.
• Don’t Overmix – This is a golden rule for muffin baking! Mix your wet and dry ingredients only until they are just combined. A few lumps in the batter are perfectly acceptable and actually desirable for tender muffins. Overmixing develops gluten, leading to tough, chewy muffins instead of light, fluffy ones.
• Room Temperature Ingredients – Ensure all your refrigerated ingredients (butter, eggs, sour cream) are at room temperature. This allows them to emulsify better with other ingredients, creating a smoother, more uniform batter and contributing to a superior texture in the final product.

Frequently Asked Questions About These Muffins

Oatmeal Banana Blueberry Muffins

Ella Gilbert

Nutrition