Blueberry Blender Muffins

Blender Blueberry Muffins

These easy Blueberry Muffins are made in a blender, flourless, and a tasty portable breakfast...

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

5 from 1 vote
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes


  • 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.

with love, Ali

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Recipe Rating


  • Think I could sub sweet potato for parsnips or squash? It’s what I have on hand!
    • Definitely give it a shot! We haven't tried this particular recipe with sweet potato but let us know if you do!
  • Make cranberry orange muffins
    • That's a great one!! Thank you for the suggestion.
  • Do you know the nutrition info on these? Is there a way that I can find that on your website! Thank you!
    • Unfortunately, we do not have nutrition info for these recipes! We're sorry for the inconvenience.
  • What can you sub for banana?
    • Applesauce is often a great substitute. We have no tried that out with these so let us know if you do!
  • 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!
    • You should be good to go! Safe travels!
  • What can I substitute for parsnip/butternut squash? Can I leave it out?
    • 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!
  • Parsnip newbie here. Any suggestions on how long to roast for? Salt/pepper/olive oil?
    • Hi Amanda! You can roast those for 25 mins (keep an eye on them!) and toss in olive oil and season as desired!
  • Could you make these with zucchini?
    • 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!
  • Going to sub with sweet potato. Do I need to roast or can I just steam?
    • We haven't tried that but you can certainly experiment! Let us know how it goes.
  • 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!
    • Wow! Thank you so much for sharing! These look great.
  • How many muffins does this make?
    • We used a 12 muffin tin but you could also make larger muffins in a smaller batch.
  • Subbed ½ cup applesauce for banana and they turned out perfectly. We love these muffins!
    • That is so fantastic to hear! Thank you so much for giving that a shot and letting us know how they came out.
  • How do I cook the butternut squash beforehand? Should it be puréed?
    • Yes! You can buy pureed or roast it!