Easy Banana Blueberry Oat Muffins
These Banana Blueberry Oat Muffins have become a staple in my kitchen. They check every single box: quick to throw together, packed with different flavors, kid-approved, freezer-friendly, and great for an on the go breakfast. Plus they are super easy to make in just about 30 minutes. Slather one with a little salted butter while it’s still warm and you won’t be reaching for a granola bar ever again.
Sometimes muffins get a bad rap because they are dry and boring. But not these muffins- they are sweet from the overripe bananas (but not too sweet!) moist from the greek yogurt, butter and oil, and juicy from the burst of blueberries throughout.
And the oats? They get my attention first. I combine the rolled oats with the Greek yogurt and milk and let them sit for 5 to 10 minutes. This little step makes a huge difference. Oats are thirsty, and if you just toss them into the batter dry, they stay a little gritty and don’t fully hydrate. Soaking them first softens them completely so they melt right into the muffin, adding moisture and a subtle chew without any coarse texture. It also gives the yogurt and milk time to thicken up a bit, which contributes to that tender, almost creamy crumb. Don’t skip it.
As a professional baker, this is the same technique I use for apple oat muffins too! If you have more bananas sitting in your counter you can also make these blackberry banana muffins.
Baking Muffins
For muffins to have more of a bakery style look I always do 2 things:
1- Bake them on high heat (425) for the first few minutes- about 7, then lower the oven to 350° and finish baking. The initial high heat makes the batter rise quickly before baking the rest of the muffin and helps create a more rounder top.
2- I add garnishes to the top of the muffins so that the tops come out pretty and you dont just have the mix ins- well, mixed in, to the batter.
These muffins are super moist from the greek yogurt, melted butter, AND oil. The yogurt and the butter help not just with moisture but with flavor as well, and the oil helps to make sure these stay tender and fresh for more than one day!
Easy Banana Blueberry Oat Muffins
Ingredients
- ½ cup rolled oats, 45g
- ¼ cup Greek yogurt, 60g
- ¼ cup milk
- 2 cups all-purpose flour, 240g
- 1 cup sugar, 200g
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- 1 cup blueberries, fresh or frozen
- 2 small-medium overripe bananas
- ¼ cup unsalted butter, melted
- ¼ cup neutral oil
- 2 eggs, large room temp
- 1 tbsp vanilla extract
- Top with more blueberries and oats
Instructions
- In a small bowl, combine the ½ cup rolled oats, ¼ cup Greek yogurt, and ¼ cup milk. Stir together and let sit for 5-10 minutes to allow the oats to soak and soften.
- Preheat the oven to 425°F and line a 12 cup muffin tin with muffin liners.
- In a medium sized bowl, add the 2 cups flour, 1 cup sugar, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp kosher salt. Mix lightly with a whisk. Toss the blueberries into the dry mix and coat lightly. Set aside.
- Mash the bananas into the bowl with the oats.
- Melt the 1/4 cup butter in a small bowl then add to the oats along with the ¼ cup vegetable oil, 2 eggs, and 1 tbsp vanilla extract. Mix well with the whisk.
- All at once, add the dry ingredients into the wet ingredients. Using a large spatula, lightly and gently fold in the flour taking care not to over mix. You want the flour to JUST mix in until there are no more large streaks. The batter will be thick and lumpy.
- Using an ice cream scoop, scoop the batter into the prepared muffin tin all the way to the top. Top each muffin with a few extra blueberries and a pinch of rolled oats.
- Bake for 7 minutes at 425°F, then lower the temperature to 350°F and continue to bake for another 13 to 15 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Take the muffins out and let them cool for 5 to 10 minutes in the tin, then remove and cool completely on a wire rack.
