I’m sharing a delightful and nutritious muffin recipe—easy to whip up in the blender, gluten‑free and diabetic‑friendly. With vibrant spinach, juicy blueberries, and wholesome ingredients, these muffins make a perfect breakfast or snack.

Blender Spinach Blueberry Muffins

Why You’ll Love This Recipe

I love how effortlessly these muffins come together—just toss everything (except half the blueberries) into my blender, pulse, and voilà. They’re moist, subtly sweet from applesauce and maple syrup, and packed with nutrients from spinach and oats. Plus, they’re gluten‑free, diabetic‑friendly, and everyone in my house enjoys them—no one suspects the hidden greens!

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsweetened applesauce
Maple syrup
Large eggs, beaten
Cooking oil
Vanilla extract
Almond flour
Rolled oats
Baking soda
Baking powder
Baby spinach (about 4 oz)
Fresh or frozen blueberries (1 cup)

directions

First, I preheat my oven to 350 °F (175 °C). Then I add everything except the blueberries into my high‑powered blender and blend on high for about 60 to 90 seconds until the batter is smooth and vibrant green. I gently fold in half of the blueberries into the batter. I pour the mixture into muffin tins—this recipe yields about 16 muffins—and then drop the remaining blueberries evenly on top. I bake them for 25–30 minutes until a toothpick inserted in the center comes out clean. Once they’re done, I let the muffins cool slightly before enjoying them.

Servings and timing

This recipe makes approximately 16 muffins.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Storage/reheating

I store leftover muffins in an airtight container at room temperature for a few days, or freeze them—wrapped or in a freezer‑safe container—for up to 6 months. When I want one warm, I thaw it or reheat it gently in the microwave for about 20–30 seconds, or pop it in the oven at 325 °F for a few minutes—it tastes freshly baked every time.

FAQs

1. Can I substitute the oil for something else?

Yes—I’ve used melted coconut oil or even avocado oil, and it keeps the muffins moist while offering a slight flavor variation.

2. Is there a good substitute for almond flour?

I haven’t tested it, but you could try a gluten‑free all‑purpose flour blend. I’d reduce the amount slightly and monitor moisture since almond flour tends to be more absorbent.

3. Can I make these dairy‑free?

Absolutely—this recipe is already dairy‑free. There’s no butter or milk used, just neutral oil and applesauce.

4. Do the spinach muffins actually taste leafy?

Not at all—I barely taste spinach. It adds moisture, nutrients, and a lovely green hue without interfering with the sweet blueberry flavor.

5. Can I use frozen spinach or blueberries?

Yes—I’ve used frozen spinach and frozen blueberries. I let the spinach thaw slightly before blending and frozen blueberries go right in; they add a beautiful color without making the batter watery.

6. Can I add other mix‑ins?

Definitely—I often toss in chopped nuts like walnuts or pecans, or stir in a few chocolate chips (preferably sugar‑free if you’re mindful of carbs).

7. What’s the approximate carbohydrate count per muffin?

These muffins are estimated at around 14 g carbs each, based on the total batch numbers, but the actual count can vary depending on the specific brands and ingredient choices.

8. Can I halve the recipe?

Yes—I’ve made a half batch by halving all ingredients. I check after about 20 minutes baking since smaller batches sometimes finish faster in my oven.

9. Is it safe to store muffins at room temperature?

Yes—it’s fine to store them at room temperature for up to 3–4 days in an airtight container. For longer freshness, freezing is best.

10. Can I turn this into a loaf or bread?

I haven’t tried it, but you could pour the batter into a greased loaf pan and bake at 350 °F. I’d start checking around 35 minutes, and then adjust up to 50 minutes as needed, until a toothpick comes out clean.

Conclusion

I’m always amazed at how these blender muffins turn out—tender, nutritious, and naturally sweet with hidden spinach that doesn’t overpower. Whether as a grab‑and‑go breakfast or a wholesome snack, they come together in just 40 minutes and store beautifully. I hope you enjoy baking and savoring them as much as I do.