Blueberry Blender Muffins (Gluten-Free)

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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Blueberry Blender Muffins (Gluten-Free)

These tender, lightly sweet and nutritious blueberry muffins are a favorite in my household. I like to make a batch on the weekend and store them in the freezer to use in school lunchboxes and as snacks. A blender does quick work of breaking down whole oats and sliced almonds into flour, and it’s also used to blend together the wet ingredients, including a whole banana. You could also make these muffins in a food processor.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Breakfast

Cuisine: American

Keyword: blueberry blender muffins, blueberry breakfast muffins, muffins in the blender

Servings: 12 muffins

Author: Nicki Sizemore

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

Do Ahead: The muffins can be refrigerated in an airtight container for up to 2 days or frozen for up to 2 months.

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.