You wont be blue once you try these awesome blueberry muffins! Made with Phytopur Shake–these are a crowd pleaser. The whole house smelt like cinnamon and blueberries. I was surprised I was able to get a photo of them because they flew off the counter and into two hungry teenage boy’s mouth! 

  • Prep Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield12
  • Serving Size1
  • Energy180 cal
  • Course
    • Breakfast
    • Dessert
    • Snack
  • Suitable for Diet
    • Weight Loss Program
    • Lifestyle Program


  • 1 cup gluten free flour (or flour of your choice)
  • 1 cup rolled oats (Gluten Free )
  • 1/2 cup Phytopur Shake - Vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 Tbsp ground cinnamon
  • 2 eggs
  • 1/2 stick slightly softened butter
  • 1 mashed banana
  • 1 Tbsp maple syrup
  • 1 cup fresh or frozen blueberries defrosted.



Preheat oven to 350 degrees


Mix dry ingredients (flour, oats, shake, salt, baking soda, cinnamon) in a small bowl.


Crack eggs into large bowl, mash and add banana, add maple syrup, stir and set aside.


Add butter into flour mixture and combine with mixer.


Mix wet ingredients with mixer, gently adding in flour mix.


Once combined, gently stir in blueberries. Batter will be sticky. Using 2 spoons, fill muffin tin about half way with batter. Optional to spray tin with nonstick oil first or use paper muffin liners.


Bake for about 20-22 minutes, checking for doneness with a toothpick.


Let cool and enjoy!

  • Serving Size1
  • Amount per serving
  • Calories180
  • % Daily Value*
  • Total Fat7 g8.97%
  • Saturated Fat3 g15%
  • Cholesterol35 mg11.67%
  • Sodium390 mg16.96%
  • Total Carbohydrate23 g8.36%
  • Dietary Fiber4 g14.29%
  • Total Sugars4 g
  • Added Sugars2 g4%
  • Protein8 g16%
  • Iron3 mg16.67%
  • Potassium225 mg4.79%

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