I love muffins, my kids love muffins, and these cherry blender muffins have quickly become a household favorite. The batter’s vibrant color makes them fun for kids, while the hidden whole cherry in the center is a delightful surprise in every bite.
Blender muffins are one of my go-to recipes because they are fast, simple, and nutritious. The batter comes together in a blender in just a few minutes, so these muffins are perfect when I need a quick snack, an easy breakfast, or something to freeze for later. I use the same basic blender muffin formula and change up add-ins; here, frozen cherries give a bright flavor and color.
My kids adore cherries—fresh, frozen, jam, and in smoothies—so turning them into a muffin was a natural move. These cherry blender muffins passed the taste test and are a regular request at our house.
Before we dive into the recipe, here’s a quick explanation of what makes a blender muffin so convenient…
What is a blender muffin?
A blender muffin is made by blending the batter ingredients right in a blender until smooth. The process takes minutes: add the ingredients, blend to break down the oats and combine everything, pour the thin-ish batter into a prepared muffin tin, and bake. Cleanup is minimal and the result is a wholesome muffin with little fuss.
I rely on a reliable base recipe for most of my blender muffin variations. For these cherry muffins, I add frozen cherries to keep prep easy—pitting fresh cherries can be time-consuming, whereas frozen cherries are convenient and work just as well.
Why these muffins are a healthy option
These muffins are a good source of fiber and protein. Old-fashioned oats provide fiber for sustained fullness, and Greek yogurt adds protein, creating a satisfying breakfast or snack. You can also hide extra fruits or vegetables in blender muffins to boost nutrition—this recipe uses both pureed cherries in the batter and a whole cherry in the center for texture and flavor.
Cherries contribute vitamin C, fiber and antioxidants, and their sweetness and color make these muffins especially appealing to children. While the interior color can be surprising—pinkish or purplish depending on the cherries—the flavor is unmistakably delightful.
How to make cherry blender muffins
The method is straightforward: combine the ingredients in a blender, blend until the oats are partially broken down and the mixture is uniform, pour into a muffin tin, and add a whole cherry to the center of each cup before baking.
Step-by-step overview:
Preheat the oven to 350°F (175°C) and spray a muffin tin thoroughly with baking spray. I don’t recommend using paper liners for this recipe, as the batter can stick to them. Gather all ingredients before you start to make the process smooth and stress-free.
Add all ingredients to the blender, reserving 12 whole cherries to place into the middles of the muffins. Blend for about 1–2 minutes, until the oats are slightly broken down and the batter is smooth but on the thinner side. Pour the batter into the prepared muffin tin, then press one reserved cherry into the center of each cup.
Bake at 350°F for 18–20 minutes. The muffins will rise with a small dome and turn golden on the outside; they may deflate slightly as they cool, which is normal. Let them rest in the pan for about 5 minutes, then transfer to a cooling rack to cool completely before storing.
Tips and tricks
- These muffins are denser than light, airy muffins like chai-spice or carrot-zucchini varieties. Expect a heartier texture.
- The interior color can be surprising—pink-red batter bakes to a purple-tinged crumb while the exterior browns as usual. This does not affect taste.
- For an extra treat, stir in dark chocolate chips to the batter or sprinkle a few on top before baking.
If you enjoy using a blender for baking, try other quick blender muffin recipes like the banana blender muffin base, green monster blender muffins, or pumpkin beet muffins for more variety.
📖 Recipe
cherry blender muffins
Marni Katz
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Ingredients
- 2 cups old fashioned oats
- 2 eggs
- 2 ripe bananas
- ½ cup greek yogurt
- ¼ cup brown sugar
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup cherries fresh or frozen + 12 more cherries to pop into the middle of each muffin
Instructions
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Preheat oven to 350°F and spray a muffin tin with baking spray.
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Place all ingredients except 12 whole cherries into the blender.
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Blend until the oats are partially broken down and the mixture is smooth, about 1–2 minutes; the batter will be thin.
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Pour batter into the prepared muffin tin.
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Place one reserved cherry into the center of each muffin, pressing down slightly.
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Bake at 350°F for 18–20 minutes.
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Allow muffins to cool in the pan for about 5 minutes, then transfer to a rack to cool completely.
Notes
The color can look unusual—brown on the outside and purplish inside—so don’t be alarmed.
Muffins often dome in the oven then settle as they cool; this is normal.
Nutrition
Short on ingredients? You can often find what you need quickly online or through grocery delivery services if necessary. These muffins are easy to make once you have the basics on hand.