Oatmeal Banana Blueberry Muffins
These muffins are loaded with bananas, blueberries, and oats and topped with a toasty oat and sugar topping. Oatmeal banana blueberry muffins make the perfect grab and go breakfast!
Servings: 9 muffins
Equipment
- One 12-hole muffin tin
Ingredients
Topping
- ¼ cup old-fashioned rolled oats (20 grams)
- 1 tablespoon dark brown sugar, firmly packed
- ½ teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted
Muffins
- 1 cup all-purpose flour + 1 teaspoon to toss blueberries in (120 grams + 1 teaspoon)
- ¼ cup dark brown sugar, firmly packed (50 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 1 cup old-fashioned rolled oats (80 grams)
- ¾ cup buttermilk (6 ounces)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- ¾ cup mashed ripe bananas (about 2 small) (225 grams)
- ¾ cup fresh blueberries (142 grams)
Instructions
- Heat oven to 425°F (220°C) and insert paper liners into 9 of the muffin cups in a 12 cup muffin tin.
- Grease the top of the muffin tin only with melted butter or cooking spray.
Make Topping
- Combine all of the topping ingredients in a small bowl and set aside.
Make Muffin Batter
- Combine flour, brown sugar, baking powder, baking soda, cinnamon, sugar, and salt in a large bowl. Make sure there are no lumps. Add the oats.
- In a separate bowl, whisk together with a fork the buttermilk, egg, melted butter, and mashed banana.
- Make a well in the centre of the dry ingredients and pour the wet ingredients into the well. Stir with a wooden spoon until only just combined. You should still see small flecks of flour in the batter.
- Toss the blueberries in 1 teaspoon of flour and gently stir into the muffin batter.
- Spoon the muffin batter into the lined muffin cups right to the very top. Sprinkle the oat topping over the batter.
- Bake the muffins for 5 minutes at 425°F (220°C), then lower the temperature to 350°F (180°C) without opening the door to bake for another 15 minutes. Check for doneness by inserting a toothpick into the centre of the muffin. It should come out clean.
- Allow the muffins to cool for 10 minutes in the muffin tin then remove to a cooling rack to cool further.
Notes
Ingredient Notes
- Old fashioned rolled oats: These are flat and flakey oats that cook quickly. Make sure you get rolled oats and not the quick cooking or instant kind. The latter two will make your muffins too mushy.
- Ripe bananas: Go for bananas that have brown spots on the peel but aren’t completely brown.
- Buttermilk: You’ll find tangy buttermilk in the dairy aisle. It’s great for adding moisture and helping the muffins to rise. If you can’t find any at the store, you can make your own by adding 1 tablespoon of lemon juice or vinegar into 1 cup of milk.
- Fresh blueberries: Fresh is better than frozen in this recipe. You can use frozen berries, but they will bleed a little into the batter.
- Ingredients at room temperature. Before you start creaming the butter, sugar, and eggs, make sure all of your ingredients are at room temperature. It makes it so much easier to achieve a smooth cookie dough.
- Don’t over mix. If your cookies come out of the oven in an unusual shape, gently press the sides with an offset spatula to encourage them back into a neat round shape. This is totally optional!
- Grease the top of the muffin pan. We’re filling the muffin cups all the way to the top which means the batter will rise over the top of the cups. Rub a bit of melted butter around the muffin cup holes to make sure they don’t stick to the top.
- Carefully measure. Avoid dry muffins by measuring your flour accurately. Either use scales or the scoop and sweep method for cups.