Since half my recipes lately involve a baked good created in the blender, it’s probably about time for a blender sponsor, right?! I kid. I don’t have one. But, it appears that you all appreciate a fast blender recipe as much as I do. So, they are going to keep coming around here!
This recipe is also quite out of character for late October…. but when my kids requested blueberry muffins, I couldn’t argue. They sounded pretty delicious to me too.
So here we are – eating blender blueberry muffins the week before Halloween. I’m okay with it if you’re okay with it.
I used my Chocolate Banana Blender Muffins as a ‘template’ for these guys. But, I didn’t want the bananas to steal the flavor show. So, these have 1/3 cup honey for the sweetness. And, I swapped a little avocado oil for the peanut butter. So these blueberry muffins are a rare nut free recipe around here! The substance of these muffins come from oats, so they can easily be made gluten free as well. And lastly, you can throw in a container of Greek yogurt instead of remembering to buy a big tub of plain Greek yogurt. I used the Aldi Skyr – vanilla flavor and would highly recommend using something similar.
The lemon flavor is subtle and the vanilla adds a nice sweetness. Hope you guys enjoy these as much as we did! <past tense… we crushed them!>
Blender Blueberry Muffins
Servings: 12 muffins
2 Tbsp avocado oil
2 cups oats
5.3 oz container Greek yogurt or Skyr (I used nonfat vanilla Skyr from Aldi)
1/3 cup honey
1 Tbsp lemon juice
1 Tbsp chia seeds
1 tsp vanilla
1 tsp baking powder
1/2 tsp baking soda
Add after blending: 1 cup blueberries & 1 tsp lemon zest
- Preheat oven to 350 degrees. Grease 12 cup muffin pan.
- In a high powered blender, add all ingredients except the blueberries and lemon zest. Pro tip: add ingredients in the order listed here and it will blend easier. If you put the oats in first, it’s a lot harder to get those blades turning.
- Once well combined, stop blender and stir in blueberries and lemon zest.
- Fill each muffin tin about 2/3rd full. Try to distribute batter evenly.
- Bake for 12 – 14 minutes or until they start to brown at the edges and toothpick inserted into the center comes out clean.
- Remove from pan and allow to cool slightly. Enjoy!
- I used fresh blueberries in these but I’m sure you could use frozen. They might just need to bake a little longer if you put them in frozen. They also tend to turn the whole muffin more blue – but nbd.
- If you’re feeding these to a kid under 1 year old, don’t use honey. I haven’t tried it – but I assume maple syrup would work well too.
- You can use any type of oil you want – I just like the nutrition and neutral flavor of avocado oil.
- If zesting a lemon seems like too much, feel free to skip that piece. They will still be delicious.
Athletes: Highly encourage these to fulfill the frequent snack needs throughout the day. Or, as a pregame to a meal – or postgame – I won’t judge.
Healthy Eating: A muffin would be a great snack between meals. Each muffin is 125 calories balanced well with protein, healthy fats, and whole grain carbohydrates. You could also make a breakfast out of it by adding some protein – eggs, yogurt, cottage cheese, etc.
Kids: Maybe your 4 year old will eat 3 for breakfast too…. but if they do, rest assured they’re getting some balanced nutrition in!
<<Please excuse the poor photo quality. Due to popular demand, I had to take some quick photos before the sun came up so I could let my rugrats eat them all.>>