Healthy Breakfast Muffins Blueberry Oat

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 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

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.

In the freezer These will last in the freezer for up to a month. 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. 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!