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–+ servings
Blueberry banana oatmeal muffins. Recipe by movers and bakers
5 from 1 vote

Blueberry Banana Oatmeal Muffins

Start your morning right with these blueberry banana oatmeal muffins. The ultimate blend of wholesome nutrition and bakery-style flavour. Bursting with juicy blueberries and naturally sweetened with overripe bananas, these muffins are packed with hearty oats for a slow-release energy boost.
Servings 12 servings
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

  • 115 g (½ cup) unsalted butter, melted
  • 65 g (¼ cup + 1 tbsp) brown sugar, plus extra for sprinkling on top
  • 2 large eggs
  • 2 overripe bananas, mashed
  • 115 g (½ cup) yogurt
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp cardamom
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 0.5 tsp salt
  • 220 g (1 ½ cups + 1 tbsp) plain (all purpose) flour
  • 80 g (1 cup) oats
  • 225 g (1 ¼ cups + 2 tbsp) blueberries

Instructions

  • Line the muffin tin with liners then set it aside. Preheat the oven to 180C/350F whilst preparing the muffins.
  • Melt the butter in a large bowl. Add in the sugar and whisk until the sugar has dissolved, about 2-3 minutes. Tip in the eggs and yogurt and mix in well. Finally, add in the vanilla and banana and stir through to make a smooth batter.
    115 g (½ cup) unsalted butter, melted, 65 g (¼ cup + 1 tbsp) brown sugar, plus extra for sprinkling on top, 2 large eggs, 2 overripe bananas, mashed, 115 g (½ cup) yogurt, 1 tsp vanilla
  • Into the same bowl, tip in the cinnamon, nutmeg, cardamom, baking powder, bicarbonate of soda (baking soda) and salt. Stir to thoroughly combine. Add in the plain (all purpose) flour and oats and fold in gently with a spatula until a few streaks remain.
    1 tsp cinnamon, 0.25 tsp nutmeg, 0.25 tsp cardamom, 1 tsp baking powder, 1 tsp bicarbonate of soda (baking soda), 0.5 tsp salt, 220 g (1 ½ cups + 1 tbsp) plain (all purpose) flour, 80 g (1 cup) oats
  • Finally, set aside a large handful of blueberries, then tip in the remaining berries and gently fold them through the muffin mixture to evenly spread them. Divide the mixture evenly between the muffin cases, then stud the top of each muffin with extra blueberries and sprinkle with a little additional sugar (I use white granulated) for a little extra crunch. This extra sugar is totally optional, but a lovely texture on the muffins!
    225 g (1 ¼ cups + 2 tbsp) blueberries
  • Bake the muffins in the hot oven for 20-22 minutes until golden on top, firm to the touch and a wooden skewer inserted comes out clean. Leave the baked muffins to cool for a few minutes before removing to cool on a cooling rack. Enjoy!

Notes

  • I like to use cases to bake these muffins in because they are very moist! They will be easier to remove from the pan and easier to store if baked in cases
  • You can use the same amount (in ml) of vegetable oil instead of melted butter. I like to use melted butter because of the flavour it gives these banana blueberry oatmeal muffins.
  • Both fresh and frozen blueberries work in this recipe. If using frozen fruit, no need to thaw them before baking. Remember not to over work the batter after adding the blueberries or the fruit will bleed into the mixture.
  • This recipe is perfect for using up overripe bananas. Next time you have overripe bananas, if you cannot bake immediately, freeze the fruit until you have chance, then thaw before mashing to make these beauties!
  • When making muffins, it is really important to remember not to over mix the batter. Over mixing muffin batter will lead to tough and chewy muffins, not light and fluffy ones. When adding in the flour and oats at the end, mix it all together until just combined and no more large amounts of dry flour is visible, no more than this.
  • I like topping my oat banana and blueberry muffins with a little extra (granulated) sugar before baking to give a little bit of crunch on top. This is totally optional, but makes for a love texture!
  • The oatmeal banana blueberry muffins should not be left to cool completely in the tin. Once baked and removed from the oven, allow them to cool for a couple of minutes in the tin before removing and leaving on a wire rack to cool.
    • Author: Andrea
    Calories: 229kcal
    Course: Muffins
    Cuisine: American
    Keyword: Banana Oat Muffins, Blueberry Banana Oatmeal Muffins, Healthy Breakfast Muffins, Moist banana blueberry bakes

    Nutrition

    Calories: 229kcal