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.

Blueberry Muffins - Blender

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!>

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Blender Blueberry Muffins

Servings 12 muffins


  • 2 eggs
  • 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!


Other Thoughts:
  • 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.>>