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These ultra-tender blueberry blender muffins have saved me more times than I can count. I have an admission: I hate packing school lunches. I have friends who post pictures of their kids’ lunches that are perfectly portioned and often just plain adorable. I wish they’d come here and make Ella’s lunch, which inevitably falls into 3 categories: leftover pasta in a thermos, a “picnic” of cheese and sausage with fruit, or a mini pita bread pizza (pita + pesto or marinara + sliced mozzarella). Her lunches are far from photo-worthy, and making them is a chore. That’s why having healthy staples like these blueberry muffins in the freezer is a lifesaver.

Blueberry blender muffins in muffin tin on cooling rack.

On busy mornings (i.e. every single morning), I can pop one out of the freezer, toss it in her backpack or lunch bag, and by snack or lunchtime it’s defrosted and ready to eat. Bam! (Yeah, I just did a fist pump.)

Healthy blueberry muffins

It doesn’t get easier than these blueberry blender muffins, which are made in a blender or food processor. I love making batters in the blender, which saves time and clean-up (don’t miss these carrot cake blender muffins and these banana oat blender pancakes!). It also allows you to make your own flours from whole grains and nuts. This is a huge money saver, costing pennies on the dollar verses buying bagged oat and nut flours.

Process shot showing almonds ground into a flour inside the blender.

How to make blueberry muffins in the blender

In this recipe, whole oats and sliced almonds are blended with a touch of cinnamon and nutmeg until finely ground. The blender does double duty by also mixing together the wet ingredients, including a whole banana, maple syrup, eggs and spices. Stir the wet ingredients into the dry ingredients, fold in blueberries, and the batter is done.

Hand grabbing a muffin from the counter.

The result is a tender, lightly sweetened blueberry muffin that’s filled with fiber, protein and good-for-you-fats. But forget all that, because they just TASTE GREAT!

How to store blueberry 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 James finds and eats them all before the week’s end. ☺️

Hand holding half of a blueberry muffin, showing the inside.

Tips for making blueberry breakfast muffins:

  • 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.

With a stash of these blueberry blender muffins in your freezer, even the craziest of days are possible. 😁

Other healthy make-ahead breakfasts:

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Overhead shot of blueberry blender muffins lined up on the counter.
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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.

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