Blueberry Banana Blender Muffins
These blueberry muffins are mixed in a blender, so they’re quick to make and moist and delicious to taste! They’re sweetened with fresh blueberries and bananas and come together in just a few minutes. Feel free to swap the all-purpose flour for a gluten-free cup-for-cup flour blend!
Prep Time:
10 minutes
Cook Time:
25 minutes
Serves:
12 muffins
Perfect for:
Finger Foods
Park Picnics
Packable Snacks
Ingredients
- 1/2 Cup whole milk
- 1/4 Cup vegetable oil
- 2 large eggs
- 2 small ripe bananas or 2/3 cup applesauce
- 1 Cup rolled oats
- 1/2 Cup sugar or 1/2 cup maple syrup
- 1 Tbsp. baking powder
- 1/2 Tsp. cinnamon, optional
- 1/4 Tsp. salt
- 1 Cup all-purpose flour or 1 cup gluten-free cup-for-cup flour blend
- 1 Package (6 ounces) Driscoll’s Blueberries
Directions
- PREHEAT oven to 375°F.
- LINE a 12-cup muffin pan with paper liners and SET ASIDE.
- POUR 1/2 cup whole milk into a blender and ADD 1/4 cup vegetable oil.
- ADD 2 large eggs and ADD 2 small ripe bananas.
- BLEND on high until mixture swirls easily inside blender.
- ADD 1 cup rolled oats and ADD 1/2 cup sugar.
- ADD 1 tablespoon baking powder and ADD 1/2 teaspoon cinnamon (if using), and ADD 1/4 teaspoon salt.
- BLEND on high until mixture swirls easily inside blender.
- ADD 1 cup all-purpose flour and BLEND just until combined. Do not over mix.
- STIR IN 1 package (6 ounces) blueberries.
- POUR batter evenly into prepared muffin cups and FILL almost full.
- BAKE 20 – 25 minutes or until a toothpick inserted near center comes out clean.
- ALLOW muffins to cool in pan 5 minutes.
- TRANSFER muffins to a wire rack to cool completely.
- SERVE immediately.
