Blueberry Cardamom Oat Blender Muffins

Recipe Classifications

Cuisine:

American

Meal:

Breakfast, Snack, Dessert

Diet:

Gluten-Free, Dairy-Free, Vegan, Vegetarian, Paleo, Whole30, Mediterranean Diet, DASH, Kid-Friendly

Rainbow:

Brown / White, Purple / Blue

Freezes well:

Yes

Prep Time  (total time):

Under 15 Minutes  (Under 1 Hour)

Blueberry Cardamom Oat Blender Muffins are a quick and versatile recipe perfect for a quick weekday breakfast or a relaxing Sunday picnic. It’s a healthy and yummy muffin recipe that everyone in the family will love.

Our blueberry cardamom oat blender muffins are easy to make. It will only take you an hour. And because everyone deserves a treat midweek, you have to make this! Make it in batches and store it in the freezer so you can have something special to munch on, even if it’s only Wednesday.

You can whip up tasty and healthy treats for your family, even on a weekday.

These muffins are so easy to make in your blender or food processor! Put all the ingredients in a blender and stash it in the oven. Not to mention, clean-up is a breeze, too, since you’ll just be using a food processor.

Delicious and Healthy Muffins

Our blueberry cardamom oat blender muffins are not only sumptuous but they are packed with the good stuff too. The combination of oatmeal, blueberries, and cardamom makes this recipe a powerhouse of nutrients.

Blueberries are the most nutrient-dense fruit. These little blue morsels are full of antioxidants that can neutralize free radicals. And if you’re trying to control your weight and blood sugar levels, these berries have a low glycemic index too.

Who would have known that these berries that you often put on your pancakes can do your body a lot of good?

Blueberries are also superfoods for the liver. So these tasty and tangy fruits can benefit your health in so many ways.

Oatmeal is a breakfast staple. It’s high in fiber and very healthy for the heart. And compared to bread, it also has a lower glycemic index and helps you feel fuller longer. Oats are a good source of the soluble fiber beta-glucan that can help with some digestive problems.

But it’s not always easy to make your kids finish a bowl of oatmeal. But with this recipe muffin blender recipe, you don’t have to beg your kids to finish their plate. They’ll even be asking for a second helping.

And this recipe is an ingenious way of incorporating oatmeal into your diet, less the redundancy.

Cardamom is a traditional Indian seed with an intense flavor and has a slightly sweet taste. This plant seed has a lot of antioxidants, polyphenols, antibacterial, and anti-inflammatory properties. This seed also has hints of lemon flavor.

Cardamom has a complex taste aroma that some may find the menthol taste not palatable. But some still find it too intense when consumed on its own. But the sweetness and tanginess of the blueberries balance the rich piney taste of cardamom. So what can we say, it’s another match made in kitchen’s heaven!

You can also make these Blueberry Cardamom Oat Blender Muffins completely gluten-free, dairy-free, and vegan. Now you don’t have to be scared of switching to a gluten-free diet because you can still eat yummy treats such as these heavenly muffins. These muffins can improve your mood and your overall health too.

The flavor combinations in these Blueberry Cardamom muffins will have you thinking about all the fun ways they can be served up – from waffles with maple syrup at brunch on Saturdays to after-dinner treats and topped with ice cream!

Experiment by adding different fruits or nuts as well – we’ve found both strawberry and raspberry work great here too. Blueberry Cardamom Oat Blender Muffins are so flavorful and addicting. It’ll be hard not to make them again tomorrow!

Substitutions

  1. An extra fluffy muffin is always welcome. You can mimic the velvety texture of buttermilk by curdling the milk first with a little bit of lemon juice. But if you’re histamine intolerant, you might not be able to tolerate citrus fruits.
  2. You can lower the total calories coming from carbohydrates by reducing the syrup to 1/4 cup. And if you don’t want to compromise the sweetness, but want to lessent the calories, use manuka honey instead. It’s sweeter than maple syrup but has the same calories.
  3. Aside from oats, you can also substitue with other whole grain flours such as barley, buckwheat, corn, and millet.
  4. For the non-dairy milk, you can use soymilk, oatmilk or almond milk.

The Recipe:

Blueberry Cardamom Oat Blender Muffins

This flavor packed blueberry cardamom oat blender muffin is not your typical breakfast. This healthy muffins with a dose of sweetness will kickstart your day! Easy to make with a blender, these muffins will have you and your family coming back for more!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 201kcal

Equipment

  • Oven
  • blender

Ingredients

  • 3 cups rolled oats
  • 1 cup raw cashews
  • 1 1/2 cups plant-based milk (regular dairy milk also works)
  • 1/2 cup maple syrup (reduce to 1/4 cup for a less sweet recipe)
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cardamom
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups fresh blueberries

Instructions

  • Preheat oven to 375 F and line a 12-cup muffin tray with muffin liners.
  • Add all ingredients into a blender. Blend on high until mixture is smooth. Add blueberries and mix Into the blended ingredients with a spoon.
  • Pour batter into each muffin cup, filling almost to the top.
  • Bake for 17-20 minutes or until a toothpick inserted comes out clean.
  • Cool on a wire rack for at least 10 minutes. Then serve!

Notes

 
Additional Notes: 
  1. For a low histamine recipe, use mashed apples instead of cashews. Use a 1:1 ratio
  2. Some people who have histamine intolerance can tolerate almond milk, oat milk, or soya milk. Otherwise, hemp milk is advisable.
  3. Some people on a low histamine diet prescription may tolerate cinnamon and cashews. Otherwise, remove these from the recipe.
  4. These muffins store well in the freezer. Heat them up in the oven or microwave before serving.

Nutrition

Calories: 201kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 145mg | Potassium: 206mg | Fiber: 3g | Sugar: 13g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 2mg

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Mike

Mike

Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.
 

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