22+ Easy Blender Muffin Recipes for Quick Homemade Treats

Muffins are a beloved treat that can be enjoyed anytime—from breakfast to a snack or even dessert.

Using a blender to make muffins not only simplifies the process but also speeds it up, allowing you to whip up moist, flavorful muffins with minimal effort.

Whether you prefer classic flavors like blueberry or chocolate chip, or want to try something unique like zucchini or pumpkin, these 22+ blender muffin recipes offer a delicious variety to satisfy every craving.

With wholesome ingredients and quick prep, these recipes are perfect for busy mornings or whenever you want a tasty homemade treat without the fuss.

22+ Easy Blender Muffin Recipes for Quick Homemade Treats

Blender muffin recipes are a game-changer in the kitchen, making baking accessible, fast, and fun.

With so many flavor options to explore, from fruity to chocolaty to veggie-packed, you can enjoy fresh muffins anytime with ease.

These recipes prove that homemade muffins don’t have to be complicated or time-consuming—just blend, bake, and enjoy!

Banana Oat Muffins

These moist and wholesome banana oat muffins are perfect for a healthy breakfast or snack.

Made in a blender, they combine ripe bananas with oats and a touch of cinnamon for natural sweetness and fiber.

They’re easy to make, naturally gluten-free if you use certified oats, and perfect for those looking for a nutritious muffin option.

• 2 ripe bananas
• 1 cup rolled oats
• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ¼ cup honey or maple syrup
• A pinch of salt

Blend all ingredients until smooth. Pour the batter into a greased muffin tin or lined muffin cups.

Bake at 350°F (175°C) for about 20 minutes or until a toothpick inserted comes out clean.

These banana oat muffins offer a delicious way to enjoy a wholesome treat without refined flour or sugar.

They’re quick to prepare using a blender, making healthy baking accessible even on busy mornings.

Blueberry Almond Muffins

Blueberry almond muffins blend fresh berries and nutty flavors into a tender, fluffy muffin perfect for breakfast or a midday snack.

Using the blender to mix ingredients ensures a smooth batter and even distribution of blueberries.

These muffins have a lovely balance of sweet and nutty, enhanced by almond extract and crunchy almonds on top.

• 1 cup all-purpose flour
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 egg
• ½ cup plain yogurt
• ¼ cup vegetable oil
• 1 teaspoon almond extract
• 1 cup fresh or frozen blueberries
• Sliced almonds for topping

Blend the wet ingredients until smooth, then stir in the dry ingredients and blueberries gently by hand.

Spoon batter into muffin cups, sprinkle with almonds, and bake at 375°F (190°C) for about 18-20 minutes.

These muffins combine juicy blueberries with a subtle almond flavor and crunchy topping, offering a satisfying texture and taste.

They’re a perfect way to add fresh fruit and nuts into your baking routine with minimal effort.

Chocolate Zucchini Muffins

These chocolate zucchini muffins are a moist, rich treat that sneaks in veggies for added nutrition.

Made in a blender, the zucchini blends smoothly into the batter, creating a soft crumb while keeping the chocolate flavor front and center.

They’re a great way to enjoy dessert or a snack with an extra boost of fiber and vitamins.

• 1 cup grated zucchini
• 1 cup all-purpose flour
• ¼ cup cocoa powder
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup chocolate chips (optional)

Blend the zucchini, eggs, oil, and vanilla until smooth.

Stir in the dry ingredients, then fold in chocolate chips.

Pour batter into muffin tins and bake at 350°F (175°C) for about 22 minutes.

These muffins offer a delicious way to enjoy chocolate while incorporating vegetables, making them a sneaky but tasty treat.

The blender method simplifies preparation and yields consistently moist results.

Lemon Poppy Seed Muffins

These bright and zesty lemon poppy seed muffins are light, fluffy, and bursting with fresh citrus flavor.

Made using a blender, the batter comes together quickly for a perfect breakfast or snack option that’s both refreshing and satisfying.

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup plain yogurt
• ¼ cup vegetable oil
• Juice and zest of one lemon
• 1 tablespoon poppy seeds
• 1 teaspoon vanilla extract

Blend the wet ingredients until smooth, then fold in the dry ingredients and poppy seeds by hand.

Spoon into muffin tins and bake at 350°F (175°C) for about 18-20 minutes until golden and a toothpick comes out clean.

These lemon poppy seed muffins deliver a fresh, tangy taste with a delightful crunch from the seeds.

They’re easy to make in the blender and perfect for brightening up your morning or afternoon tea.

Pumpkin Spice Muffins

Cozy and flavorful, pumpkin spice muffins combine warm autumn spices with creamy pumpkin puree for a soft, moist treat.

The blender makes it easy to mix the ingredients evenly, resulting in tender muffins bursting with seasonal flavor.

• 1 ½ cups all-purpose flour
• 1 cup pumpkin puree
• ½ cup brown sugar
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Blend the wet ingredients until smooth, then stir in dry ingredients until just combined.

Pour batter into muffin cups and bake at 350°F (175°C) for 20-25 minutes.

These pumpkin spice muffins are a perfect fall treat, combining the natural sweetness of pumpkin with comforting spices.

Made easy in the blender, they’re a delicious way to welcome the season.

Apple Cinnamon Muffins

Warm apple and cinnamon flavors make these muffins a comforting favorite.

Using the blender simplifies the mixing process, giving you moist, tender muffins studded with sweet apple pieces and aromatic cinnamon.

• 1 ½ cups all-purpose flour
• 1 cup peeled and chopped apples
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Blend the wet ingredients and apples until combined but still slightly chunky. Fold in the dry ingredients gently, then pour into muffin tins.

Bake at 350°F (175°C) for about 20 minutes.

Apple cinnamon muffins are a timeless treat that’s perfect for breakfast or a snack.

The blender makes prep quick and easy, delivering moist muffins packed with cozy flavors.

Carrot Walnut Muffins

These carrot walnut muffins are moist, flavorful, and packed with nutritious ingredients.

Made quickly in a blender, they combine the natural sweetness of carrots with crunchy walnuts for a satisfying texture and taste.

• 1 cup grated carrots
• 1 ½ cups all-purpose flour
• ¾ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts

Blend the wet ingredients and carrots until smooth. Fold in the dry ingredients and walnuts gently.

Pour into muffin tins and bake at 350°F (175°C) for about 20-22 minutes.

Carrot walnut muffins offer a deliciously moist treat that’s perfect for breakfast or a snack.

Using a blender makes the preparation fast and easy, and the walnuts add a nice crunch to every bite.

Chocolate Chip Muffins

Classic chocolate chip muffins made simple in a blender.

These muffins are soft, fluffy, and filled with sweet chocolate chips for an irresistible treat that’s perfect any time of day.

• 2 cups all-purpose flour
• ¾ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Blend the wet ingredients until smooth, then mix in the dry ingredients and fold in the chocolate chips by hand. Spoon batter into muffin cups and bake at 375°F (190°C) for 18-20 minutes.

These chocolate chip muffins are a crowd-pleaser that’s quick to make using a blender.

The chocolate chips add bursts of sweetness, making each muffin a delightful treat.

Zucchini Banana Muffins

A healthy twist on traditional muffins, these zucchini banana muffins are moist, naturally sweet, and packed with fiber.

The blender helps blend the wet ingredients perfectly, creating a smooth batter that bakes into tender muffins.

• 1 cup grated zucchini
• 2 ripe bananas
• 1 ½ cups all-purpose flour
• ½ cup sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Blend the bananas, zucchini, eggs, oil, and vanilla until smooth.

Stir in the dry ingredients gently. Pour batter into muffin tins and bake at 350°F (175°C) for about 22 minutes.

Zucchini banana muffins are a delicious way to enjoy veggies in your baking.

They’re moist, flavorful, and a perfect snack or breakfast option made easy with a blender.

Pumpkin Banana Muffins

These pumpkin banana muffins blend the natural sweetness of ripe bananas with the cozy flavors of pumpkin and warm spices.

Made in a blender, they come together quickly and yield moist, flavorful muffins perfect for any season.

• 1 cup pumpkin puree
• 2 ripe bananas
• 1 ½ cups all-purpose flour
• ½ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Blend the pumpkin, bananas, eggs, oil, and vanilla until smooth.

Fold in the dry ingredients until just combined.

Spoon into muffin tins and bake at 350°F (175°C) for about 20-25 minutes.

These muffins deliver comforting fall flavors in every bite, with the added benefit of natural sweetness from bananas and pumpkin.

The blender makes prep effortless, perfect for busy mornings or cozy afternoons.

Strawberry Lemon Muffins

Light and zesty, strawberry lemon muffins are a refreshing treat with juicy strawberries and bright lemon flavor.

The blender creates a smooth batter that’s easy to mix and bake into tender, fluffy muffins.

• 1 cup fresh or frozen strawberries
• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup vegetable oil
• Juice and zest of one lemon
• 1 teaspoon vanilla extract

Blend the strawberries, eggs, oil, lemon juice, zest, and vanilla until smooth.

Fold in the dry ingredients gently.

Pour into muffin cups and bake at 350°F (175°C) for 18-20 minutes.

Strawberry lemon muffins are bursting with fresh, fruity flavor balanced by a tangy citrus kick.

Using a blender simplifies the process, making these muffins a delightful, bright treat anytime.

Chocolate Banana Walnut Muffins

These chocolate banana walnut muffins are a rich and satisfying combination of sweet bananas, decadent chocolate, and crunchy walnuts.

Made in a blender, the batter comes together quickly for moist muffins packed with flavor and texture.

• 2 ripe bananas
• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• ½ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts
• ½ cup chocolate chips (optional)

Blend the bananas, eggs, oil, and vanilla until smooth.

Stir in dry ingredients, then fold in walnuts and chocolate chips by hand.

Spoon batter into muffin tins and bake at 350°F (175°C) for about 22 minutes.

These muffins offer a delicious way to enjoy chocolate and nuts with the natural sweetness and moisture from bananas.

The blender method makes preparation quick, perfect for an indulgent snack or breakfast.

Oatmeal Raisin Muffins

These oatmeal raisin muffins are hearty and wholesome, packed with fiber and natural sweetness from raisins.

Using a blender to mix the ingredients ensures a smooth batter and consistent texture, making them perfect for a nutritious breakfast or snack.

• 1 cup rolled oats
• 1 ½ cups all-purpose flour
• ¾ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 2 eggs
• ½ cup milk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup raisins

Blend the wet ingredients and oats until combined.

Fold in the dry ingredients and raisins gently. Pour into muffin cups and bake at 350°F (175°C) for about 20 minutes.

These muffins bring together the comforting flavors of cinnamon and raisins with the heartiness of oats, making a filling and tasty treat.

The blender makes the process quick and easy.

Coconut Lime Muffins

Bright and tropical, coconut lime muffins offer a refreshing twist with zesty lime and sweet coconut flavors.

Made with the help of a blender, the batter is smooth and bakes into moist, fragrant muffins perfect for a summery snack.

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup coconut milk
• ½ cup vegetable oil
• Juice and zest of one lime
• ½ cup shredded coconut
• 1 teaspoon vanilla extract

Blend the wet ingredients until smooth, then fold in the dry ingredients, coconut, and lime zest.

Spoon into muffin tins and bake at 350°F (175°C) for 18-20 minutes.

These muffins bring a burst of tropical flavor to your day, combining creamy coconut and tangy lime.

The blender simplifies preparation, making it easy to enjoy a taste of the tropics anytime.

Maple Pecan Muffins

Rich and nutty, maple pecan muffins blend the warm sweetness of maple syrup with crunchy pecans for a comforting treat.

The blender method helps mix the batter evenly, resulting in soft, flavorful muffins.

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup milk
• ½ cup vegetable oil
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup chopped pecans

Blend the wet ingredients until smooth, then fold in the dry ingredients and pecans.

Pour into muffin cups and bake at 350°F (175°C) for about 20 minutes.

Maple pecan muffins offer a deliciously warm flavor combination that’s perfect for cozy mornings.

With a quick blender prep, you can enjoy homemade muffins with minimal effort.

Raspberry Coconut Muffins

These raspberry coconut muffins combine juicy raspberries with shredded coconut for a moist, flavorful treat.

The blender makes mixing simple, producing a smooth batter that bakes into tender muffins bursting with fruity and tropical notes.

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup coconut milk
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• ½ cup shredded coconut

Blend the wet ingredients until smooth, then gently fold in the dry ingredients, raspberries, and shredded coconut.

Spoon into muffin tins and bake at 350°F (175°C) for 18-20 minutes.

Raspberry coconut muffins offer a delightful combination of tart and sweet flavors with a tropical twist.

Their quick blender prep makes them an easy, impressive treat for any occasion.

Chocolate Peanut Butter Muffins

Rich and indulgent, chocolate peanut butter muffins blend the creamy nuttiness of peanut butter with the deep flavor of cocoa.

Made in a blender for ease, these muffins are moist, fluffy, and satisfy any chocolate lover’s cravings.

• 1 ½ cups all-purpose flour
• ½ cup cocoa powder
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup milk
• ½ cup vegetable oil
• ½ cup peanut butter
• 1 teaspoon vanilla extract

Blend the wet ingredients and peanut butter until smooth, then add dry ingredients and mix until just combined.

Pour batter into muffin cups and bake at 350°F (175°C) for about 20-22 minutes.

Chocolate peanut butter muffins are a perfect treat that balances rich chocolate with creamy peanut butter, all made easy with blender preparation for quick baking success.

Sweet Potato Muffins

Sweet potato muffins are moist, naturally sweet, and full of warm spices.

Using a blender to prepare the batter makes for a quick and easy way to enjoy these nutritious, comforting muffins any time of year.

• 1 cup cooked and mashed sweet potato
• 1 ½ cups all-purpose flour
• ¾ cup brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Blend the sweet potato, eggs, oil, and vanilla until smooth.

Fold in the dry ingredients until just combined. Spoon into muffin tins and bake at 350°F (175°C) for 22-25 minutes.

Sweet potato muffins deliver a cozy, sweet flavor with added moisture and nutrients from the veggie base.

The blender method simplifies the process, making these muffins a wholesome homemade delight.

Lemon Blueberry Muffins

These lemon blueberry muffins are light and bursting with fresh citrus and juicy berries.

The blender makes mixing easy and ensures a tender, moist crumb with every bite.

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup milk
• ½ cup vegetable oil
• Juice and zest of one lemon
• 1 cup fresh or frozen blueberries
• 1 teaspoon vanilla extract

Blend the wet ingredients until smooth, then fold in the dry ingredients and blueberries gently.

Pour batter into muffin tins and bake at 350°F (175°C) for about 18-20 minutes.

Lemon blueberry muffins combine tangy citrus with sweet berries, creating a refreshing and delicious treat.

Using a blender speeds up preparation and makes these muffins perfect for any time of day.

Chocolate Chip Zucchini Muffins

These chocolate chip zucchini muffins offer a delicious way to sneak veggies into your baking.

The zucchini adds moisture and nutrition, while the chocolate chips bring sweetness and fun.

• 1 cup grated zucchini
• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ cup chocolate chips

Blend the wet ingredients and zucchini until smooth.

Stir in dry ingredients and fold in chocolate chips.

Spoon into muffin tins and bake at 350°F (175°C) for about 22 minutes.

These muffins are moist and flavorful with just the right amount of sweetness, making them a great snack or breakfast option made easy with a blender.

Honey Wheat Muffins

Honey wheat muffins are wholesome and slightly sweet, combining whole wheat flour with the natural sweetness of honey.

Using a blender simplifies mixing and helps create a tender texture.

• 1 ½ cups whole wheat flour
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 eggs
• ½ cup milk
• ¼ cup honey
• ½ cup vegetable oil
• 1 teaspoon vanilla extract

Blend the wet ingredients until smooth, then fold in dry ingredients until just combined.

Pour batter into muffin cups and bake at 350°F (175°C) for 20-22 minutes.

Honey wheat muffins offer a hearty, slightly sweet flavor perfect for breakfast or snacks.

The blender method makes them quick and easy to prepare with a tender crumb.

Conclusion

Incorporating blender muffin recipes into your baking routine brings convenience and creativity together. These easy-to-make muffins are perfect for experimenting with different flavors while ensuring consistent texture and moisture every time. Whether you’re baking for family, friends, or just yourself, these recipes will inspire you to keep your muffin game strong and your taste buds happy.