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Blueberry Blender Muffins with blueberries
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Healthier Blueberry Blender Muffins

Naturally sweetened and 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!
Course Breakfast, Snack
Cuisine American
Keyword blender muffins, healthy blueberry muffins
Prep Time 5 minutes
Cook Time 20 minutes
Resting time 10 minutes
Total Time 25 minutes
Servings 8 standard muffins (24 minis)
Calories 165kcal

Ingredients

  • 1 cup + 2 T (105g) old fashioned oats (use certified gluten free oats if needed)
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp coarse salt
  • ½ tsp 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 tsp vanilla extract
  • 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. 

Notes

* Recipe makes about 8 standard muffins or 24 mini muffins. Prep the pan and adjust baking times accordingly.
 
The muffins here are shown with an optional glaze which is a simple blend of sugar, vanilla extract, and water.
 
Freezer Note: These muffins freeze well. Freeze the ones you won't eat in a couple days in a freezer safe bag or container for up to 3 months. When ready to enjoy, pop them into the toaster oven to reheat.
 

Nutrition

Calories: 165kcal