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–+ servings
A banana blackberry oatmeal muffin cut in half to show the texture inside.

Banana Blackberry Oatmeal Muffins

Author: Gail Ng
Soft and fluffy banana blackberry oatmeal muffins made moist with mashed bananas and juicy blackberries
5 from 7 votes
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Yield 12 muffins
Category Dessert
Cuisine American

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.
    Left to right: flour and oats in a mixing bowl, stirring dry ingredients together in a bowl.
  • 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.
    Left to right: mashing bananas in a bowl with a fork, whisking wet ingredients together in a mixing bowl.
  • Fold together batter: Add the flour mixture to the wet mixture and fold together with a spatula until just barely combined.
    Left to right: flour mixture in a bowl of wet ingredients, mixed muffin batter in a mixing bowl.
  • 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.
    Left to right: blackberries on top of a bowl of muffin batter, a bowl of batter with blackberries mixed in.
  • 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.
    Left to right: muffin pan filled with batter, hand sprinkling sugar on top of muffin batter.
  • 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.

Nutrition

Calories: 272kcal | Carbohydrates: 41g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 260mg | Potassium: 170mg | Fiber: 3g | Sugar: 14g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 110mg | Iron: 2mg
Keywords banana blackberry muffins, banana blackberry oatmeal muffins, blackberry muffins
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