Okay guys. This muffin recipe is going to change.your.life.
FOR REAL though.
These Blueberry Cardamom Blender Muffins are healthy, completely gluten-free, AND dairy-free. There’s also no added oil or refined sugars.
“But how is that possible?!” you might ask.
I know, it seems hard to believe. 😉
The base of the muffins is oats and cashews. The oats are blended down into oat flour and the oils from the cashews work as a binding agent. Then there’s a little bit of plant-based milk, maple syrup for sweetness, and a generous shake of cardamom and cinnamon. And of course a heaping 1 1/2 cups of fresh blueberries.
The best part about Blueberry Cardamom Muffins is that they are made 100% in the BLENDER. Which means less mess and only one dish for you to wash! (Okay, okay, you might have to wash a measuring scoop or two.)
I bet you could go from clean kitchen to muffins into your oven in 5-10 minutes. Seriously. If a muffin snack attack strikes, you know which recipe has your back 😉
I guarantee your kids (or even your husband) will have no idea that there’s no flour in these muffins, or that they’re vegan! Because even though they are gluten-free and dairy-free, they are also still moist like a regular muffin.
I told you these Blueberry Cardamom Bender Muffins were the magical unicorn of muffins!
I’d really love to know what you think – so leave a comment and/or rating below!
Blueberry Cardamom Blender Muffins are completely gluten-free, AND dairy-free. There's also no added oil or refined sugars and they're made 100% in the 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 muffin)
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cardamom
- 1/2 tsp 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 dive in!!
I make these muffins in my Vitamix, but you do not need a high-powered blender to make them.
If you don't have cardamom in your spice cabinet, increase the cinnamon to 1 tsp.
This recipe is adapted from my popular recipe for Gingerbread Blender Muffins. (Which you should also try. Gingerbread doesn’t just have to be for Christmas!)
NatalieJune 5, 2018 at 9:56 pm
These blueberry muffins look and sound so delicious! Can’t wait to try this recipe!
Lo.aJune 11, 2018 at 4:26 pm
Replacement for cashews please.
breakfastfordinnerJune 11, 2018 at 8:32 pm
Cashews and oats are the base of these muffins, so I can’t recommend a substitution. Sorry about that!
TomasSeptember 6, 2019 at 7:22 am
You can try some nuts with similar fat content. Be careful about the flavor too. https://www.thespruceeats.com/nut-nutritional-comparison-chart-1328752
Sue AnnMay 5, 2020 at 1:28 pm
These muffins were delicious! I could not believe it. Living in Italy, I used a spice grinder for the cashews, and an immersion blender for the rest. They were moist and delicious. I increased the cardamom, as the flavor is prominent in baked goods in Sweden. So glad I found the recipe!
breakfastfordinnerMay 5, 2020 at 1:49 pm
They are kind of unbelievable, aren’t they? I am so glad to hear you loved them!! Thanks for sharing your process with us. Sending hugs to you in Italy.