Blueberry Cardamom Oat Blender Muffins

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!

Course Breakfast
Cuisine American
Keyword blender, breakfast, dairy free, gluten free, muffin, oat flour, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 193 kcal
Author Maresa | breakfast for dinner


  • 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


  1. Preheat oven to 375 F and line a 12-cup muffin tray with muffin liners.

  2. Add all ingredients into a blender. Blend on high until mixture is smooth. Add blueberries and mix into the blended ingredients with a spoon.

  3. Pour batter into each muffin cup, filling almost to the top.

  4. Bake for 17-20 minutes or until a toothpick inserted comes out clean.

  5. Cool on a wire rack for at least 10 minutes. Then dive in!!

Recipe Notes

I make these muffins inĀ 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.

Nutrition Facts
Blueberry Cardamom Oat Blender Muffins
Amount Per Serving (1 muffin)
Calories 193 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1.3g8%
Sodium 179mg8%
Potassium 228mg7%
Carbohydrates 29.6g10%
Fiber 3g13%
Sugar 10.4g12%
Protein 4.6g9%
Calcium 1010mg101%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.