Healthy Breakfast Muffins

Sugar-free blueberry and oat healthy breakfast muffin recipe.

4.87 from 130 votes

Healthy Breakfast Muffins

Start the day right with these delicious Healthy Breakfast Muffins. These blueberry and oat goodies are sugar-free and easy to make.

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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

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.

How to store: These should last for 2 days in an airtight 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.

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!

Nutrition