Banana Blueberry Oatmeal Muffins

4.34 from 3 votes

All the best things about banana muffins, blueberry muffins and oatmeal muffins in one perfect package!

Prep Time10

Cook Time15

Total Time25

Course: Afternoon Tea, Breads, Breakfast, Dessert, Morning Tea, Snack

Cuisine: American, Australian, Western

Keyword: banana blueberry oatmeal muffins

Servings:

Calories: 133kcal

Preheat the oven to 400°F/200°C. If your oven has a convection (fan) setting, use that and set the temperature to 350°F/180°C. Grease a 12-cup muffin pan or line with paper muffin liners.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
2 cups all-purpose flour, 1/3 cup brown sugar, 4 tsp baking powder, ½ tsp fine salt
In another bowl, mash the banana with a fork. Put the egg, mashed banana, oatmeal, buttermilk and oil into a jug or bowl and whisk to combine.
1 egg, 1 banana, 1 cup oatmeal, ½ cup buttermilk, 1/3 cup vegetable oil
Pour the wet mixture into the dry mixture, and stir to just combine. Gently fold in the blueberries.
½ cup blueberries
Divide the batter evenly between the wells of the prepared muffin tin. Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 18-20 minutes. The muffins will look lightly browned and well risen.
Remove the cooked muffins from the oven and turn onto a cooling rack. Serve warm or at room temperature.

Preheat the oven to 400°F/200°C, combination steam setting. If your oven has variable steam settings, choose 30% (if not, don’t worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you). Grease a 12-cup muffin pan or line with paper muffin liners.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
2 cups all-purpose flour, 1/3 cup brown sugar, 4 tsp baking powder, ½ tsp fine salt
In another bowl, mash the banana with a fork. Put the egg, mashed banana, oatmeal, buttermilk and oil into a jug or bowl and whisk to combine.
1 egg, 1 banana, 1 cup oatmeal, ½ cup buttermilk, 1/3 cup vegetable oil
Pour the wet mixture into the dry mixture, and stir to just combine. Gently fold in the blueberries.
½ cup blueberries
Divide the batter evenly between the wells of the prepared muffin tin. Bake until a toothpick inserted in the center of one of the muffins comes out clean, about 12-15 minutes. The muffins will look lightly browned and well risen.
Remove the cooked muffins from the oven and turn onto a cooling rack. Serve warm or at room temperature.

Brown sugar is specified but if you don't have any just use white sugar. The muffins will still work, they'll just have a lighter color and flavor.
I use cooked, leftover oatmeal in these muffins because I often have some in the fridge. If you don't just pour 1/2 cup boiling water over 1/2 cup rolled oats and leave to stand for 15 minutes before making the recipe.
You can use any neutral-tasting cooking oil for this recipe. I use rice bran or avocado oil, but light olive oil, rapeseed, grapeseed or vegetable oils work too.