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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


  • Oven
  • blender


  • 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


  • 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!


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.


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