Smoothie Breakfast Muffins

Rating: 2.75 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

A very light and delicious muffin with the essence of blueberry and cranberry throughout the inside of the muffin.

By Cheerios

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Recipe Summary test

prep:
15 mins
cook:
25 mins
additional:
5 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.

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  • Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes.

  • Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth.

  • 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.

  • 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.

  • 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; protein 3.8g; carbohydrates 43.1g; fat 1.3g; cholesterol 31mg; sodium 196.1mg. Full Nutrition
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Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Tammy Lynn
Allstar
Rating: 3 stars
08/31/2014
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 an unusual gummy texture which I think was from using so much water and the cooked oats. Perhaps it was from using 2 eggs; most muffin recipes I make only use 1. Or maybe I didn't get enough water out of my frozen blueberries. We thought they needed something to give them some oomph so I made a glaze with lemon juice and powdered sugar which really went well with it. Be aware that the recipe directions do not mention the eggs; I put them in after I put the smoothie mixture in the bowl. Also I can understand why the recipe submitter may have called for making more smoothie than needed. I made a double batch so I doubled all the ingedients except what went in the smoothie. I got just 2 cups of mixture--just what was needed for the double batch. I think the issue is cranberries and blueberries are round and different sizes; how they fit in your measuring cup will vary. I think Cheerios wanted to ensure that exactly 1 c of the mixture was used becauce you could end up getting more or less than someone else. If I'd had any remaining I would have just made a smoothie. Thank you for the interesting recipe. Read More
Helpful
(4)
thecookandbaker
Rating: 5 stars
08/31/2014
These Muffins Are very tasty! I ended up adding blackberries instead of blueberries and it worked great! Thank you Cheerios!!! Read More
Helpful
(3)
Aviva
Rating: 2 stars
09/24/2015
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 think the combo of fruit providing all the moisture and the cooked oatmeal meant that it was inevitable. I like the idea of using the fruit smoothie mixture to add flavor to a muffin because my husband doesn't like if there are pieces of fruit but it didn't work out like I hoped in this. Read More
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