Healthy Blueberry Blender Muffins

- by Amy Sheree 
2 1/2 cups quick cooking organic oats
1/2 cup grass-fed or greek yogurt
1/2 cup almond milk
2/3 cups coconut sugar or organic brown sugar
1 1/2 cups blueberries
1 egg
2 1/2 tbsp Tin Star Foods ghee 
1 1/2 tsp vanilla
1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

  1. Preheat oven to 375 degrees
  2. Line muffin pan with foil liners*
  3. In a high speed blender add all ingredients besides blueberries and blend until completely smooth and creamy, 1-2 minutes
  4. Pour batter into large bowl and mix in 1 cup of blueberries by hand
  5. Using a large cookie scoop or spoon fill the muffin liners close to the top with a little extra space
  6. Top each muffin with the remaining 1/2 cup blueberries, lightly pressing into the dough before baking
  7. Bake for 25 minutes
  8. Cool for 10 minutes before eating


*Make sure to remove the paper liner inside of the foil liners - when cooking with a base of oats there is a tendency for the batter to get stuck to the paper. Avoid this by only using foil liners or silicone muffin pans.

Original recipe post can be found HERE! 


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