Homemade blueberry oatmeal muffins with fresh lemon zest and a banana, sprinkled with a cinnamon sugar topping make the best Blueberry Banana Oatmeal Muffin recipe!
Lemon Blueberry Banana Oatmeal Muffins
Made from scratch and packed with fruit, fresh flavors and whole-grain oatmeal these muffins are irresistible. Our traditional Blueberry Muffins with a crumb topping have always been popular, but the hearty oatmeal and super easy cinnamon sugar topping adds a nice twist to these easy muffins.
We love homemade muffins for breakfast and snack time. Banana Nut Blender Muffins and Strawberry Muffins are classics. The mixture of banana, blueberries and lemon makes these muffins a little bit fancier than a classic, but with the familiar flavors, we love.
A batch of muffins mixed up on the weekend will last our family for about 3 days for breakfast which is how long the muffins can be stored on the counter. Any longer or in a humid environment store muffins in the refrigerator to keep them fresh for up to 5 days.
Of course I wish they would eat more of our All-Bran Muffins or Bran and Raisin Molasses Muffins. I think these blueberry oatmeal muffins are healthy and the cinnamon sugar topping gives them kid appeal. A much lighter layer of topping could be used to cut down more on sugar and calories.
Blueberry Banana Oatmeal Muffin Recipe
- Toss blueberries in 2 tablespoons of flour, set aside
- Mash banana, set aside
- Stir together flour, sugar, baking powder, salt and oatmeal; cut in butter
- Stir in mashed banana and lemon zest; gently fold in blueberries
- Combine buttermilk and egg, add to flour mixture and stir gently
- Spoon into greased muffin tins or use liners
- Mix sugar and cinnamon and sprinkle on top of unbaked muffins. Bake at 400°F for 18 – 25 minutes.
How to Freeze Blueberry Oatmeal Muffins
Allow muffins to cool to room temperature and place in an airtight container or bag before placing in the freezer.
A freezer bag can help eliminate more air and less air is better for keeping the muffins a better quality, but a plastic container with a lid makes it easier to stack muffins without smashing them in the freezer. To get the best of both worlds place muffins in a freezer bag inside of a plastic freezer container.
What Can I Add to Blueberry Muffins?
Blueberry muffins are really easy to customize. Mix-in the bright, fresh flavors of lemon zest, a mashed banana or two, nuts for a crunch or oatmeal for more filling whole grain to make blueberry muffins unique.
A crumb topping or a cinnamon and sugar mixture sprinkled on top can add an extra dimension of sweetness.
How to Make Blueberry Oatmeal Muffins
Mix together oatmeal, flour, sugar, baking powder, and salt.
Measure out blueberries and pour 2 tablespoons of flour on them.
Slice cold butter over top of flour mixture.
Gently stir flour into blueberries. This coating of flour will help prevent all of the berries from sinking to the bottom of the muffins.
Use a pastry cutter to “cut” the butter into the flour mixture.
Cold butter cuts well into the flour mixture. Soft butter smears and melted butter pours. Cold butter is a must to cut into the flour and oats to make small bits or small pearl or pea shaped pieces of dough.
Stir in mashed banana and lemon zest.
Gently fold in blueberries.
I like to measure buttermilk in a measuring cup and add eggs to the cup and lightly beat the eggs while mixing it into the milk.
Gently stir buttermilk and egg into the muffin mixture.
Spoon into greased or lined muffin tins and sprinkle cinnamon and sugar mixture evenly over the top of each muffin.
Bake for 18 – 25 minutes at 400°F. Muffins will be lightly golden brown on top.
Other Easy Quick Bread Recipes From the Farm:
- Banana Pecan Bread
- Pumpkin Spice Bread
- Farmhouse Peanut Butter Bread
- Carrot Bread
- Chocolate Chip Banana Bars
Blueberry Banana Oatmeal Muffin
- 1 1/2 cups blueberries
- 2 tablespoons flour
- 1 banana ripe
- 1 teaspoon lemon peel
- 1 1/2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 2 teaspoon salt
- 3/4 cup old fashioned oatmeal
- 1/2 cup butter cold
- 2/3 cup buttermilk
- 1 egg
- 1 1/2 tablespoons sugar
- 2 teaspoons cinnamon
- Toss blueberries with 2 tablespoons flour; set aside
- Mash banana; set aside
- Stir together oatmeal, remaining flour, 1 cup sugar, baking powder and salt; cut in cold butter
- Add lemon zest and banana, then gently fold in blueberries
- Combine buttermilk and lightly beaten egg then add to flour mixture; spoon into greased muffin tins
- Mix sugar and cinnamon and sprinkle on top of unbaked muffins
- Bake at 400°F for 18 – 25 minutes
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