Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!
If you’re looking for a new recipe for breakfast muffins, may I suggest Banana Blueberry Oat Muffins? They are wonderfully EASY to make, the recipe makes a dozen, and they are really delicious!
The batter is mixed in one bowl, the muffin tins are filled, and into the oven they go. It only takes 10 minutes to prep the batter, and then the muffins bake for 18-20 minutes.
Here’s how to make a dozen of these yummy muffins for your breakfast or a light snack.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Make The Muffin Batter
Preheat your oven to 400°F. before mixing up the batter. You will also need to generously spray (or grease) a standard 12 cup muffin tin on the bottom and sides.
Combine all purpose flour, old-fashioned oats, brown sugar, baking powder, salt and baking soda in a large bowl. Stir these ingredients together, using a fork or spoon.
Add half of a cup of fresh blueberries to the same bowl. Stir, to thinly coat the blueberries with the flour mixture.
Add a lightly beaten egg, oil, milk, and a mashed banana into the dry ingredients. Stir the batter, but only until the mixture is combined and fully moistened. Don’t overmix the batter!
Now the batter for your banana blueberry oat muffins is ready for the muffin tin, and after that… the OVEN!
Fill And Bake!
Evenly divide the muffin batter into the prepared 12 cup muffin tin. The batter should fill each muffin cup about 1/2 to 2/3 full.
Bake the banana blueberry oat muffins on a middle oven rack at 400°F for 18-20 minutes. The muffins should be nicely browned on top when they have finished baking.
TIP: Check for doneness by inserting a toothpick into the middle of a muffin. If it comes out clean (free of batter), the muffins are ready.
Remove Muffins From Pan And Cool Slightly
Let the muffins rest in the muffin tin for a couple minutes, then transfer them out of the pan to a wire rack, so they can finish cooling.
Serve The Banana Blueberry Oat Muffins
When the banana blueberry oat muffins have cooled slightly (or at room temp, if you prefer), they are ready to be gobbled up!
The juicy blueberries, banana, and brown sugar give these muffins great flavor and texture. They’re especially good eaten warm, with a tiny bit of butter spread on them.
This recipe, as written, will yield 12 muffins. The leftovers freeze well, also, if you wrap them well, and store in an airtight container.
I hope you have the opportunity to make these muffins for yourself or for those you love. They really taste delicious, and are a cinch to make!
Thanks for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!
Looking For More MUFFIN Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes for you to check out, including:
- Chocolate Chip Muffins
- Blueberry Crumble Muffins
- Apple Raisin Muffins
- Raspberry Surprise Muffins
- Pumpkin Pecan Streusel Muffins
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Recipe adapted from Nan & Phil Millette via: “Country Cooking Made Easy”, page 398, published in 2013 by Firefly Books.
↓↓ PRINTABLE RECIPE BELOW ↓↓
Make a dozen Banana Blueberry Oat Muffins for breakfast or snack! Oat muffins are filled with banana and fresh blueberries, and taste great!
- 1 cup all purpose flour
- ½ cup brown sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup old fashioned oats
- ½ cup fresh blueberries
- ½ cup milk
- 1 large egg slightly beaten
- 3 Tablespoons vegetable oil or canola
- ½ cup mashed banana (approx. 1 medium banana)
Preheat oven to 400°F. Generously spray (or grease) a standard 12 cup muffin tin (bottom and sides).
In a large bowl, stir flour, oats, brown sugar, baking powder, salt and baking soda together until combined. Add blueberries; stir, to coat them with flour mixture.
Add egg, oil, milk, and mashed banana to flour mixture. Stir to combine, only until mixture is combined and moistened. Do NOT overmix batter! Evenly divide batter into greased muffin cups, about ½ way to ⅔ full.
Bake muffins at 400°F for 18-20 minutes. Muffins should be nicely browned on top when finished baking. TIP: Check for doneness by inserting a toothpick into center of a muffin. If it comes out clean (free of batter), muffins are ready.
Let muffins rest in pan 2-3 minutes, then transfer them out of the pan to a wire rack to finish cooling. Serve and enjoy. Note: Leftovers freeze well, if wrapped and stored in an airtight container.
Here’s one more to pin on your Pinterest boards!
