Oatmeal Blueberry Blender Muffins (gluten free)

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Looking for a recipe full of simple and nutritious ingredients perfect for breakfast time on busy mornings, or as a great snack idea? You will love these easy blueberry blender muffins!

For a long time, these oatmeal banana blender muffins have been a favorite in our house. But recently I started wondering if I could create a similar recipe but without the bananas and full of delicious blueberries instead. 

On our homestead, we try to stick to eating the food all year round that we grew ourselves or purchased locally. So, our freezers are stocked with berries we freeze in season. But we rarely have ripe bananas on hand besides when we go to the grocery store every couple of months.

I’m so pleased with how these delicious muffins turned out and it’s a great way to use up extra blueberries!

Blueberry Blender Muffins – Ingredients

These healthy blueberry blender muffins are completely flourless with no refined or white sugar and filled with ingredients that we always have on hand in our pantry. You can find the full recipe below but here’s what you’ll need!

Oats – We love the One Degree certified gluten free oats that we buy from Costco. But any type of rolled or quick oats will work in this recipe.

Eggs – Because of how these muffins are made by being mixed in a blender or food processor, I’d stick with regular eggs and avoid egg substitutes (like flax eggs) in this recipe.

Yogurt – Any plain yogurt will work. We typically use regular homemade yogurt but for more protein, plain Greek yogurt is a great option too.

Coconut oil – We prefer coconut oil in this recipe and like the subtle flavor that it adds. But butter would be a great substitute here.

Vanilla Extract

Pure Maple Syrup or Honey

Baking Powder – Look for aluminum free baking powder—we use Bob’s Red Mill brand.

Salt

Blueberries – Either frozen or fresh blueberries work well in this recipe.

How to Make Blueberry Blender Muffins

The best part about these blender muffin recipes is how easy they are to make! 

No need to mix wet ingredients and dry ingredients together in a mixing bowl. Simply, measure all the ingredients (besides the blueberries) and dump them into the container of your blender or food processor.

Mix thoroughly until the base of the muffins is made into a smooth batter.

Pour into prepared 12-cup muffin pan. We use silicone muffin cups in our cupcake pan but you could also grease the pan thoroughly with an olive oil cooking spray or use paper liners.

Gently add blueberries to each muffin. You could add all the blueberries to your batter but we’ve found that it’s easier to more proportionately distribute the blueberries by adding them to the individual muffins and pressing them into the batter.

Bake and enjoy!

How to store blueberry blender muffins?

These will keep great on the counter for up to 3 days in an airtight container.

Can you freeze blender muffins?

Absolutely! We love to make batches of these and freeze for the future. Freeze in a single layer on a baking sheet and then store in freezer bags. These taste great thawed either at room temperature or reheated slightly in the oven.

Can I make these dairy free?

Yes! To make dairy-free, swap out the yogurt for a nondairy milk yogurt like plain coconut milk yogurt.

Oatmeal Blueberry Blender Muffins Recipe

Yield: 12 Muffins

Ingredients:

2 cups oats
3 eggs
¼ cup yogurt
3 tbsp coconut oil
1/3 cups maple syrup or honey
1 tsp vanilla extract
1 tbsp baking powder
¼ tsp salt
¾ cup fresh or frozen blueberries

Directions:

1. Add all ingredients, except for the blueberries, to the container of a blender or food processor.

2. Blend thoroughly until a smooth batter is formed.

3. Pour into prepared muffin cups.

4. Gently add a small handful of blueberries to each muffin, carefully pressing them in.

5. Bake at 350°F for 18-22 minutes.

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For more of our favorite muffin recipes:

Blender Banana Oat Muffins
Easy Blueberry Buckwheat Muffins
Simple Gluten Free Butternut Squash Muffins
Gluten Free Chocolate Beet Muffins

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