Spinach Blender Muffins with Blueberries | Naturally Sweet & Easy

When you’re short on time but still want something wholesome, these Spinach Blender Muffins with Blueberries make a perfect choice. They’re quick to prepare, loaded with healthy ingredients, and you won’t even notice the greens. With minimal prep and a simple blend-and-bake method, this recipe gives you soft, flavorful muffins full of berries and hidden veggies.

Great for breakfast or snacking, these muffins offer a balanced mix of protein, fiber, and natural sweetness. They’re gluten-free, made with nourishing flours, and come together using a high-speed blender — making cleanup just as easy as the preparation.

Why You’ll Love This Recipe

You’ll appreciate this recipe for its simplicity and delicious outcome. The blender makes prep a breeze, turning spinach and oats into a smooth, pourable batter in seconds. The result is a batch of light, tender muffins with sweet blueberries in every bite. Applesauce and maple syrup add subtle sweetness without needing refined sugar, and almond flour brings extra protein and richness.

They’re also freezer-friendly, making them great for weekly meal prep or quick snacks throughout the day. Whether you’re feeding toddlers or fueling a busy morning, this recipe fits right in.

Ingredients You’ll Need

1 cup unsweetened applesauce – provides moisture and subtle sweetness
¼ cup maple syrup – a natural sweetener that complements the blueberries
2 large eggs, beaten – gives structure and helps the muffins hold together
½ cup cooking oil – keeps the texture moist; choose a neutral oil
2 teaspoons vanilla extract – balances the greens with a warm, sweet aroma
2 cups almond flour – a protein-rich flour that makes the muffins light and soft
1 ¼ cups rolled oats – adds texture and helps thicken the batter
1 teaspoon baking soda + ½ teaspoon baking powder – helps the muffins rise evenly
4 oz. baby spinach – adds nutrients without altering the flavor
1 cup blueberries – fresh or frozen, adds juicy bursts in every bite

How to Make Spinach Blender Muffins with Blueberries

These muffins are incredibly easy to whip up. You’ll blend the wet ingredients first, then add the dry ingredients and spinach for a vibrant green batter. Half of the blueberries are folded into the batter, while the rest are sprinkled on top for a fresh finish. After baking, the muffins come out golden with tender centers and sweet berry pockets throughout.

The batch yields around 16 muffins, perfect for sharing or storing for later. They reheat well and maintain their moist texture even after freezing.

Step-by-Step Instructions

Step 1: Preheat the Oven
Start by setting your oven to 350°F. Line a muffin tray with liners or lightly grease each cup.

Step 2: Blend the Wet Ingredients
Add the applesauce, maple syrup, eggs, oil, and vanilla into your blender. Blend for 30 seconds until everything is smooth.

Step 3: Add Dry Ingredients and Spinach
Next, toss in the almond flour, oats, baking soda, baking powder, and spinach. Blend on high for 1 to 1.5 minutes, stopping to scrape the sides if needed.

Step 4: Stir in Blueberries
Pour the batter into a large bowl and gently mix in half of the blueberries. This step ensures they stay whole and evenly distributed.

Step 5: Fill Muffin Tin
Scoop the batter into the prepared muffin tin, filling each well about three-quarters of the way. Drop the remaining blueberries on top of each muffin.

Step 6: Bake and Cool
Bake for 25 to 30 minutes, or until a toothpick comes out clean when inserted in the center. Allow muffins to cool in the pan before transferring them to a wire rack.

Helpful Tips

Stick to baby spinach, as it blends easily and has a mild flavor
Mix blueberries in gently to avoid breaking them and discoloring the batter
To create a smoother texture, you can pulse the oats into flour before adding
Non-stick or silicone baking cups make removal much easier

Details

Flavor: Mildly sweet with a fruity touch
Texture: Moist, soft, and fluffy
Occasion: Great for breakfast, lunchboxes, or post-workout snacks
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Notes (Optional Variations or Substitutions)

If you don’t have maple syrup, honey or agave syrup works well
For an egg-free version, use flax or chia eggs
Substitute oat flour for almond flour to make it nut-free
Cinnamon, nutmeg, or lemon zest can add a new twist to the flavor

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	196 kcal
Carbohydrates	14 g
Protein	5 g
Fat	13 g
Saturated Fat	2 g
Sugar	6 g
Sodium	100 mg
Fiber	3 g

Frequently Asked Questions (FAQ)

Can spinach blender muffins really taste sweet with blueberries?
Yes. The natural sweetness from applesauce, maple syrup, and blueberries gives them a lovely flavor. The spinach is barely noticeable.

Does spinach need to be cooked before blending for muffins?
No. Use raw baby spinach. It blends easily and keeps the muffins moist without any prep.

How do you keep blender muffins from turning dense?
Avoid over-blending and make sure your leavening agents are fresh. Overmixing can lead to heavy muffins.

Can spinach blueberry blender muffins be frozen?
Yes. Freeze them in a sealed container or bag. They reheat well and maintain their texture for months.

Storage Instructions

Keep muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. If you want to freeze them, let them cool completely first. Place them on a tray to freeze individually, then transfer to a storage bag. To serve, thaw at room temperature or warm in the microwave.

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Conclusion

These Spinach Blender Muffins with Blueberries are the perfect combination of easy, nourishing, and delicious. With simple ingredients and a one-blender method, they’re ideal for busy mornings or healthy snacking any time of day. You’ll love how the spinach disappears while the blueberries shine through. Make a batch today and enjoy muffins that are as good for you as they taste.

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