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.