These banana blackberry oatmeal muffins are soft and fluffy with the delicious flavours of banana bread and tart blackberries. They're the perfect muffins for breakfast or a snack!
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These banana blackberry oatmeal muffins have it all - great texture, fruity flavour, and they're not too sweet. Did I mention they're super fluffy? Make them with fresh or frozen blackberries in no time and you have an easy grab-and-go breakfast ready for the next few days.
Why you'll love this recipe
- Soft and fluffy muffins. These muffins have the perfect texture, especially when freshly baked.
- Moist texture. The mashed bananas and moisture from the blackberries ensure these muffins aren't dry whatsoever.
- Fruity and tart flavour. They taste like banana bread with the sweetness of blackberries.
- Easy to make recipe. These muffins are ready in less than an hour and don't require a mixer or any special tools to make.
Tools
- Muffin pan - You'll need a regular muffin pan or cupcake pan to bake the muffins in. This recipe is perfect for a 12-cup muffin pan or larger.
- Muffin liners - Line the muffin pan with parchment paper muffin liners of your choice. You can use regular short liners or tulip liners for bakery-style muffins.
Ingredients
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient or skip ahead to the recipe.
- All-purpose flour
- Rolled oats - Use rolled oats or quick oats. Rolled oats add more of a texture to the muffins while quick oats are softer and kind of disappear into the muffins. Use whichever one you prefer.
- Granulated sugar
- Baking powder
- Salt
- Bananas - Use very ripe bananas as you would for banana bread. When the banana peel is black and speckled, they're perfect. Ripe bananas are sweeter and softer and make very moist muffins.
- Oil - Use any light-tasting oil like canola oil, avocado oil, or grapeseed oil.
- Egg
- Buttermilk - Buttermilk makes muffins very moist and soft thanks to its fat content and the acidity helps them rise higher.
- Vanilla extract
- Blackberries - You can use fresh or frozen blackberries. There's no need to thaw them if you're using frozen blackberries - just chop them up while frozen and add them to the batter. If you're using fresh blackberries like I did, pat them dry with a paper towel after chopping them and coat them in flour to soak up any excess moisture.
How to make banana blackberry oatmeal muffins
Prep - Preheat oven to 400°F. Line a 12-cup muffin pan with muffin liners and set aside.
Mix dry ingredients - In a medium bowl, stir together flour, oats, sugar, baking powder, and salt. Set aside.
Mix wet ingredients - In a large mixing bowl, mash the bananas with the back of a fork until very mushy. Add the oil, egg, buttermilk, and vanilla extract and whisk together until combined.
Fold together batter - Add the flour mixture to the wet mixture and fold together with a spatula until just barely combined.
Fold blackberries into batter - In a medium bowl, toss the chopped blackberries in a tablespoon of flour to soak up any excess liquid. Add the coated blackberries to the batter and gently fold them together just until the blackberries are distributed evenly throughout the batter.
Fill muffin pan - Use two spoons or a cookie scooper to fill the muffin liners completely full with batter. Sprinkle sugar on top of each muffin.
Bake - Bake muffins for about 23-25 minutes or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Let the muffins cool in the pan for about 15 minutes before transferring them to a wire rack to cool or enjoy them warm.
Storage
These banana blackberry oatmeal muffins can be stored in an airtight container or covered in plastic wrap at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezing
Leftovers can be frozen by placing them in an airtight container, freezer bag, or wrapping them well in plastic wrap and/or aluminium foil and freezing for up to 1 month. Thaw at room temperature for several hours or reheat before eating.
Tips for success
- Use very ripe bananas. Bananas that are speckly and almost overripe are perfect for baking because they're extra sweet and easy to mash up.
- Don't overmix the batter. Overmixing the batter increases gluten-formation which can make the muffins too dense. Mixing too vigorously after adding the blackberries can also cause the blackberries to break apart and turn your batter pink.
- Overfill the muffin liners. One of the key methods to make muffins with big puffy tops is to simply fill the muffin liners with more batter. They should be filled all the way full with some of the batter doming up out of the liner.
- Try different berry variations. Switch out the blackberries for raspberries or blueberries for a completely different flavour.
Frequently asked questions
You can make the batter about an hour before baking them but I wouldn't recommend storing it for much longer. The baking powder in the batter will start activating soon after mixing the batter and you want to bake the muffins while the baking powder is still active. Once baked, the muffins can be stored at room temperature for a few days.
For muffins with puffy tops, make sure your baking powder is still active (you can test it by adding it to a cup of water - if it fizzles, it's good to use). Fill your muffin pan completely full with batter (not ¾ full like with cakes or cupcakes). Bake the muffins at a high temperature (like 400°F) so that the sides of the muffins bake faster and the batter in the middle is forced to rise upwards.
Yes, you can use frozen blackberries. They're actually easier to work with than fresh blackberries because they won't crush easily when mixing them into the batter. Chop them up while frozen and add them to the batter while still frozen. Thawed blackberries will be too mushy and will bleed into the batter.
More muffin recipes to try
Recipe
Banana Blackberry Oatmeal Muffins
Equipment
Ingredients
- 300 g all-purpose flour
- 75 g rolled oats or quick oats
- 100 g granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 225 g very ripe bananas, about 2 medium bananas
- 100 g light-tasting oil
- 1 large egg
- 170 g buttermilk
- 1 tablespoon vanilla extract
- 200 g blackberries, fresh or frozen, finely chopped
- 1 tablespoon all-purpose flour, for coating blackberries
- 2 tablespoons granulated sugar, for sprinkling
Instructions
- Prep: Preheat oven to 400°F. Line a 12-cup muffin pan with muffin liners and set aside.
- Mix dry ingredients: In a medium bowl, stir together flour, oats, sugar, baking powder, and salt. Set aside.
- Mix wet ingredients: In a large mixing bowl, mash the bananas with the back of a fork until very mushy. Add the oil, egg, buttermilk, and vanilla extract and whisk together until combined.
- Fold together batter: Add the flour mixture to the wet mixture and fold together with a spatula until just barely combined.
- Fold blackberries into batter: In a medium bowl, toss the chopped blackberries in a tablespoon of flour to soak up any excess liquid. Add the coated blackberries to the batter and gently fold them together just until the blackberries are distributed evenly throughout the batter.
- Fill muffin pan: Use two spoons or a cookie scooper to fill the muffin liners completely full with batter. Sprinkle sugar on top of each muffin.
- Bake: Bake muffins for about 23-25 minutes or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Let the muffins cool in the pan for about 15 minutes before transferring them to a wire rack to cool or enjoy them warm.
Emily
Can this be done with strawberries?
Gail Ng
Yes that should work just as well!