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These blueberry and oat Healthy Breakfast Muffins are a great way to start the day. They’re refined sugar-free, simple to make and totally delicious.
If you can make them last, they keep for a couple of days in the fridge and are perfect for when your family has a busy day ahead and breakfast-on-the-go is needed.
Rustling up some homemade muffins is honestly more straightforward than it sounds!
And making a bake like this from scratch makes sure you’re eating a filling, healthy breakfast.
I love making a batch of these when I know we’ve got a busy weekend coming up and we need to be out of the house early, or even if work is busy and I know I can grab a nutritious breakfast quickly.
Why you’ll love this Breakfast Muffin recipe
⭐️ Full of fruity flavour
⭐️ Refined sugar-free and healthy
⭐️ Perfect for breakfast on-the-run
About This recipe
Not to be confused with an English breakfast muffin, which is a small, flat, savoury bread roll, these Easy Breakfast Muffins are the sweet cake/bun style you get in a little paper case.
They are naturally sweetened with honey and blueberries (and a little orange zest), they’re fluffy and a little cinnamon also gives them heaps of flavour.
Of course, you don’t have to eat these just for breakfast, they’d be perfect for a snack anytime or great for lunchboxes.
The combination of oats and fruit, with honey, is a perfect snacky start to the day. Even better with a cuppa first thing!
Healthy Breakfast Muffins Ingredients Notes
- Milk – I use full fat in this recipe
- Vegetable oil – Or sunflower oil would work, but not olive oil
- Honey – Runny honey
- Egg – I use free-range medium sized
- Plain flour – Regular plain baking flour
- Rolled oats – NOT instant
- Baking powder – NOT baking soda
- Bicarb – AKA bicarbonate of soda
- Cinnamon – Ground cinnamon powder
- Orange zest – Remove with a fine grater avoiding the white pith
- Fresh blueberries – You can also use frozen if you prefer
- Rolled oats – Don’t use instant type oats, of giant jumbo oats. Just regular porridge type
How to make Healthy Breakfast Muffins
1. Whisk all of the ‘wet’ ingredients together.
2. Separately, mix together the ‘dry’ ingredients.
3. Add both sets of ingredients together and whisk until fully combined.
4. Scoop the mixture into muffin cases equally, sprinkle over jumbo oats and bake as per the recipe below.
Hint: If you can resist, leave them to cool for about 15 minutes after they’re cooked to allow flavours to develop and wrappers to be easily removed.
Substitutions
- Other fruit – This would be delicious with other fruits too, such as raspberries, blackberries or a summer fruit mix. Frozen fruit straight from the freezer is fine too, although they may be a little more ‘wet’ inside.
Storing
Airtight container These should last for 2 days in a container. They can go a little too moist from the fruit if they’re kept longer, although you could pop them into a hot oven for a couple of minutes to ‘refresh’ them if you want to keep for an extra day or two.
In the freezer These will last in the freezer for up to a month.
Top tips
Allow to cool:
I know you will be tempted to eat these straight from the oven (as I was!), but they really benefit from cooling for at least 15 minutes as the flavours develop and they are easier to remove from the wrappers.
Scooping:
I use an ice-cream scoop like this one to spoon out the mixture into the cases. This means the muffins will be equal in size.
Adding the blueberries:
Usually you add the fruit in as the last step, however coating them in the flour like this will help them not to sink to the bottom!
More delicious breakfast recipes…
Breakfast
Fluffy American Pancakes
Breakfast
Breakfast Cookies
Slow Cooker
Slow Cooker Porridge
Breakfast
Meal Prep Breakfast Muffins
FAQs
I used rolled oats. You CAN’T use instant oats for this. You could use whole jumbo oats but it will change the texture of the muffins – they will add more bite, as they cooking time won’t allow them to soften.
If you wanted a sweeter version you could add some sugar (perhaps 50g) but they really are delicious as they are.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Healthy Breakfast Muffins
Ingredients
Wet ingredients:
- 175 ml Full fat milk
- 100 ml Vegetable oil
- 75 g Honey
- 1 Egg
Dry ingredients:
- 200 g Plain flour
- 50 g Rolled oats
- 2.5 tsp Baking powder
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Cinnamon
- Zest of orange
- 175 g Fresh blueberries
To top:
- 1 tbsp Jumbo oats, If you have them, regular rolled will be fine if not, jumbo just look good!
Instructions
- Preheat oven to 180c (fan oven).
- Add all of your wet ingredients (milk, honey, oil and the egg) to a jug and whisk until combined.
- In a separate bowl, mix together your dry ingredients (flour, oats, bicarbonate of soda, baking powder, cinnamon, orange zest and blueberries).
- Add your wet ingredients to the dry ingredients and whisk until fully combined (no visible lumps of flour).
- Put 12 muffin cases in to a muffin tin and spoon the mixture into them equally.
- Sprinkle the top of each muffin with some more oats.
- Bake in the oven for 15 mins until golden on top and springy to the touch.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious, they came out perfectly. Many blueberries did sink to the bottom so I might leave some back and place on top next time, but overall, they are exactly what I was after. Thank you!
I put mine on for slightly longer as I have a gas oven but they are amazing thank you Sarah x
I totally forgot to add the egg 🤦♀️ – BUT, they still tasted delicious! So, a good egg-free snack too!
It’s quite bland, any serving suggestions to better enjoy it?
I measured all the Ingredients exact and followed the steps, but mine turned out VERY crumbly and quite dry.
Was given this recipe by a friend as she made them and my son loved them. I don’t use seed oils so made them exactly as the recipe but with extra virgin olive oil (and some raspberries!) and they came out exactly the same! Really good recipe and tasty and even healthier swapping the seed oils out! Looking forward to trying some more of your recipes!
This helps to know!! I agree with you on seed oils (not a good option). I will try swapping for extra virgin olive oil. Thank you!!!!
I made the blueberry muffins for the first time and they were a success and all my friends loved them, I will definitely be making them again.
This was a frustrating recipe since most of us bakers don’t use grams. I double the recipe and it called for 5 tsp of baking powder. Seemed odd but I follow the amounts and it bubbled up. Please just use cup amounts please. The muffins were flat.
I presume you mean ‘most of us bakers’ in the USA? Here in Europe we use grams, and teaspoons for anything that’s too light to weigh. Thanks for your helpful comment, I will be sticking to grams as it’s much more accurate to help get a non flat muffin 🙂
Please don’t change to cups that would be very frustrating for everyone that’s anywhere in the world other than the US! Using grams is known to be much more accurate than cups, especially for baking.
Not made yet but like ingredients
I liked that this recipe was really simple and I had all the ingredients! But they came out super dry and crumbly, so when I tried to give them to my kids they just broke into bits 😀 I did follow the recipe exactly so dunno if they need something to soften them up, like yogurt or a banana perhaps?