Healthy Blueberry Breakfast Muffins

Healthy Blueberry Breakfast Muffins

These muffins are not only blueberry, they are legit blue. I used frozen blueberries, and while I was stirring them into the batter, the whole batter turned blue. Go big or go home, I guess? Side-note: While making these, I was watching The Food Network and brainstorming for future recipes. I’m excited to share what is ahead with you all!!!

Back to these muffins. They may not be the tallest, most round muffins, but do not doubt the flavor. They are so good. I didn’t use any sugar. I used honey and Truvia Brown Sugar Blend. Also, no butter. I used coconut oil. However, you can use butter or whatever oil you want. Just use it as a 1:1 ratio. I used regular flour, but you can also substitute that for a flour of your choice as well. Be sure to do your research on the ratios of substitution for your particular flour.

Before trying these, I was half tempted to make a lemon glaze on top. However, after trying them, I didn’t want to. I simply topped it with a little bit of extra oats and called it a day. The blueberry flavor was so prominent along with the hints of vanilla extract and honey- believe me, no more flavors needed to be added.


These are great to make-ahead for the week. They don’t take long to actually make, store them in Tupperware and then grab one on your way to work, the gym or wherever you go every morning. You could also just grab one with nowhere to go!

Below you will find what you need to make these delicious, healthy blueberry breakfast muffins!

Healthy Blueberry Breakfast Muffins

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

12 Muffins


  • 3 tbsp Oil
  • 3 tbsp Honey
  • 1/4 c. Truvia Brown Sugar Blend, this converts to 1/2 c. regular light brown sugar
  • 2 Eggs
  • 2 tsp Vanilla Extract
  • 1 c. Milk
  • 1 1/2 c. Flour
  • 1/2 c. Oats
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 c. Blueberries, fresh or frozen


  • In a small to medium sized bowl, combine your dry ingredients (flour, oats, baking powder and salt)
  • Preheat your oven to 350 and grease 12 muffin liners
  • Using a mixer, beat together your oil, honey and sugar.
  • Once mixed, beat in (one by one) your two eggs
  • Alternating between your milk and your dry mixture, on low, mix until the batter is just fully incorporated
  • Using a spatula, fold in your blueberries
  • Scoop your batter into the 12 greased muffin liners fill the majority of the liner
  • Bake for 20 minutes and allow to cool for at least 5 minutes.
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4 thoughts on “Healthy Blueberry Breakfast Muffins”

    • Thanks!! They are very moist, the two eggs helps in that aspect. The honey/brown sugar/vanilla extract are all great flavors to go with the blueberries too! 🙂

  • Sooooo…. Katie Kelly,
    Do you think adding in mashed bananas and some walnuts in place of the blueberries will have the same delicious result that these muffins have?
    P.S. I have made these three times in the last month.

    You’re on to something 🙂

    • Ohhhh heyyyyyy there Rink!!! I do think adding mashed bananas and walnuts will give it the same effect- I have a banana and peanut butter muffin recipe if you want to try that (but switch the peanut butter out with crushed walnuts)

      P.S. Thanks 🙂

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