Blueberry Breakfast Muffins23

Posted on August 3, 2010 by ChristieBreakfast, Sweet Treats

Warning! These are not fluffy little cakes. They’re dense and filling breakfast-on-the-go.

They contain no oil or butter and are dairy-free with only a 1/3 cup of sugar in the whole batch.

I was trying to make a really healthy muffin that could be grabbed and eaten on the way to work for those time-poor mornings when you really have to wash and blow dry your hair.

The oats and wholemeal flour make them super-filling and they passed the breakfast test too. I took them into the office on Monday morning and left them in the kitchen with a note saying ‘please eat me’ – then I went back 10 minutes later and they were all gone!

If you’re not keen for these healthy delights, then check out some naughtier chocolate and banana muffins I made a while back.

For the rest of you, click the button below to keep reading and get the recipe!

Unfortunately they’re not vegan as there’s one tiny little egg in the batter. However, I reckon you can leave it out and add an extra teaspoon of baking powder. I haven’t tried it though, so don’t come back and shout at me!

But please do come back and let me know if it works ;)

Sponsor Info

A big thank you to Vitasoy for supplying me with lots of soy milk products to experiment with – this muffin recipe is one such creation!

They’ve just launched a brand new website and I’ll be creating recipes using soy milk for them, so be sure to check it out and see my name up in lights (kind of!). Hehe.

Enjoy! Christie x

Blueberry Breakfast Muffins
makes 12 small muffins

  • 1 cup rolled oats
  • 1 cup soy milk (I used Vitasoy)
  • 1 1/2 cups plain wholemeal flour (all-purpose wholewheat flour)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp bicarbonate soda (baking soda)
  • 1/2 tsp ground cinnamon
  • 1/3 cup dark brown sugar, tightly packed
  • 1/2 cup unsweetened applesauce
  • 1 large egg, lightly beaten
  • 1 cup blueberries (fresh or frozen, I used frozen)
  • 1/4 cup flaked almonds
  • 1/4 cup walnuts, roughly chopped

1. Preheat the (fan-forced) oven to 180C/350F and grease a 12 cup muffin tin.

2. Soak the oats in half the soy milk (1/2 a cup) in a bowl for ten minutes. Meanwhile, in a large bowl, mix together the flour, baking powder, salt, bi-carb, cinnamon and brown sugar.

3. Add the oats mixture, the other 1/2 cup of soy milk, applesauce and beaten egg. Stir until just combined – don’t over mix!

4. Fold in the blueberries and nuts and bake for 20 minutes or until a skewer inserted comes out clean (unless it hits a squidgy blueberry!).

Looking for more sweet stuff? Try these:
Chocolate and ricotta cheesecake
Free form fig and hazelnut tart
Coconut panna cotta w/ mango salad

  • These look so delicious, packed with all manner of wholesome ingredients, yum!

  • REALLY looking forward to more dairy-free creations!! <3

  • They look delish and a great on the go breakfast :)

  • Lisa

    Blueberry muffins are my favourite – love the applesauce in them – who would’ve thought?

  • I love it when muffins are really muffins & not cakes in diguise. I am going to make this & stick them in the freezer..I think I might add some chia seeds though because those bakers delight commericals have sucked me in & I bought like 3kg of them.

    I love a good on the go breakfast, particularly because I have a lot of hair that requires at least an hour and a half to wash, dry, style & clean up after in the morning (oh yeah, I shed hair like a yetty, I actually have to wear a hair net to bake)

    • Hey Shannon – Let me know how they freeze! I’m guessing quite well. CC x

  • I’ve been making muffins a lot lately and was looking for a change – these look excellent! Substantial and quite healthy. I love the idea of adding oats for texture. They are on my to-bake list for next week.

  • These sound like a great on-the-go breakfast option. I like the fact that they dont have any oil or butter! I’ll have to give it a go, thanks :)

  • I never say no to muffins! And whilst I have plenty of time to do my hair (ahem!) I reckon these would be good any time of the day. Thanks for sharing Christie!

    • Peter – you’re right. Your hair does always look great, hehe ;)

  • Oh my these looks way too good to be healthy! Might have to give it a go, always running out the door in the morning and sometimes I end up skipping breakfast altogether once I reach the office.

  • Hi, this recipe is like you said hearty enough to fill up until lunch. Great that you got Vitasoy products and will be writing recipes using soy products! Congratulations!

  • Now that’s my kind of breakfast!

  • Hello Christie!

    These breakfast & good for you muffins look like the rel deal!

    They look wonnderful!

    MMMMMMM,…Kisses from Brussels to you!

  • i baked these over last weekend and have been taking two with me that i chow down on after every morning surf. along with a banana, they’ve become my perfect post-surf breakfast. i’ll be baking again this weekend ;) thanks.

    • I’m so glad to hear that Mark! Enjoy :)

  • Emily

    This recipe looks amazing but is it possible to make these with normal milk instead of soy?

    • Hi Emily, Yes. Regular milk may be substituted with great results. Would love to hear how you go! Christie

  • Thatiana

    Can this recipe be used in jumbo muffin tins as well?

    • Hi Thatiana, Yes! You’ll just get less muffins from the recipe :) Christie

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  • Linda

    Popped them in the oven and waiting for these muffins right now. I can smell a beautiful aroma already… can not wait to take along to work tomorrow morning! Thanks for the recipe.

    • HI Linda, hope they were delicious! Christie

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