These nutritious blueberry blender muffins are made with whole oats and almonds, and are naturally sweetened with a banana and a touch of maple syrup. Best of all, the batter gets whipped up in minutes, right in the blender!
These ultra-tender blueberry blender muffins have saved me more times than I can count. Not only are they easy to make, but they freeze beautifully. On busy mornings (i.e. every single morning), I can pop a few out of the freezer and reheat them for breakfast, or toss them in backpacks (still frozen) for school lunches and snacks. Bam!
Ingredients:
- Old fashioned rolled oats
- Sliced almonds
- Ground flax seeds
- Baking powder
- Cinnamon and nutmeg
- Milk (use nut milk or oat milk for dairy free muffins)
- Banana
- Maple syrup
- Vanilla
- Coconut oil
- Eggs
- Fresh or frozen blueberries
How to make blueberry blender muffins:
- In a blender, combine oats, almonds, flax seeds, baking powder, cinnamon, nutmeg and salt. Blend until the oats and almonds are finely ground, stopping and scraping often if using a regular blender, or using the tamper to stir if using Vitamix. Transfer the mixture to a bowl.
- In the same blender (no need to wash it!), blend the wet ingredients, including a whole banana, maple syrup, coconut oil and eggs. Stir the wet ingredients into the dry ingredients, fold in blueberries, and the batter is done.
Serving suggestions
These blueberry blender muffins are filled with fiber, protein and good-for-you fats, making them a perfect on-the-go breakfast or snack. Serve them on their own or with softened butter for smearing!
How to store the muffins
These muffins can be refrigerated for a couple of days or frozen for several months. I store the muffins in a large ziptop bag in the freezer (which I have to hide lest the kids find and eat them all before the week’s end).
Recipe tips:
- This batter gets made in a food processor or blender (I use my Vitamix, which is one of my most prized possessions). This is not only a big time saver, but it also makes for an easier clean-up.
- I prefer to use wild blueberries in these muffins, which are smaller and distribute better (frozen berries work great!).
- An ice cream scoop with a lever is a great tool for scooping the batter into the muffin cups without making a mess.
- Don't miss these other blender recipes, including: carrot cake blender muffins, banana oat blender pancakes and high protein strawberry waffles!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other healthy make-ahead breakfasts:
- Strawberry Oat Waffles
- Carrot Cake Blender Muffins
- Banana Oat Blender Pancakes
- Banana Oatcakes
- Baked Oatmeal
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Get the recipe!
Blueberry Blender Muffins (Gluten-Free)
Ingredients
- ½ cup (50g) old-fashioned rolled oats
- 1 ½ cups (162g) sliced almonds (or you can use the same weight of whole raw almonds)
- 2 tablespoons ground flax seeds
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- Pinch freshly ground nutmeg
- ¾ teaspoon fine sea salt
- ¼ cup milk or unsweetened nut or soy milk
- 1 medium ripe banana , peeled
- ½ teaspoon vanilla extract
- 3 tablespoons maple syrup
- 2 tablespoons extra virgin coconut oil or butter , melted and cooled slightly
- 2 large eggs
- 1 cup fresh or frozen wild blueberries
Instructions
- Preheat the oven to 350˚F. Line 12 muffin cups with paper liners.
- In a blender (or food processor), combine the oats, almonds, flax seeds, baking powder, cinnamon, nutmeg and sea salt. Blend until the oats and almonds are finely ground, stopping and scraping often if using a regular blender, or using the tamper to stir if using a high-speed blender such as a Vitamix. Be careful not to over-blend, otherwise the almonds could turn into butter. Transfer the flour to a medium bowl.
- In the blender (no need to clean) add the milk, banana, vanilla, maple syrup, coconut oil and eggs. Blend until smooth. Pour the wet ingredients over the dry ingredients and stir until combined. Fold in the blueberries.
- Transfer the batter to the prepared muffin cups (an ice cream scoop is a great tool for this job). Bake 30-35 minutes, rotating the pan halfway through cooking, or until pale golden and lightly firm to the touch. Cool completely.
Notes
- This batter gets made in a food processor or blender (I use my Vitamix, which is one of my most prized possessions). This is not only a big time saver, but it also makes for an easier clean-up.
- I prefer to use wild blueberries in these muffins, which are smaller and distribute better (frozen berries work great!).
- An ice cream scoop with a lever is a great tool for scooping the batter into the muffin cups without making a mess.
Sue Vaccaro says
Will this recipe work without the flax seeds? Is there a substitute for the flax seeds?
Thanks,
Sue
Nicki Sizemore says
Hi Sue, the flax seeds lend added fiber, but you can omit them if you prefer. I hope you enjoy the muffins!
Laura says
Could chopped apples or another fruit be substituted for the blueberries? Or rhubarb? And could I use applesauce in place of the banana--I'm not a fan of bananas in baked goods. Excited to try this recipe!
Nicki Sizemore says
Hi Laura, you can absolutely use chopped apples in place of the blueberries! I have not tested this recipe using applesauce in place of the bananas, however, so I cannot guarantee the results. I hope you enjoy the muffins, and keep me posted!
Diane says
Can I use almond flour in place of the almonds? If so do I weigh the flour? Thanks
Nicki Sizemore says
Hi Diane, yes! You can use 162g of almond flour in place of the sliced almonds. I hope you like the muffins!
Christi Sizemore Behrend says
Sounds great! By the way, Sam has butter and jelly sandwiches for lunch too. 🙂
Nicki Sizemore says
I love that Sam and Ella have the same lunch! xoxoxo cousins 🙂
Brady says
I am excited to try these out. My guys LOVE blueberry muffins and throwing a batch or two (or THREE!!) into the freezer and/or divying them up amongst mom friends sounds grand. Plus, its sounds like a great baseball-game-is-running-late-need-a-healthy-snack-before-dinner fix! I'll let you know how mine come out!!
Nicki Sizemore says
I hope you're boys like them! Keep me posted!
Lian Williams says
Hi Nicki!
These muffins sound great and so easy. I have a question though, did you use the Vitamix dry container to blend the nuts and grains into flour? I only have the Vitamix wet containers and I'm concerned about scratching them. Would I get the same results in the food processor?
Let me know,
Have a great day and thanks!
Lian
Nicki Sizemore says
Hi, yes I did use the Vitamix for these. Any good blender should work, or a food processor. I hope you enjoy!!