This Blueberry Banana Oatmeal Muffins Recipe Is Bursting With Blueberry Goodness (35 Minutes) by Elisa Schmitz

In my quest to make the best blueberry muffins, I came up with this blueberry banana oatmeal muffins recipe that literally bursts with blueberry flavor. The blueberries explode into the batter, and those that stay whole end up bursting in your mouth. How cool is that?

Blueberries are a magical little fruit. Yes, they taste amazing, but they’re also packed with vitamins and antioxidants. They may even help lower cholesterol and blood pressure, among many other health benefits. The oats in this muffin recipe are another great source of nutrition, and the bananas ensure they’re super moist. This recipe is also gluten-free. 

Here's your shopping list for this muffin recipe: rolled oats, flour, bananas, blueberries, milk, brown sugar, butter, eggs, baking powder, cinnamon, vanilla and salt. The walnuts are optional, but highly recommended. You mix the batter, fold in the blueberries and get baking.

These blueberry muffins bake up to golden perfection in about 20 minutes and are perfect for weekend baking therapy. They make a wonderful breakfast or brunch or snack anytime of day. Enjoy the blueberry goodness!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes (ovens vary)
Total Time: 30 to 35 minutes
Servings: 24 

Ingredients

• 3 cups rolled oats (I used gluten-free oats)
• 1 cup flour (I used gluten-free flour)
• 3 ripe bananas, mashed
• 3 cups fresh blueberries
• 1 cup milk or nut milk (I used almond milk)
• 1 cup light brown sugar
• 1/2 cup melted butter
• 4 eggs
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 2 teaspoons vanilla extract
• dash of salt
• 1 cup chopped walnuts (optional, but so good)

Here's how to make it:

1. Put all ingredients except blueberries into a large bowl. Mix until well combined. Fold in blueberries. (To make these muffins gluten-free, use gluten-free flour. I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour. I love to add chopped walnuts to my breads and muffins for added texture and nutrition, but they are optional.)
   
2. Pour the batter into prepared muffin tins. (I used liners, but if you prefer not to, then spray the muffin pans with nonstick cooking spray.)
   
3. Bake in a preheated 350-degree F oven for about 20 to 25 minutes or until golden brown. Store leftovers in an airtight container in the refrigerator. These muffins also can be frozen for up to three months.
   
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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