Healthy Blueberry Banana Oat Muffins are a perfect start to your morning routine. This is a little twist on a traditional blueberry muffin with flavors from banana and a lite lemon glaze. Whether you are rushing off to work or trying to get your kids ready for school, these muffins are perfect to have on hand for those busy mornings!
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I was trying to decide whether to make my Healthy Banana Oat Muffins to use up some over-ripe bananas or make a new blueberry muffin recipe. After some debating I decided to merge the recipe and make a new Healthy Banana Blueberry Oat Muffin recipe.
I loved these muffins because it took two of my favorite flavors and married them together in this perfect little package. A banana muffin has the perfect base because the bananas sweeten the muffin naturally. Then you have the sweet tangy blueberries to really add an extra smile to your face.
I wanted to make these a little different so I experimented with a lemon glaze. I came up with a Greek yogurt base. If you haven’t checked out my other recipes I’m a Greek yogurt fanatic and I use it in everything from muffins to salad dressing. The Greek yogurt in this lemon glaze made it possible to add a creamy topping without lots of calories!
You can easily omit this step if you do not care for the lemon. The muffins are delicious without it. If you do choose to try the glaze the muffins will need refrigeration.
How do you make banana blueberry muffins from scratch
Most muffin recipes are made using the same basic concept. Keep your dry ingredients and wet ingredients separate before mixing them together. This method ensures every ingredient is thoroughly mixed so your muffins cook perfectly!
Once you have your two separate bowls with dry ingredients and wet ingredients, it’s time to mix them together. I do this by making a well in the center of my dry ingredients and pouring the wet ingredients into that well. Take your spatula and with big circular motions stir batter together scraping sides and bottom of bowl. Stir only until you see no clumps of dry flour. Over mixing will cause your muffins to be tough. If you still see little lumps in the batter, do not be alarmed because they will bake out. Then the last step is to add your blueberries. I have a special trick to keep them from sinking to the bottom of the blueberry muffin!
How do you keep blueberries from sinking in muffins?
Years ago I saw a recipe tip on how to keep your blueberries from sinking in cakes or muffins. It’s actually a pretty smart tip so I thought I’d share with you. Reserve 2 tablespoons of the flour to coat the berries before adding to the batter. This flour coating helps keep the blueberries from releasing their juices when cooking which keeps the berries suspended in the batter. Who knew baking blueberry muffins was so scientific?!
Can I use frozen Blueberries in muffins?
Sometimes you really want a fresh out of the oven blueberry muffin but you find that blueberries are not in season. This is the perfect time to use frozen blueberries and still get that muffin you are craving! No need to thaw the blueberries. Just add to the batter frozen which will help keep the color of the blueberries from discoloring the batter.
How to make lemon glaze
I wanted a muffin that was more than just a banana muffin with blueberries thrown in. I thought the addition of a glaze would give it a little different twist. However many of the glaze recipes I’ve seen rely mostly on powdered sugar so I came up with this recipe which drastically reduced the amount of sugar needed.
I thought I’d continue experimenting with Greek yogurt and use that as the base in the glaze. It has a slightly sweet tangy lemon flavor that pairs perfectly with the muffin. If you do add the glaze just remember that they will need to be refrigerated.
Can blueberry muffins be frozen?
Blueberry muffins can be frozen! This is a great way to have breakfast for those busy mornings when you know you won’t have time to bake. When your muffins are out of the oven, allow them to cool completely on a wire cooling rack. Skip the lemon glaze if you are freezing. Then place your muffins on a backing tray that will fit in your freezer. Put them in the freezer for about 45 minutes. You just want them to start to freeze. Then you can individually wrap them in plastic wrap and place in a large freezer bag. Label your bag and you’ll have fresh blueberry banana muffins for hectic mornings!
I think you will love these fresh and flavorful Healthy Blueberry Banana Oat Muffins! Try them with and without the lemon glaze and let me know which version you like best!
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My Favorite Kitchen
Healthy Blueberry Banana Oat Muffins
- 1 cup old-fashioned oats
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 overly ripe bananas, mashed
- 1/4 cup honey
- 1/2 cup whole fat Greek yogurt
- 1 egg
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/4 cup greek yogurt
- 2 tablespoons powdered sugar
- Preheat oven to 350 degrees.
- Spray muffin tin with baking spray.*
- In a large bowl mix together dry ingredients; oats, whole wheat flour, all purpose flour, baking soda, baking powder and salt. After mixing dry ingredients well, gently stir in blueberries.
- In another bowl mix together all wet ingredients, bananas, honey, Greek yogurt, egg, lemon zest and juice.
- Form a well in the center of the dry ingredients and then pour wet ingredients into the center of the well. With a spatula stir together all ingredients making sure to scrap sides and bottom of bowl. Stir just until no dry ingredients remain being careful not to smash blueberries.
- Evenly divide batter into muffin tin. Place in middle position of preheat oven.
- Bake for 20 minutes or until toothpick comes out clean.