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Muffins in paper cases on a cutting board.

Oatmeal Banana Blueberry Muffins

Oatmeal banana blueberry muffins are bursting with flavor and are easy to make! Ripe bananas, brown sugar, butter, and eggs make these muffins moist and delicious.
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Prep Time : 10 mins
Cook Time : 20 mins
Cuisine: : Australian, Western
Course : Breakfast
Servings : 12 large muffins
Calories : 271 : kcal
Estimated Cost (AUD) : $6.40 or $0.53 a muffin (using frozen blueberries)

INGREDIENTS

Wet-mix

  • 240 grams (8.46 ounces / 1 cup) about 2 large, overripe bananas
  • 3 large eggs room temperature
  • 80 ml (⅓ cup) vegetable oil
  • 80 ml (⅓ cup) sour cream or buttermilk

Dry Mix

  • 200 grams (7.15 ounces) of plain flour
  • 2 ½ level teaspoons of baking powder
  • 1 teaspoon of mixed spice powder
  • 100 grams (3.55 ounces) of rolled oats
  • 100 grams (3.55 ounces) of brown sugar
  • 75 grams (2.64 ounces / ½ cup) of chopped nuts, like walnuts, pecans, roasted - see notes below roasted - see notes below
  • 160 grams (5.85 ounces / 1 ½ cups) frozen blueberries (don't defrost) (don't defrost)

Topping (optional)

  • ¼ cup of finely chopped nuts

INSTRUCTIONS

  • Preheat the oven to 190°C (375°F). Line a 12-hole muffin tin with paper muffin cases or grease and flour them well.
  • Place the bananas into a large bowl or jug and mash well.
  • Add the eggs, oil, and sour cream and mix until well combined. Put aside.
  • Sift the flour, baking powder, and mixed spice powder into another large bowl.
  • Add the oats, brown sugar, and chopped nuts to the flour and stir to combine. Then add the blueberries and stir to coat in flour.
  • Make a well in the center of the mixture and pour the wet ingredients into the dry.
  • Use a wooden spoon to stir the mixture until it just combines. The batter should be a little lumpy.
  • Spoon the mixture evenly into the prepared muffin tin holes.
  • Place into the oven and bake for about 15 - 20 minutes or until they have risen and cooked. They are cooked when you can insert a skewer into one of the muffins and it comes out clean.
  • Allow the muffins to stand in the tin for 5 minutes then transfer them to a wire rack. Serve, hot, warm, or at room temperature.

Notes

TIPS FOR SUCCESS
Line the muffin tin holes - We like to use muffin liners in the muffins tin because it makes it easier to remove the muffins from the pan. 
If you can't get muffin cases you could use large cupcake cases or make your own by following the guide on our how to make muffin liners page or grease and flour the muffin holes.
https://recipepocket.com/parchment-paper-muffin-liners/
Don't thaw the berries - when using frozen blueberries, keep them in the freezer until the last minute, and don't over mix the batter this will stop excessive color bleed and keep the batter looking a little lighter in color.
Don't overmix the batter - When combining the wet and dry ingredients, it's best to mix it until it just combines, and it's okay for the batter to be a little lumpy because this will give a lighter moist muffin. 
Overmixed batter will make the muffins firm and dry.
Don't overcook because they will dry out - avoid overcooking the muffins because this can make them dry. 
Test them after 15 minutes of baking by pressing down on the top, and if it springs back, the muffins are ready. If not, bake for another 5 minutes and test again.
Or, insert a skewer into one of the muffins, and if it comes out clean, they are ready.
ROASTING NUTS
For this recipe, roast the nuts for the batter only. The nuts used on top as decoration should be left unroasted because these will get roasted during baking.
Roasting nuts will bring out their flavor and makes them taste better.  
You can dry roast nuts by placing them in a dry skillet over medium heat until they turn a light golden color and start to smell fragrant, then immediately remove them from the heat and transfer them to a plate to cool.
Tip: Remove the nuts from the hot skillet as soon as they are ready to stop them from overcooking and burning.
 
Nutrition Facts
Oatmeal Banana Blueberry Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
271
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
3
g
Cholesterol
 
42
mg
14
%
Sodium
 
48
mg
2
%
Potassium
 
204
mg
6
%
Carbohydrates
 
34
g
11
%
Fiber
 
2
g
8
%
Sugar
 
13
g
14
%
Protein
 
6
g
12
%
Vitamin A
 
93
IU
2
%
Vitamin C
 
3
mg
4
%
Calcium
 
44
mg
4
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclosure