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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. 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
Sarah’s notes
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
- 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, then mix both together.
3. Scoop the mixture into muffin cases equally.
4. Sprinkle oats on top 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.
Recipe 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
American Pancakes {Easy Recipe!}
Breakfast
Breakfast Cookies
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 (0.75 cups) Full fat milk
- 100 ml (0.33 cups) Vegetable oil
- 75 g (0.25 cups) Honey
- 1 Egg
Dry ingredients:
- 200 g (1.25 cups) Plain flour
- 50 g (0.5 cups) Rolled oats
- 2.5 tsp Baking powder
- 1/2 tsp Bicarbonate of Soda
- 1 tsp Cinnamon
- Zest of orange
- 175 g (1.5 cups) 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 180℃ fan/200℃/Gas Mark 6/350F (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.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on October 30th, 2022. It was updated on July 30th, 2025 to add additional tips and step-by-step videos.
Nice to have a ‘not so sweet’ muffin, especially for breakfast for the kids. Super easy to make too.
It’s my go to kids breakfast at the weekend Emily.
Back to school game changer!! Absolutely delicious, not too sweet, filling, and has revolutionised getting my son to have breakfast before after years of battle he is keen! Also great afternoon/evening snack for me, to avoid dipping into the chocolates at work!
Love these muffins – they are sooo delicious and i didnt haave and big oats so i used crunchy granola on top instead, which worked so well!! Definitely recommend this recipe!
These are so good, especially without the refined sugar! Love the little oaty top too!
The recipe looks great and I can’t wait to try them! Can they be frozen?
Yes, for up to one month the recipe suggests.
Really easy and delicious! I swapped the orange for lemon and added some white chocolate chunks. Kids loved them! I also dusted with some icing sugar to finish it off.
So I just finished a batch of these and 4h3 2nd batch is in the oven (only have a 6 muffin tin not 12). The taste is alright although it’s quite mellow in flavour i have found the overall consistency very crumbly! Just removing them from the tin had a few crack on the top and then trying to remove it from the case to eat breaks it all up into a million crumbs.. did I do something wrong? The only sub I did was maple syrup instead of honey as im allergic to honey… why won’t they hold together?
My son (almost 2) is OBSESSED with these muffins! He will literally have one in his hand and a huge bite in his mouth and say “more muffin!” I just ran out today and I felt awful because he ran to the counter where I had kept them asking for one. Will be baking them again tomorrow for sure! Thank you for such an amazing recipe!
It was very good; they tasted like normal yummy muffins! The only thing I would change was that I would have put no oats on top of my muffins. Thank you so much for sharing this amazing recipe!
Delicious and so easy to cook. I used maple syrup in place of honey but kept the rest of the recipe the same.