Blueberry Oatmeal Muffins

Name: Blueberry Oatmeal Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Cuisine: American
Ingredients: 2 eggs; 3/4 cup apple juice; 1-1/2 cups ripe banana, mashed; 2/3 cup light olive oil; 2-1/2 cups old fashioned oats; 2 cups white flour; 1 teaspoon salt; 1 teaspoon baking soda; 1 tablespoon baking powder; 1-1/2 cups blueberries

by Deborah on November 15, 2024 0 comments

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This banana Blueberry Oatmeal Muffins recipe is made with old fashioned rolled oats, bananas, blueberries, apple juice, honey and cinnamon. Enjoy them with a smoothie for a light healthy breakfast, a mid-afternoon snack or as an after workout treat.

A metal muffin tin filled with blueberry oat muffins.

These muffins are loaded with hearty-healthy good-for-you ingredients and you will love how easy they are to pull together.

These healthy blueberry oat muffins are a family favorite! If I can’t find big juicy blueberries at my local health food store, then I’ll typically use organic frozen berries. And if you use frozen blueberries, you don’t need to thaw them before adding them to the batter.

What We Love About These Blueberry Oatmeal Muffins

Packed with healthy ingredients
Loaded with flavor
Easy to make
Great for breakfast or afternoon snack

Banana Blueberry Oat Muffins Ingredients

This recipe makes 10-12 regular size muffins.

Blueberries. You can use either fresh blueberries or frozen for these muffins. If you use frozen, there’s no need to thaw them first.
Eggs. We like to use large free-range brown eggs.
Juice. Apple juice adds flavor and sweetness to these muffins.
Bananas. Mashed bananas also add flavor and sweetness to the mix.
Honey. We use pure clover honey to add sweetness to the muffins.
Oil. Use a light olive oil or canola oil.
Oats. Use Old fashioned rolled oats (not instant oats).
Flour. Use a good all-purpose flour. To measure, fluff and spoon the flour into a measuring cup and level off using the back of a knife. Be sure not to pack the flour into the measuring cup.
Vanilla. We add just a little pure vanilla extract.
Cinnamon. Just a little cinnamon adds a nice touch to the muffins.
Sugar. We sprinkle a little cinnamon sugar on top of the muffins before we pop them in the oven.

Find printable recipe with measurements below

Variations

Sprinkle sliced almonds or chopped walnuts on top of the muffins before baking them.
Add 1/3 cup chopped walnuts or pecans to the batter
Stir in 1/3 cup dried fruit like raisins or dried cranberries.

How To Make Blueberry Oatmeal Muffins

Prep. Preheat oven to 350 degrees and line muffin tins with paper liner cups or grease the tins.
Whisk Dry Ingredients. Combine the flour, salt, baking soda, and baking powder in a bowl.
Mix Wet Ingredients. In a medium bowl combine the egg, apple juice, bananas, oil and oats and mix well.
Blend Ingredients. Add the dry ingredients to the wet mixture and combine well. But don’t over mix.
Add Blueberries. Using a silicon spatula, gently fold in the blueberries.
Scoop Batter. Scoop the batter into the muffin tins. Sprinkle the tops of each muffin tin with a pinch of cinnamon brown sugar.
Bake. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Tips For Making The Best Muffins

Preheat the oven and line the muffin tins before mixing the batter.
Don’t over-mix the batter. Stir or mix the batter just until the dry ingredients are moistened, otherwise you’ll end up with dense muffins. These muffins are a little more dense already due to the added oatmeal, so be careful you don’t over-mix them or they’ll be even more dense.
Gently fold in the blueberries using a silicon spatula.
If you don’t have paper liners, be sure to grease (using butter or cooking spray) and lightly flour the muffin tins before adding the batter.

Should I Use Fresh Or Frozen Blueberries?

You can use either fresh or frozen blueberries to make muffins with. If using frozen, there is no need to thaw frozen blueberries before folding into your batter.

Do I Need To Use Muffin Liners?

You don’t need to use muffin liners, but they sure are convenient. The muffins don’t stick to the pan and the liners peel right away from the baked muffins. If you choose not to use liners, then you’ll need to grease the tins using oil or a baking spray to keep the muffins from sticking to the pan.

How To Fill Muffin Tins

To fill muffin tins, use a measuring cup or ice cream scoop to transfer the batter from the mixing bowl to the tins. Most standard muffin tins will hold 3-4 tablespoons of batter. So if you use a 1/4 cup to measure the batter, all of the muffins should be the same size and they will all bake more evenly. If your batter is thicker, you can use a piping bag to fill the tins. You want to fill the tins with enough batter to get round tops, but don’t overfill them so the batter spreads over the pan once they start to bake.

What’s The Best Way To Check Muffins For Doneness?

You can tell when muffins are don by sticking a toothpick in the center of a muffin. If the muffins are done, the toothpick will come out clean, and if the muffins aren’t quite done yet, the toothpick will come out with a little moist batter on it.

Can You Make Muffin Batter In Advance?

Unfortunately no. Once the batter is mixed, the muffins should be baked. If you allow the batter to rest, the muffins won’t rise properly because the baking soda and/or baking powder will be activated as soon as it is mixed with wet ingredient

Best Way To Store Muffins

To prevent muffins from turning sticky and soggy while they are stored, line the bottom of an air-tight container with paper towels. Then place the muffins in a single layer on the towels. and secure the lid. If properly store, the muffins will last up to 5 days.

Looking For More Breakfast Recipes?

Yield: 10 muffins