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 something 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 recipe
⭐️ Full of fruity flavour
⭐️ Refined sugar-free and healthy
⭐️ Perfect for breakfast on-the-run
About Healthy Breakfast Muffins
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!
What you’ll need
- Milk – I use full fat in this recipe
- Vegetable oil – Or sunflower oil would work, but not olive oil
- Honey – Runny honey
- Egg – 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 it
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.
- 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.
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.
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.
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!
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 this recipe. 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
- 175 ml Full fat milk
- 100 ml Vegetable oil
- 75 g Honey
- 1 Egg
- 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
- 1 tbsp Jumbo oats If you have them, regular rolled will be fine if not, jumbo just look good!
- 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.