Made with whole grain oats, these healthy Blueberry Blender Muffins are lower in sugar and packed with fiber. They are perfect for your breakfast or brunch table!
I shared these muffins at my last demo where the theme was brunch made better. The goal was to create a few healthy takes on traditional brunch items.
And what’s a brunch without muffins? (The muffins here are shown with an optional glaze which is a simple blend of sugar, vanilla extract, and water.)
Make these Healthier Blueberry Blender Muffins for breakfast, brunch or a satisfying snack!Are oat flour muffins good?
When I tested this recipe, I feared the muffins would turn out dense and heavy because they don’t have any wheat flour – which lends a light, airy texture to muffins.
Nope. I’ve made these three times and each time – even with slightly different ingredients a couple times, they turned out perfectly moist and fluffy.
Once upon a time, I told myself that I didn’t like muffins. Then I made these strawberry buttermilk ones and realized that I love muffins made with oats. You can use them as a quick breakfast on the go, a brunch sweet, or a healthy snack any time of day.
How to make blender muffins
These gluten-free blender muffins couldn’t be easier to whip up. You will need a blender and all of the standard baking ingredients. Except flour! These muffins are made using oats only.
I used regular old fashioned oats to make oat flour. It takes less than 30 seconds. I prefer this to buying oat flour, which is more expensive and one more thing to have to store in the pantry or fridge.
Once the flour is ready, you’ll add typical baking ingredients like baking soda and baking powder and even some granulated sugar.
What’s the best milk for this recipe?
For the wet ingredients, I kept these muffins dairy-free by using avocado oil (other neutral oils work too) and plant-based milk. I tested the recipe using nut milk, pea protein milk, and oat milk and they all worked.
In addition to using oat flour, using very ripe bananas is an essential part of this recipe. I’m talking skin completely brown level ripeness. The bananas add bulk and sweetness to the muffins.
And a little secret? I accidentally left the sugar out of one batch when I was working on the recipe. They were still good!
Admittedly, the muffins were not as sweet and they also didn’t rise as much but they were still tasty and I will probably make them without the sugar when the bananas are super ripe and I’m making them only for myself – or others without much of a sweet tooth like me.
The muffins here are shown with an optional glaze which is a simple blend of sugar, vanilla extract, and water.
If you want a vegan blender muffin recipe, make these Gingerbread Blender Muffins during the holidays or whenever you get a craving!
Want more? Try these…
Healthy muffin recipes
Healthy Apple Cinnamon Muffins
White Cheddar Zucchini Muffins
So here’s the simple blueberry blender muffin recipe. PIN it for later and be sure to tag me on Instagram when you make this recipe!
Healthier Blueberry Blender Muffins
Ingredients
- 1 cup + 2 T (105g) old fashioned oats (use certified gluten free oats if needed)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon coarse salt
- ½ teaspoon ground cinnamon
- ¼ cup turbinado sugar (optional, any granulated sugar)
- ¼ cup plant milk (nut, pea protein, or oat milk)
- ¼ cup avocado oil
- 1 egg
- 2 small very ripe bananas (160 g)
- 1 teaspoon vanilla extract
- 1½ cup blueberries
- Cooking spray or muffin liners
Instructions
- Preheat oven to 350F with the rack in the center position. Prep a muffin tin* with cooking spray or paper liners.
- Put the oats in a dry, clean blender. Pulse briefly to grind to a flour consistency. Combine the oat flour, baking soda, baking powder, salt, sugar, and cinnamon in a medium mixing bowl. Set aside.
- Add the milk, oil, egg, banana, and vanilla to the blender and puree until smooth. Add the wet mixture to the dry ingredients and mix until combined. Let sit 10 minutes to ensure the best rise.
- Fold in the blueberries (or add them on top of the batter once inside the muffin tin). Pour the batter into the wells of the muffin tin about ¾ full.
- Bake until lightly brown and a golden crust forms around the edges, 20-22 minutes in a standard muffin tin (about 12 minutes in a mini muffin tin).
- Allow the muffins to cool in the pan not longer than 5 minutes - just until you can touch them. Remove muffins and allow to cool on a cooling rack. Serve warm if possible but room temperature is OK.
shannon lynch
What is the measurement for the blueberries?
Marisa
Hi Shannon. It’s 1½ cups blueberries. But you can add a little more or less without any issues.
Lori Willett
You left out the blueberries as an ingredient in your bluberry muffin recipe! I can figure it out on my own, but you might want to correct that glitch.
Thanks.
Marisa
Thanks so much for letting me know! I just fixed it.
Mary
Why aren’t there any blueberries listed as ingredients in the recipe? What’s a blueberry muffin with blueberries!
Marisa
Thanks for alerting me to the omission! Corrected. And also, the recipe happens to still be good without them… but they just taste like an oat-banana muffin instead 🙂
smoove
There are several “mini muffin sizes. I myself have two different mini muffin pans. I might be the only fuzzy head who doesn”t understand, but it surely would be helpful to know what mini muffin size (ounces? inches?) you used in this recipe. I”m looking forward to making these. I”ve made several of your recipes, and I”ve never been disappointed.
Marisa
Hi! Excuse the delay. Thanks for the note. I use the standard mini muffin size pan with 24 wells. The wells hold a ~2 tablespoon capacity each. Hope that helps. And I hope you enjoy the muffins!