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Banana Blueberry Oatmeal Muffins strike the perfect balance between “healthy” and “delicious.” They’re packed full of nutrients, fruit filled, fairly light and there’s just something about eating a muffin that always feels like a treat.
Not only are these light and tender muffins bursting with blueberries, they're made with rolled oats and whole grain flour, and naturally sweetened with ripe bananas, honey, and cinnamon. More nutritious than your average blueberry muffins, these make an easy and guilt-free choice for a breakfast or snack.
Ingredients You Need to Make Banana Blueberry Oatmeal Muffins
- Blueberries: fresh or frozen blueberries
- White Whole Wheat Flour: or regular whole wheat flour
- Baking Powder
- Baking Soda
- Cinnamon: ground cinnamon
- Kosher Salt: or ½ the amount of fine sea salt
- Rolled Oats: Old-fashioned rolled oats
- Honey: or maple syrup
- Butter: if using unsalted butter, add another ½ teaspoon of kosher salt
- Eggs: large or extra-large
- Vanilla: real vanilla extract
- Bananas: very ripe bananas
- Milk: ideally whole milk
These muffins are a blueberry lovers riff on my Banana Oatmeal Muffins that are a portable version of my favorite Oatmeal Banana Bread. They're great warm, room temperature or cold, and a great on-the-go breakfast or snack. They also freeze beautifully so you can always have them on hand.
Everything is better with…
You guessed it: butter. A fluffy honey butter forms the base of this muffin batter and adds a level of rich flavor that sets these muffins apart from others like them. That said, you’ve got options that I’ve outlined below.
- Instead of butter, use coconut oil or a 50/50 blend of butter or coconut oil and olive oil or a neutrally flavored oil like avocado oil. If you use a vegetable oil other than coconut oil, reduce the amount to 7 tablespoons instead of the 8 tablespoons (½ cup) called for in the recipe.
- Use frozen blueberries instead of fresh (don't thaw first) or an equal amount of cherries or another berry.
- Enhance the spice if you like with more cinnamon or another warm spice like nutmeg or ground cardamom.
Before you add the blueberries to the batter, don't skip the step of tossing them with a little bit of the dry ingredient mixture. This will ensure the blueberries don’t sink to the bottom of the muffins — evenly dispersed berries make for prettier and tastier muffins.
How to Store
These muffins will keep for up to 5 days in an airtight container in the refrigerator. Or freeze for up to 2 months in a freezer safe container or freezer bag.
More Healthy Breakfast Ideas
How to Make Banana Blueberry Oatmeal Muffins
Whisk flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Sprinkle 2 tablespoons of this dry mixture over blueberries in a separate bowl and stir to coat (to prevent blueberries from sinking to the bottom). Stir oats into dry mixture.
In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high until fluffy. Add eggs and vanilla and mix just until combined. Then add mashed bananas and milk and mix just until combined.
Add oat mixture to batter, scraping down sides of bowl as needed. Remove bowl from stand and fold in blueberries.
Spoon batter into parchment lined muffin cups in a standard muffin tin until ~¾ full. Bake in an oven preheated to 350˚F until a knife inserted in the center comes out clean, about 30 minutes. Transfer muffins in the tin to a cooling rack for 15 minutes. Remove muffins from tin and place back on the rack to cool completely. (Or enjoy them warm!)
Banana Blueberry Oatmeal Muffins
- 1 cup blueberries fresh or frozen
- 1 ½ cups white whole wheat flour 180 grams
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup old-fashioned rolled oats 48 grams
- ½ cup honey 170 grams
- ⅓ cup butter softened
- 2 eggs lightly beaten
- 1 teaspoon vanilla
- 3 very ripe bananas mashed
- ¼ cup whole milk
- Preheat the oven to 350°F.
- Line a standard 12-cup muffin tin with muffin liners or generously grease.
- Place blueberries in a medium bowl.
- In another medium bowl whisk together flour, baking powder, baking soda, cinnamon and salt. Sprinkle 2 tablespoons of this dry mixture over blueberries and stir to coat. (This will help distribute the blueberries throughout the muffins instead of sinking to the bottom.) Set aside.
- Stir oats into dry mixture.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; mix just until combined. Add mashed bananas and milk; mix just until combined.
- Mixing on low speed, add oat mixture to wet ingredients, scraping down sides with a spatula as needed. Remove bowl from stand and fold in blueberries.
- Spoon batter into prepared muffin tins, filling muffin cups about ¾ full. Bake 30 minutes, or until a knife inserted in the center comes out clean.
- Cool muffins in tin on wire rack for 15 minutes. Remove individual muffins from pan and place back on rack to cool completely.
- You'll need a standard 12 muffin tin for this recipe.
- If using frozen blueberries, don't thaw them before tossing in the dry mixture and adding them to the batter. They'll hold their shape better this way.