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Smoothie Breakfast Muffins

Rated as 2.75 out of 5 Stars

"A very light and delicious muffin with the essence of blueberry and cranberry throughout the inside of the muffin."
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45 m servings 196
Original recipe yields 12 servings (12 muffins)


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  1. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.
  3. Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.
  4. Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch.
  5. Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full.
  6. Bake in preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the lemonade mixture. The actual amount of the lemonade mixture consumed will vary.

Nutrition Facts

Per Serving: 196 calories; 1.3 43.1 3.8 31 196 Full nutrition

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Read all reviews 3
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I love muffins, and I had some frozen blueberries and cranberries to use up, so I decided to try this today. They are tasty, and we will eat them all, but we thought they were just OK. They had ...

These Muffins Are very tasty! I ended up adding blackberries instead of blueberries and it worked great! Thank you Cheerios!!!

I followed the recipe, with 1 c whole wheat flour and 1 white, and just one egg - I was hoping to avoid the gummy texture that another reviewer mentioned. Unfortunately, it was still there. I th...