Blender Blueberry Muffins

Blueberry Blender Muffins

These easy Blueberry Muffins are made in a blender, flourless, and a tasty portable breakfast or snack. They’re meal-prep friendly and packed with protein and vitamins, thanks to ingredients like eggs, veggies, and Bob’s Red Mill’s Rolled Oats and Flaxseed Meal.

Blender Blueberry Muffins

Welcome to muffin week! In partnership with Bob’s Red Mill, we’re bringing you FIVE new muffin recipes, based off of my smash hit blender muffins (you can find the original recipe here.)

As a parent, you’re constantly making decisions that affect the whole family. Choosing real, whole, and premium ingredients to use in my meals for my family is one decision that’s easy. If you have been following me through my main Inspiralized channel, then you know I’m a huge Bob’s Red Mill fan and now, as a mother of two, I feel even better about the ingredients I use in my cooking, thanks to Bob’s.

These blender muffins have a super easy base recipe: 1oz (or about 1/3 cup) of cooked vegetable, 2 eggs, 1 banana, 3 tablespoons of Bob’s Red Mill Organic Rolled Oats and 1 tablespoon of Bob’s Red Mill Organic Golden Flaxseed Meal. And to note, make sure the banana is very ripe. Not browned and bruised, but ripe, so that the muffins are sweet enough, since there is no other sweetness added.

Blueberry Blender Muffins

Now these muffins are especially exciting, because you’d never guess the veggie, since the muffin itself looks white, like a flour-based muffin! Well… it’s parsnip! Yes, we’re approaching fall and wintertime produce and parsnips are one of my favorite, nutty vegetables that roast to perfection. These muffins are no exception – paired with the sweetness of that banana, it’s a tasty muffin that packs in lots of veggies!

If you’re nervous about parsnips, you can sub in sweet potato or butternut squash here! And tomorrow, we’re sharing our Chocolate Chip Beet Muffins!

Note: Although this post is sponsored by Bob’s Red Mill, all opinions are my own, always.

Watch our video for this recipe and subscribe to our YouTube channel to watch more videos:

Blender Blueberry Muffins

Prep Time5 mins
Cook Time22 mins
Total Time27 mins


  • 1/3 cup roasted parsnips or use butternut squash
  • 1 ripe banana
  • 2 large eggs
  • 3 tablespoons rolled oats I use Bob's Red Mill
  • 1 tablespoon flaxseed meal I use Bob's Red Mill
  • 1/4 teaspoon vanilla extract
  • 1/3 cup blueberries


  • Preheat the oven to 350 degrees.
  • Blend all of the ingredients together except for the blueberries in a blender until smooth. Add the blueberries and stir with a spoon or spatula. Pour into silicone muffin liners or a well greased muffin tin. Bake for 22 minutes. Let cool for 5-10 minutes and then pop out of the muffin liners/tin. Refrigerate for up to 3 days or freeze for 3 months.

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Anonymous says:
Think I could sub sweet potato for parsnips or squash? It’s what I have on hand!
Meaghan says:
Definitely give it a shot! We haven't tried this particular recipe with sweet potato but let us know if you do!
Maurine Spinato says:
Make cranberry orange muffins
Meaghan says:
That's a great one!! Thank you for the suggestion.
Moriah says:
Do you know the nutrition info on these? Is there a way that I can find that on your website! Thank you!
Meaghan says:
Unfortunately, we do not have nutrition info for these recipes! We're sorry for the inconvenience.
Julia says:
What can you sub for banana?
Meaghan says:
Applesauce is often a great substitute. We have no tried that out with these so let us know if you do!
Laura says:
My little guy loves these!! We have a long haul flight coming up and I wanted to pack some for the travel. Do they need to stay cold, or will they be fine in my carry-on? Thanks!
Meaghan says:
You should be good to go! Safe travels!
Candace says:
What can I substitute for parsnip/butternut squash? Can I leave it out?
Meaghan says:
We haven't tried leaving it out but definitely give it a shot!! Let us know how it comes out! You should be good to go!
Amanda says:
Parsnip newbie here. Any suggestions on how long to roast for? Salt/pepper/olive oil?
Meaghan says:
Hi Amanda! You can roast those for 25 mins (keep an eye on them!) and toss in olive oil and season as desired!
Amy says:
Could you make these with zucchini?
Meaghan says:
Although we haven't tried, we'd love for you to give it a shot. We have made other muffins before using zucchini so check in with those to see how you might go about making the switch and let us know how it goes if you give it a shot. We'd love to hear about it!
Anonymous says:
Going to sub with sweet potato. Do I need to roast or can I just steam?
Meaghan says:
We haven't tried that but you can certainly experiment! Let us know how it goes.
Gina says:
I’ve made these a few times, love all the blender muffins! Good snack for me and for baby. Today my oven decided not to work, so I made them in the air fryer. 10 minutes at 320 and they were perfect! I think I’ll do them in the air fryer from now on!

Meaghan says:
Wow! Thank you so much for sharing! These look great.

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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.