Warm, fluffy, and bursting with juicy blueberries, these Blueberry Banana Oat Muffins taste like banana bread with a wholesome oat twist. Perfect for breakfast, snacking, or a sweet treat with coffee, they’re the kind of muffins that disappear the moment they come out of the oven!
Why you will love this recipe:
- These muffins are super moist and easy to make
- Bursting with juicy blueberries in every bite
- Hearty oats make them filling and wholesome
- Perfect for breakfast, snacks, or lunchboxes
- Freezer-friendly and great for meal prep
Ingredients:
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⭐ Key Ingredients to Spotlight
Ripe Bananas: Natural sweetness and unbeatable moisture.
Old-Fashioned Oats: Add texture and cozy, hearty flavor.
Blueberries: Big taste of juicy fresh blueberries.
Brown Sugar & Honey: Warm, caramel-like sweetness.
Cinnamon & Vanilla: Bakery aroma that has your kitchen smelling amazing.
See recipe card for quantities.
Instructions:
- Preheat oven to 375°F and line a muffin tin.
- In one bowl, whisk flour, oats, baking powder, baking soda, cinnamon, and salt.
3. In another bowl, mix bananas, brown sugar, honey, butter, eggs, vanilla, and milk.
4. Gently fold wet into dry. Don’t over mix.
5. Fold in blueberries.
6. Divide into muffin cups. Add crumble if using.
7. Bake 18–22 minutes until golden and a toothpick comes out clean.
Substitutions/Variations:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Swap milk for almond or oat milk, butter for coconut oil.
- Lemon Blueberry: Add lemon zest for a bright twist.
- Nutty Crunch: Stir in chopped walnuts or pecans.
- Healthy Boost: Replace half the flour with whole wheat pastry flour.
Tips and Tricks:
Toss blueberries in a little flour so they don’t sink.
Use very ripe, spotty bananas for best flavor.
Let the batter rest 5 minutes before baking so the oats soften.
Fill liners almost full for tall, bakery-style tops.
Storage and Make Ahead Tips:
Store at room temp 2 days, refrigerated up to 5 days.
Freeze up to 3 months; thaw overnight or microwave 30 seconds.
Great for batch baking and school breakfasts.
FAQ'S:
Can I use frozen blueberries?
Yes! Add them straight from frozen and gently fold in.
Can I make these into mini muffins?
Absolutely! Bake 10–12 minutes.
Are these healthy?
They’re naturally sweetened with fruit and oats, making them a wholesome treat.
For more recipes like this:
Valentine's Day Crack
Equipment
- Rimmed baking sheet
- Aluminum foil or parchment paper I prefer parchment paper for easier release.
- medium saucepan
- Heat-resistant spatula
- Offset spatula (helpful for spreading chocolate)
Ingredients
- 40–48 saltine crackers (enough to cover pan)
- 1 cup unsalted butter so the toffee doesn’t become overly salty
- 2 cups semi-sweet or milk chocolate wafers
- ½ cup pink, red, and white sprinkles
Optional Ingredients:
- Crushed freeze-dried strawberries I like to use Tru Fru strawberry flavor
- Valentine M&M’s
- White chocolate drizzle
- Flaky sea salt
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and spray lightly.
- Arrange saltines in a single layer, edge to edge.
- In a saucepan, melt butter and brown sugar together. Bring to a rolling boil and boil for 3 minutes, stirring constantly.
- Carefully pour the hot toffee over the crackers and spread evenly.
- Bake for 5–6 minutes, until bubbly and remove from the oven.
- Melt the chocolate in a microwave safe bowl in 30 second intervals and stir each time until completely melted and smooth.
- Pour the chocolate carefully and evenly over the toffee layer. Even it out with an offset spatula if needed.
- Decorate with sprinkles and toppings while chocolate is warm.
- Chill in the fridge 30–45 minutes until set.
- Break into pieces and enjoy!!
Notes
Fun Variations:
- Strawberry Shortcake Crack: White chocolate and crushed freeze-dried strawberries
- Cookies & Cream Love: White chocolate and crushed Oreos
- Dark Chocolate Sea Salt: Dark chocolate and flaky sea salt for a grown-up twist
- Pink Chocolate Swirl: Drizzle melted pink candy melts over the top
