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Home » Breakfast Recipes » Healthy Oat & Blueberry Blender Muffins

Healthy Oat & Blueberry Blender Muffins

January 22, 2016 by Ciara Attwell, Updated December 17, 2024

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Delicious and super healthy, these gluten free Oat & Blueberry Blender Muffins are so easy to make and nutritious enough to have for breakfast!

Blueberry Blender muffin in a blue & white polka dot muffin case

I promised myself that I was going to get better at breakfast time in 2016. Although I always have great intentions to encourage the kids to eat a wider and more varied diet at breakfast time, I still find myself falling back on the same breakfasts when we are in a rush during the week. 

Blender Muffins

I have seen Blender Muffin recipes all over pinterest lately. This recipe in particular caught my eye and I decided to adapt it to make these super delicious and healthy Oat & Blueberry Blender Muffins.

Perfect for busy mornings when I don’t have enough time to prepare a breakfast from scratch.

a collage of four pictures showing the stages of making the blender muffins

The Recipe

First of all I have to stress how easy this recipe is. All you need to do is chuck the ingredients into a blender or food processor and blitz until they are all combined.

No hard graft needed in mixing or stirring!

These muffins are super nutritious too; made with oats rather than wheat flour and honey instead of refined sugar.

They are perfect for breakfast! Packed full of slow releasing carbs and fibre and make a great snack for kids too.

One thing I should point out is that because these muffins are made with oats, they are denser than normal muffins.

So if you are expecting a super light and fluffy muffin then I don’t want to disappoint you.

However, I really like the texture of these muffins and even though they are quite dense, they feel really hearty and filling.

a close up of the muffin now removed from the casing with the other muffins in the background

My daughter gets really excited when I serve these for breakfast now. She calls them “Breakfast Cake“, so I’m taking that as a big thumbs up from her!

If you try this recipe please do let me know what you think. Or tag me in a picture Instagram. I’d love to see your pictures!

OTHER RECIPES YOU MAY ENJOY:

Chocolate Raspberry Pancakes – Delicious Chocolate & Raspberry Pancakes packed with healthy ingredients like oats, eggs and bananas and sweetened with just a little honey.

Fruit & Nut Breakfast Cookies – Sweetened with bananas and a little honey, these Breakfast Cookies are packed with slow releasing carbs and fibre too. Perfect for feeding your family on busy mornings!

Print
Delicious and super healthy, these gluten free Oat & Blueberry Blender Muffins are so easy to make and nutritious enough to have for breakfast! | My Fussy Eater blog

Healthy Oat & Blueberry Blender Muffins


★★★★★ 4.1 from 8 reviews
  • Author: Ciara Attwell @ My Fussy Eater
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: European
Print Recipe
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Description

Delicious and super healthy, these Oat & Blueberry Blender Muffins are so easy to make and nutritious enough to have for breakfast!


Ingredients

  • 1 cup / 100g rolled oats
  • 2 large ripe bananas
  • 2 large eggs
  • 1 cup greek yogurt
  • 3 tbsp honey
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • pinch of salt
  • 1 cup / 125g fresh or frozen blueberries
  • Recipe adapted from Le Creme De La Crumb

Instructions

  1. Preheat the oven to 390f / 180c. Line a muffin tray with muffin cases and spray them with a little spray oil.
  2. Put all the ingredients except the blueberries into a blender or food processor and blitz until all combined. Stir in half the blueberries.
  3. Pour the mixture into the muffin cases, filling ¾ full. Top with the remaining blueberries.
  4. Bake in the oven for between 15 – 20 minutes or until a toothpick comes out clean.
  5. Remove from the muffin tins and allow to cool on a wire rack.

Notes

This recipes makes 8 large or 12 small muffins.
Store in an airtight container for up to 3 days.

1 Muffin21113.7 g129.9 mg3.1 g1.6 g35.4 g3.8 g8.4 g
Oat & Blueberry Blender Muffins Pinterest Pin

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Filed Under: Breakfast Recipes, Easy Snack Ideas For Kids, Gluten Free, Nut Free Recipes, Recipes, Vegetarian Recipes Tagged With: blueberries, muffins, oats

Comments

  1. Heather says

    March 10, 2018 at 7:05 pm

    I used my nutribullet to make these and they tasted great!

    ★★★★★

    Reply
  2. Kourtney says

    January 25, 2018 at 3:10 pm

    The flavor was ok but they didn’t set up and they were very mushy.

    ★★

    Reply
  3. Liz says

    January 24, 2018 at 7:28 am

    Simple, healthy and tasty !

    ★★★★

    Reply
  4. Esther says

    August 13, 2017 at 10:12 am

    Hi there,

    Me and my daughter just made these and they smell delicious but have completely sunk in the middle when I’ve taken them out of the oven. I’ve also had to cook them for three times longer for the tooth pick to come out clean.

    I used the same cup to measure everything. Is that incorrect then based on the comments?

    Was so looking forward to eating them and they look like blueberry pancakes lol.

    Reply
    • Ciara Attwell says

      August 14, 2017 at 7:51 pm

      Hi Esther, I think a lot of people are having issues with these muffins so I am going to redo the recipe.

      Reply
  5. Claire says

    June 30, 2017 at 10:31 am

    Is this meant to be 2 cups of oats?
    I made them exactly as stated and it was liquid that took forever to bake

    Reply
  6. Karen Keymer says

    March 30, 2017 at 4:09 pm

    Hi these are lovely I have made them recently do u have a list of nutrients for them calories carbs/protein?

    Reply
  7. Nahla Al Malki says

    December 15, 2016 at 2:01 pm

    Hi there, I made these with my toddler and he loved them! (they didnt stick on the paper but now I know to use the silicon ones next time)

    I want to freeze the rest of the batch, do you just put them in a big tupper wear? or wrap each one seperatly in cling film? also how do they do with heating if you want to eat them warm?

    Reply
    • Ciara Attwell says

      December 20, 2016 at 8:47 am

      To freeze I put 4 of them into a freezer bag and then squeeze out the air and seal shut. I tend to just leave them out overnight to defrost but you could microwave them too. Although they might start to fall apart so be careful!

      Reply
  8. Jenna says

    August 5, 2016 at 3:47 am

    These look delish! How many grams in a cup of yogurt?? I never measure anything with cups!

    Reply
    • Adotps says

      August 15, 2016 at 8:38 pm

      Hi. I don’t measure w/grams but per google, it’s 220 g for 1 cup.

      Reply
  9. Adotps says

    July 29, 2016 at 2:13 am

    Hi. I made a double batch. I used 1/2 cup applesauce and 2 eggs instead of 4. I also used 1 cup fresh black cherries and 1 cup fresh blueberries. In half of the mix I added dark chocolate chips.
    I declare they are DELICIOUS! Oh my goodness the cherries and blueberries – oh my! And then the ones with chocolate are just so decadent.
    My problems with it were #1 it sticks to the muffin papers. Next time I won’t use muffin liners. #2 it took forever to bake – 30 minutes on 350 & then 10 at 250. Maybe I’ll try baking at a higher temperature next time.

    ★★★★

    Reply
    • Lora says

      August 10, 2016 at 10:09 am

      Use parchment paper liners or just cut parchment paper cut to size and they won’t stick.

      Reply
  10. Adotps says

    July 29, 2016 at 2:13 am

    Hi. I made a double batch. I used 1/2 cup applesauce and 2 eggs instead of 4. I also used 1 cup fresh black cherries and 1 cup fresh blueberries. In half of the mix I added dark chocolate chips.
    I declare they are DELICIOUS! Oh my goodness the cherries and blueberries – oh my! And then the ones with chocolate are just so decadent.
    My problems with it were #1 it sticks to the muffin papers. Next time I won’t use muffin liners. #2 it took forever to bake – 30 minutes on 350 & then 10 at 250. Maybe I’ll try baking at a higher temperature next time.

    ★★★★

    Reply
  11. Kelli says

    July 5, 2016 at 9:05 pm

    These are delicious! I added about 1/4 cup of flax seed meal and they are so moist!
    Thank you!

    ★★★★★

    Reply
    • Ciara Attwell says

      July 6, 2016 at 8:18 am

      Delicious! I love flaxseed so will have to try adding it to this recipe!

      Reply
  12. Gabby says

    May 21, 2016 at 3:11 pm

    Hi! I have a question for you regarding the yogurt in the recipe. My sister is allergic to dairy so I have to replace dairy products. Do you know of anything I could replace it with? Could I use any sort of oils or dairy-free milk? Thank you!

    Reply
    • Ciara Attwell says

      May 21, 2016 at 6:24 pm

      Hi Gabby, you could try dairy free yogurt – so coconut yogurt or soya yogurt.

      Reply
  13. Lisa says

    April 11, 2016 at 11:49 pm

    Hello. Do u use plain Greek yogurt? Could u use vanilla flavored? I ran out of plain but have vanilla.

    Reply
    • Ciara Attwell says

      April 12, 2016 at 7:05 am

      Hi Lisa, yes you could definitely use vanilla. Maybe leave out the vanilla extract if you do!

      Reply
  14. Rachel says

    April 4, 2016 at 3:27 pm

    Not sure what I am doing wrong but I have tried these twice and they don’t cook in the middle however brown on top. After 20 mins when I check on them they just go flat. How much yogurt is a cup? Do you have to sift the baking powder etc. I was really looking forward to eating them with my toddler for snack ????

    Reply
    • Ciara Attwell says

      April 4, 2016 at 5:59 pm

      Hi Rachel, I’m sorry they didn’t work out for you. Sometimes different ovens can vary very differently. Perhaps try putting less mixture in each muffin tin and turning the temperature up a little. That should help them to cook through.

      Reply
      • Jaco says

        February 18, 2017 at 1:12 pm

        Hi, I just tried these, and though they taste delicious, mine did not cook in the middle. I realised that as I tried to convert the cup measurements, I inadvertently used an equal proportion of yogurt to oats. Doh! Do you mind measuring how many grams your cup give? They seem to vary wildly across the Atlantic!

        ★★★★

        Reply
  15. Fer says

    March 21, 2016 at 11:30 pm

    Hi! Just made them, taste delicious! Can they be freezed? Made a whole batch but won’t be able to eat them so quickly

    Reply
    • Ciara Attwell says

      March 22, 2016 at 8:21 pm

      Yes you can freeze them! Then just take them out and let them defrost naturally want you want to eat them again!

      Reply
  16. Candi says

    March 20, 2016 at 3:30 pm

    My son is 10 1/2 months old so we still can’t do honey, do you have a substitute that I can use?

    Reply
    • Ciara Attwell says

      March 21, 2016 at 5:46 am

      Hi Candi, try just a small amount of apple sauce. That should be ok!

      Reply
  17. Jo says

    February 2, 2016 at 8:57 pm

    Have just made these, taste delicious but a big stodgy st the bottom sadly 🙁 I’ll still eat them but may need to reduce temperate for fan assisted oven and cooked a little longer as tops browned quite quickly!
    Great recipe though! Thanks!

    Reply
    • Ciara Attwell says

      February 3, 2016 at 2:53 pm

      Hi, oats can be a bit difficult in baking sometimes, but im glad you found a solution to get them even cooked!

      Reply
  18. Charlie @ The Kitchen Shed says

    January 27, 2016 at 2:35 pm

    These look gorgeous, and healthy too! I might have to try these out with my little one, he was just asking if we could do some baking.

    Reply
    • Ciara Attwell says

      January 27, 2016 at 9:00 pm

      Thank you, I hope you like them!

      Reply
  19. Kerry at Kerry Cooks says

    January 26, 2016 at 10:14 am

    I didn’t even know you could make muffins in a blender! What a great idea – these look delicious Ciara!

    ★★★★★

    Reply
    • Ciara Attwell says

      January 26, 2016 at 2:01 pm

      Thanks Kerry, they’re super simple!

      Reply
  20. Joy says

    January 23, 2016 at 12:30 am

    They look great, 2 cups of what kind of oats? Cooked, raw, quick, rolled or oat flour?

    Reply
    • Ciara Attwell says

      January 23, 2016 at 11:54 am

      Rolled Oats!

      Reply

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Hi, I'm Ciara! I'm a food writer and cookbook author and I'm always looking for new ways to make food fun and interesting for kids! I specialise in fussy eating and share tips and tricks to get your kids eating better along with lots of family friendly recipes. Read More…

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