For best results, ensure your frozen fruit is completely thawed before blending. If you don't have lemonade on hand, you can substitute with lemon juice and additional sugar to taste. These muffins freeze well! Once cooled, store them in an airtight container in the freezer for up to 2 months. A touch of lemon zest can elevate the brightness of these muffins.
Smoothie Breakfast Muffins
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PREP TIME15 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING12 People
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VIEWS9
Wake up to the delightful flavors of summer with these Smoothie Breakfast Muffins! Bursting with the vibrant tastes of blueberry and cranberry, these muffins offer a uniquely light and refreshing start to your day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate43 g
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Cholesterol31 mg
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Fiber2 g
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Protein4 g
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Saturated Fat0 g
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Sodium196 mg
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Sugar24 g
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Fat1 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. (Prep time: 5 minutes)
02
Step
8 mins
Bring water and salt to a boil in a saucepan. Add oats and cook, stirring occasionally, until thickened. (Cook time: 5-10 minutes)
03
Step
5 mins
In a blender, combine lemonade, thawed cranberries, blueberries, and 3 tablespoons of sugar. Blend until completely smooth. (Prep time: 5 minutes)
04
Step
2 mins
Pour 1 cup of the blended lemonade mixture into a large bowl. Add the 1 cup of sugar and cooked oats. Stir until just combined. Reserve the remaining lemonade mixture for another use or discard. (Prep time: 2 minutes)
05
Step
3 mins
In a separate small bowl, whisk together flour, baking powder, and baking soda. Add the dry ingredients to the wet ingredients, stirring until the batter is smooth and just combined. (Prep time: 3 minutes)
06
Step
3 mins
Pour the batter into the prepared muffin cups, filling them about 2/3 full. (Prep time: 3 minutes)
07
Step
20 mins
Bake in the preheated oven until the muffins are lightly browned and a toothpick inserted into the center comes out clean. (Bake time: 20 minutes)
08
Step
5 mins
Cool muffins in the muffin tins for 5 minutes before transferring them to a wire rack to cool completely. (Cool time: 5 minutes)
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Amelia Jacobscassin
Jun 24, 2025Easy to follow recipe and a great way to use up leftover smoothie ingredients!
Paolo Hoppe
Jun 16, 2025These muffins are so moist and flavorful! I love the tangy burst from the cranberries and blueberries.
Andy Trantow
Jun 12, 2025I was skeptical about the lemonade, but it really makes these muffins unique. My kids devoured them!