BEST Banana Blueberry Oat Muffins
Soft and moist banana oat muffins packed with juicy blueberries! This recipe is so versatile - try any type of berry or leave them out for a simple banana oat muffin.
Ingredients
- 1 ½ cups 215g all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup 50g regular rolled oats
- 1 ½ cups 150g fresh or frozen blueberries
- 2 large ripe bananas about 1 cup/240ml mashed
- ¾ cup 150g granulated sugar
- ¼ cup 60ml full fat sour cream
- ¼ cup 60ml vegetable oil
- 2 large eggs at room temperature
- raw sugar for topping
Instructions
- Preheat your oven to 350°F and line the cups of a standard 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, salt and oats until evenly blended.
- In a large bowl, mash the banana with a fork until smooth. Stir in sugar, then add sour cream and vegetable oil and whisk until combined. Whisk in eggs, one at a time, until smooth. Add dry ingredients all at once and stir together gently with a wooden spoon until just barely combined, then fold in blueberries. Do not over-mix.
- Divide batter evenly among prepared muffin cups, filling them to the rim. Sprinkle sugar on top and bake for 20-25 minutes, until golden brown and slightly firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.
