Blueberry Banana Oatmeal Muffins

Blueberry Oatmeal Muffin on white plate with spoon and extra blueberries

5 from 3 votes

Banana Blueberry Oatmeal Muffins are seriously tasty. You will want to bake these banana blueberry muffins over and over and over!

Prep Time5

Cook Time30

Soaking Oats10

Total Time45

Course: muffin, Sweet

Cuisine: Western

Keyword: blueberry banana oatmeal muffins

Servings:

Calories: 304kcal

Author: Adrianne

Equipment

1 12 cup Muffin Tin Or Texas muffin tin Note 1
12 Patty Pan Liners
1 Large mixing bowl
1 Wooden spoon
1 Fork
1 Small bowl
1 Ice Cream Scoop Or 2 soup spoons Note 2
1 Oven Mit
1 Wire Rack

Ingredients

2 cups rolled oats Note 3
1 ½ cups buttermilk Note 4
½ cup olive oil
1 egg
2 cups wholemeal self raising flour Note 5
1/2 cup brown sugar
1 teaspoon baking powder
1 teaspoon salt
2 bananas mashed
1 cup blueberries Note 6

Instructions

Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5.
Use room temperature butter to grease a 12 cup muffin tin or fill with patty pan liners.
Combined oats, buttermilk, oil and egg in a large mixing bowl. Give it a stir and then let it sit for 10 to 15 minutes. Use this time to mash the bananas. Note 7
Add flour, sugar, baking powder and salt. Use a wooden spoon and stir to combine.
Add blueberries and mashed bananas, stir gently to combine.
Spoon into muffin tin and oven bake for 30 mins in preheated oven. Use a skewer at the 25 min mark to see if they are done. If it comes out clean they are. If is has wet blueberries or banana, test in another part of the muffin, it should have no wet batter.
Use an oven mit to remove the muffin tray from the oven and place on a wire rack. After about 5 mins, remove muffins from tin and allow to cool. Note 8
To serve the muffins, ensure they have been heated, smear with butter, drizzle with honey and dust with icing sugar!

Notes

Note 1 This recipe will make 12 standard muffins or 6 Texas size muffins with approximately 4 standard size. Or you can portion the mixture across 2 Texas muffin trays, however the muffins will be slightly smaller.
Note 2 Using an ice cream scoop will ensure that you get uniform sized muffins with dome tops. If you don't have 1 you can use 2 soup spoons, 1 to spoon the mixture and 1 to scrape the other spoon.
Note 3 I use rolled oats. You don't need an expensive brand, a cheap or home brand will be fine!
Note 4 This will be in a cartoon in the fridge section of the supermarket, with the milk. It is smooth and thick. It has the texture of cream and is a pale yellow colour.
Note 5 Home brand for the flour is fine also, no need to sift, simply add it in!
Note 6 Fresh or frozen blueberries are fine. If you can't find either, have a look where the tinned and packaged fruit is. You will likely find a tin of blueberries there, packed in syrup. You can use these an alternative. Simply drain the syrup (don't rinse) and add them to the mixture. If the tin is a little more or less than 1 cup, that is fine. There is no need to get an additional tin only for the exact measurement to be right.
Note 7 If you mashed the bananas as a starting point, simply let the wet ingredients sit with the oats for 10 to 15 mins. This allows for the moisture to get into the oats.
Note 8 If you used butter to grease the muffin tin and try to remove the muffins whilst they are still hot, you risk accidently pulling the top off the muffin. So let them cool, run a butter knife around the perimeter of the tin and then take them out. You won't have this problem with liners as they don't stick to the pan at all.

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