New this month
Get the Allrecipes magazine

Smoothie Breakfast Muffins


"A very light and delicious muffin with the essence of blueberry and cranberry throughout the inside of the muffin."
Added to shopping list. Go to shopping list.


45 m servings 196 cals
Original recipe yields 12 servings (12 muffins)

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 43.1 g carbohydrates; 3.8 g protein; 31 mg cholesterol; 196 mg sodium. Full nutrition

Similar recipes


Read all reviews 3
Most helpful
Most positive
Least positive

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...