Oat Bran–Banana-Blueberry Muffins

Recipe for Oat Bran–Banana-Blueberry Muffins
Becky Luigart-Stayner


1 cup all-purpose flour
3/4 cup oat bran
1/2 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup mashed ripe banana (about 1 large)
1/3 cup vegetable oil
1 large egg
2/3 cup packed light-brown sugar
1/2 cup milk
3/4 cup fresh or frozen blueberries (thawed, if frozen)
sugar, for sprinkling (optional)


Preheat the oven to 400°F. Butter a 12-cup standard muffin pan or line the pan with baking cups. Set aside. Combine the flour, oat bran, whole wheat flour, baking powder, and salt in a large mixing bowl. Whisk to blend. In a separate bowl, whisk the banana, oil, egg, brown sugar, and milk until evenly blended. Make a well in the dry ingredients and add the liquids. Stir well, until just a few streaks of dry ingredients remain, then stir in the blueberries until evenly mixed. Divide the batter equally among the cups. Sprinkle a little sugar on top of each, if you like. Bake for 10 minutes, then reduce the heat to 375°F and bake for 12 minutes more.

Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins from the pan and continue to cool. Serve warm or at room temperature.


10 to 12 muffins.

Reader Comments

Leave a Comment

Oat Bran-Banana-Blueberry Muffin recipe

I've now made this recipe three times. I've been using one large frozen banana as well as frozen homegrown concord grapes instead of the blueberries. I don't put any sugar on the top either - they are a HIT with family and friends.