• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Hangry Economist logo
  • Home
  • About Us
    • Contact Us
  • Recipes
    • Recipe Index
    • 30 Minutes or Less
    • Healthy-ish
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
  • Lifestyle
    • DC/MD/VA Local Finds
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Lifestyle
  • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About Us
    • Lifestyle
    • Contact Us
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Breakfast

    Blueberry, Banana, and Oatmeal Muffins

    Published: Sep 9, 2021 · Modified: Apr 27, 2023 by Mollie · Leave a Comment

    Jump to Recipe Print Recipe

    These blueberry, banana, and oatmeal muffins are filled with plump blueberries and topped with a sweet and crunchy nut and oatmeal crumble. They're sweet enough for dessert, but they're perfect for breakfast too.

    Blueberry, banana, and oatmeal muffins in a muffin tin. There are blueberries scattered about and a slightly brown banana off to the side.

    My mom makes the best banana bread. It's so good that she packages several loafs and gives them out as Christmas gifts every year. A few weeks ago I was craving a blueberry muffin (my guilty pleasure) and I had some old bananas, so I asked her if she could turn her banana bread into a banana bread-blueberry muffin hybrid. And man, did she deliver.

    These blueberry, banana, and oatmeal muffins are one of my new favorites. They're super easy and delicious, and a great way to use up your extra blueberries and bananas.

    Looking for other sweet recipes? Try our pumpkin bread with streusel topping or cinnamon sugar bread french toast.

    Jump to:
    • Key Ingredients and Substitutions
    • How to Make Blueberry, Banana, and Oatmeal Muffins: Step-by-Step
    • Frequently asked questions
    • Blueberry, Banana, and Oatmeal Muffins Recipe
    • 💬 Comments

    Key Ingredients and Substitutions

    • Ripe Bananas: As with any good banana bread, these muffins are best when made with ripe or very ripe bananas. Perfect for when you get a little overzealous with your banana buying.
    • Vegetable oil: Any mild-tasting oil (like avocado oil) will work.
    • Buttermilk: You can buy buttermilk at the store, but it's also really easy to make your own. As a general rule, for a cup of buttermilk, you can add 1 tablespoon of lemon juice or white vinegar to the measuring cup, then fill the rest with milk.
    • Vanilla Extract
    • Cinnamon and Nutmeg
    • Roasted pecans: We roast our own, but you can buy packaged roasted pecans at the store. To roast them at home, spread them on a baking sheet and bake at 325°F for 5-10 minutes, or until they start browning and taste toasted.
    • Oats: We use quick oats, but any oats you have on hand should work for this recipe.
    • And your baking basics: flour, baking soda, salt, butter, brown sugar, granulated sugar, and eggs

    How to Make Blueberry, Banana, and Oatmeal Muffins: Step-by-Step

    Step 1: Preheat your oven to 325°F.

    Step 2: In a medium-sized mixing bowl, combine flour, cinnamon, nutmeg, baking soda, and salt. Set aside.

    Step 3: In a separate large mixing bowl, combine the bananas, granulated sugar, eggs, oil, buttermilk, vanilla extract, and blueberries. Mash the banana and a few of the blueberries and mix together until everything is combined.

    Step 4: Gradually add the flour mixture to the bowl with the bananas and mix until combined.

    Step 5: Lightly grease or line muffin tins and fill about ¾ of the way full with batter.

    Step 6: In a bowl, combine the crumble ingredients. Add a spoonful to each muffin (enough to reach the top of the tin or paper).

    Step 7: Bake the muffins for 30 minutes or until a toothpick comes out clean.

    A blueberry, banana, and oatmeal muffin cut in half on a counter. There are full muffins in the background.

    Frequently asked questions

    How do I store these muffins?

    Store the leftover muffins in an air-tight container for up to 4 days. We love heating our leftovers with a little bit of butter.

    What is the texture of these muffins?

    The texture of these muffins is a little bit like banana bread. The crumble topping is similar to what you'd find on top of a pie with a crumble topping.

    Can I leave out the nuts?

    Yes! The crumble topping has pecans, but you can leave them out or replace them with your favorite kind of nut.

    Blueberry, Banana, and Oatmeal Muffins Recipe

    Blueberry, Banana, and Oatmeal Muffins Recipe

    Recipe by Mollie

    These blueberry, banana, and oatmeal muffins are filled with plump blueberries and topped with a sweet and crunchy nut and oatmeal crumble. They're sweet enough for dessert, but they're perfect for breakfast too.

    Course: Dessert, BreakfastCuisine: BakingDifficulty: Easy
    5 from 5 votes
    Pin
    Print
    Servings

    20

    servings
    Prep time

    15

    minutes
    Cooking time

    30

    minutes
    Calories

    246

    kcal
    Total time

    45

    minutes
    Cook Mode

    Prevent your screen from going dark!

    Ingredients

    • For the muffins:
    • 2 cups 2 flour

    • ½ teaspoon ½ ground cinnamon

    • ½ teaspoon ½ ground nutmeg

    • 1 and ¼ teaspoon 1 and ¼ baking soda

    • ½ teaspoon ½ salt

    • 3 ripe 3 bananas

    • 2 cups 2 granulated sugar

    • 2 2 eggs

    • ¾ cup ¾ vegetable oil

    • ½ cup ½ buttermilk (see note)

    • 1 teaspoon 1 vanilla extract

    • 1.5 cups 1.5 blueberries

    • For the crumble topping:
    • 3 tablespoon 3 unsalted butter, melted

    • ¼ cup ¼ brown sugar

    • ¼ cup ¼ roasted pecans, chopped (see note)

    • ½ cup ½ oats

    • 1 tablespoon 1 granulated sugar

    • ½ teaspoon ½ cinnamon

    Directions

    • Preheat your oven to 325°F.
    • In a medium-sized mixing bowl, combine flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
    • In a separate large mixing bowl, combine the bananas, granulated sugar, eggs, oil, buttermilk, vanilla extract, and blueberries. Mash the banana and a few of the blueberries and mix together until everything is combined.
    • Gradually add the flour mixture to the bowl with the bananas and mix until combined.
    • Lightly grease or line muffin tins and fill about ¾ of the way full with batter.
    • In a bowl, combine the crumble ingredients. Add a spoonful to each muffin (enough to reach the top of the tin or paper).
    • Bake the muffins for 30 minutes or until a toothpick comes out clean.

    Notes

    • You can buy buttermilk at the store, but it's also really easy to make your own. As a general rule, for a cup of buttermilk, you can add 1 tablespoon of lemon juice or white vinegar to the measuring cup, then fill the rest with milk.
    • We roast our own pecans, but you can buy packaged roasted pecans at the store. To roast them at home, put them in the oven at 325 degrees for 5-10 minutes, until they start browning and taste toasted.

    Did you make this recipe?

    Tag and follow @hangryeconomist on Instagram

    Like this recipe?

    Follow @hangryeconomist on Pinterest

    More Breakfast

    • A slice of Guinness beer bread being slathered with butter.
      Guinness Beer Bread
    • Pizza egg cups on a plate next to a bowl of marinara sauce.
      Pizza Eggs
    • Sheet pan eggs topped with pizza ingredients like pepperoni and marinara sauce.
      Pizza Sheet Pan Eggs
    • Green eggs topped with pesto on top of ham.
      Green Eggs and Ham Recipe

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    hi, we're Michael and Mollie

    Welcome! We are Michael & Mollie, a hangry economics enthusiast and her husband. Our goal is to provide you with delicious, accessible, and healthy-ish recipes that are both time- and money-efficient.

    More about us →

    summer Recipes

    • Mango peach salsa with tomatoes in a serving bowl with a spoon.
      Mango Peach Salsa (with Tomatoes)
    • A virgin frozen strawberry mango margarita in a cocktail glass, garnished with a lime slice.
      Virgin Strawberry Margarita with Mango
    • Grilled salmon bites on a piece of parchment paper topped with a green garnish.
      Grilled Salmon Bites
    • Strawberries, basil, and halloumi on skewers on a serving plate.
      Strawberry and Halloumi Skewers

    Footer

    ↑ back to top

    Info

    • Privacy Policy
    • Accessibility Statement

    Contact

    • Email us

    Copyright © 2022 The Hangry Economist

    We are using cookies to give you the best experience on our website. Learn more here.

    The Hangry Economist
    Powered by  GDPR Cookie Compliance
    Privacy Overview

    This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

    Strictly Necessary Cookies

    Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

    If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.