Banana Blueberry Oatmeal Muffins

Name: Banana Blueberry Oatmeal Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ¾ cup all-purpose flour (I use Bob’s Red Mill 1:1 gluten-free flour); 1 tsp baking soda; ½ ground cinnamon; ½ fine sea salt; ½ cup rolled oats; 2 large eggs; ¾ cup cane sugar; ½ cup avocado oil; 2 tsp vanilla extract; 1 cup mashed ripe banana; ⅔ cup Greek yogurt (or any unsweetened yogurt); 1 cup blueberries, fresh or frozen (if you use frozen, do not defrost them); 1/2 tsp tapioca starch (if using frozen blueberries); ½ cup chocolate chips; 1 tbsp turbinado sugar (optional)

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These Banana Blueberry Oatmeal Muffins are fluffy, simple to make, and perfect for breakfast! They're not overly sweet, and the added oats make them more filling and higher in fiber. The muffins are gluten-free, freezer-friendly, and easy to make dairy-free as well!

Three blueberry banana muffins with oats stacked on a small wooden cutting board.

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Why You'll Love These Muffins
Ingredients
Variations and Substitutions
Step-by-Step Instructions
Tips & Tricks!
Storing and Reheating
FAQs
Similar Muffins and Breads
📖 Recipe

Why You'll Love These Muffins

Fluffy and delicious - The juicy blueberries add flavor, moisture, and color, while oats add extra fiber and make the muffins more filling. Adding yogurt is my secret for making them extra moist and soft!

Breakfast, snack, or a dessert - The oats make these muffins more breakfast-appropriate and more filling without turning into a full-on Blueberry Baked Oatmeal. My favorite way to enjoy them is as a snack during the day whenever I'm craving something sweet. They taste like a dessert while still being on the healthier side.

Easy to make and freezer-friendly - The batter is very simple, and I skipped any crumb topping to avoid extra steps. These really are super easy to make, and they freeze really well, too!

Banana blueberry oat muffins and fresh blueberries on a black wire rack with the muffin in the middle sliced in half showing the soft inside.

Ingredients

Flour - You can use regular all-purpose flour, but gluten-free flour also works! The muffins are tested with Bob's Red Mill 1:1 gluten-free flour, so that's my recommendation for the best results.
Rolled oats - Classic old-fashioned rolled oats will give you the best texture. Avoid quick oats because they'll get too soft, as well as steel-cut oats because they will stay hard.
Eggs - The eggs hold everything together and help the muffins rise. I haven't tested any vegan alternatives, but if you do, please let me know how it went in the comments!
Cane sugar - The muffins are sweetened with cane sugar. It's less processed than white sugar, but still very neutral in flavor, so the blueberries and bananas can stand out.
Turbinado sugar - This is optional, but I like sprinkling the tops of the muffins with coarse sugar before baking. It creates the most delicious, crunchy cafe-style muffin tops! But of course, if you want lower sugar muffins, skip this one!
Yogurt and milk - I like using Greek yogurt and almond milk or cashew milk in these muffins, but any whole milk or non-dairy milk and yogurt will do! The yogurt adds a little bit of tang, makes the muffins extra moist and soft, and helps them to rise. You can also substitute the yogurt for sour cream.
Avocado oil - Oil makes the muffins more cake-like. I prefer using refined pure avocado oil in all of my baking due to its very neutral flavor and high smoke point, but you can also use melted unsalted butter if you want to add more flavor! It may change the texture slightly.
Bananas - Use ripe bananas with lots of black spots. They're much easier to mash and sweeter.
Blueberries - You can use fresh blueberries or frozen ones. If you use frozen blueberries, I recommend tossing them with tapioca starch (or corn starch or arrowroot starch) before adding them to the batter. This prevents them from sinking to the bottom of the muffins, and it absorbs some of the juice they release.
Flavorings - Vanilla extract and a little bit of ground cinnamon add just enough flavor to complement the blueberries. You can use vanilla bean paste and vanilla extract interchangeably.

Variations and Substitutions

Oil - If you don't have avocado oil, you can use any other neutral-tasting vegetable oil or melted butter. Coconut oil may work too, but it tends to make baked goods denser, and I haven't tested it in this recipe.
Different berries - Add diced strawberries, raspberries, or halved blackberries instead of the blueberries. I strongly recommend tossing them with tapioca starch (or any other starch) before adding them to the batter.
Chocolate chips - Swap some of the blueberries or all of them for chocolate chips! If you do decide to leave out the blueberries completely, I recommend only adding ½ cup of chocolate chips. 1 cup would be way too much.
Crumb topping - If you're feeling extra fancy, you can add a streusel topping on the muffins before baking, made with a mix of flour, butter, and sugar, or one with oats.

Step-by-Step Instructions

Preheat your oven to 425°F and line a 12-muffin pan with paper muffin cups. Set aside.
In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, fine sea salt, and rolled oats. Set aside.
Into a large bowl, add eggs, cane sugar, avocado oil, and vanilla extract. Whisk until well combined and creamy.

Flour and oats in a glass bowl on the left and cane sugar, eggs, oil, and vanilla extract in a white bowl on the right.

Mash your bananas using a fork or a potato masher. Add the mashed banana and Greek yogurt, then whisk again to combine.
Add the dry ingredients to the wet ingredients and whisk until just combined. Be careful not to overmix the batter.

Wet ingredients with added yogurt and mashed banana on the left and with flour on the right.

If you're using frozen blueberries, toss them with tapioca starch in a small bowl. This will prevent the blueberries from making the batter too wet as well as sinking to the bottom.

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Frozen blueberries in a glass bowl with tapioca starch before and after tossing the two together.

Fold in the blueberries and chocolate chips into the batter. When using frozen blueberries, try to do this as quickly as possible. The more you mix the batter, the more the blueberries will stain the batter.

Muffin batter with frozen blueberries before and after folding them in.

Spoon the muffin batter into your prepared muffin pan, filling each to the top. This recipe makes a lot of batter, so they will be filled to the top. Don’t overfill them.
Sprinkle each muffin with turbinado sugar and some dry rolled oats if desired.
Bake in the preheated oven at 425°F for 5 minutes.
Lower the heat to 350°F without opening the oven door and continue to bake the muffins for another 24-26 minutes. They’re ready when the tops are golden, and a toothpick inserted in the middle of a muffin comes out clean.
Allow them to cool in the pan for at least 5-10 minutes. Then carefully transfer them to a cooling wire rack. Enjoy warm.

Muffins with blueberries sprinkled with oats in a muffin pan before and after baking.

Tips & Tricks!

Toss the blueberries in starch - This prevents them from sinking to the bottom of the muffins and making the batter too wet. I like tapioca, but corn or arrowroot works great as well!
Sprinkle coarse sugar on top - This creates a crispy caramelized muffin tops and makes the muffins taste as if they came from a fancy coffee shop!

Two blueberry oatmeal muffins stacked and two hands holding one muffin torn open over them to show the fluffy inside.

Storing and Reheating

Refrigerator: You can store the muffins at room temperature for 1 day, but if you plan to store them for longer, I recommend keeping them in the fridge in an airtight container for 3-4 days.

Freezer: You can also freeze the muffins in a freezer-safe container or a freezer bag for 2-4 months. They freeze really well and once defrosted, they're as good as fresh!

Reheating: Warm up the muffins in a preheated oven at 300F on a small baking sheet until warmed through. If they're refrigerated, this should take 8-10 minutes. If your muffins are frozen, I recommend defrosting them first. Either in the fridge overnight or on the counter for about 1 hour. You could reheat them from frozen, but you'll have to slice them in half once they're soft enough because they stay frozen in the middle for a while.

FAQs

How can I ripen my bananas quickly for these muffins?

Lay them on a baking sheet with parchment paper (leaving the peel on) and bake in a preheated oven at 350°F for 10-20 minutes until the skin is black. This will make them very soft and easy to mash. Handle carefully and allow them to cool before adding them to the batter.

Why didn't my muffins rise?

This could be either because you added too much liquid, like yogurt and mashed banana, or the batter is overmixed, so it fell flat. Please leave a comment so I can troubleshoot this for you!

Banana blueberry oat muffins on a black wire rack with fresh blueberries in a small glass bowl and ripe bananas in the corner.

Similar Muffins and Breads

If you want to try more muffins with blueberries, there are two of my favorite recipes linked below! The peach one is perfect for the summer!

I'm also adding two banana bread recipes in case you want to try other combos with berries and banana. Head over to Breads and Muffins for all the latest ones!

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Have you tried these Blueberry Banana Oatmeal Muffins? Please leave a star rating and let me know how it went in the comments below!

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