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.
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.
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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.
Frequently asked questions
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.
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.
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
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.
20
servings15
minutes30
minutes246
kcal45
minutesPrevent your screen from going dark!
Ingredients
- For the muffins:
2 cups flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 and ¼ teaspoon baking soda
½ teaspoon salt
3 ripe bananas
2 cups granulated sugar
2 eggs
¾ cup vegetable oil
½ cup buttermilk (see note)
1 teaspoon vanilla extract
1.5 cups blueberries
- For the crumble topping:
3 tablespoon unsalted butter, melted
¼ cup brown sugar
¼ cup roasted pecans, chopped (see note)
½ cup oats
1 tablespoon granulated sugar
½ teaspoon 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.
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