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Easy Mary Berry’s Blueberry Breakfast Muffins

Muffins are a classic breakfast food, but they can often be loaded with sugar and other unhealthy ingredients. These blueberry muffins are different – they’re made with organic flour, blueberries, and rapeseed oil.

They’re also low in sugar, making them a healthy option for people who want something tasty to start their day. Plus, the blueberries add a delicious sweetness and tartness that’s perfect for waking up your taste buds. If you’re looking for a healthier breakfast choice, give these muffins a try!

breakfast blueberry muffins

Blueberry Muffins Like Store-Bought

These blueberry muffins have the same quality and texture as you would buy from the shop. They are moist and spongy, as a muffin should be, so you will not be disappointed. They are just not as sweet as the shop-bought ones, but these make them ideal for a healthy breakfast muffin.

Dairy-Free Blueberry Muffins

These are naturally dairy-free blueberry muffins as they are made with rapeseed oil or sunflower oil if you prefer. This makes them lovely and moist, and you will definitely want more than one muffin! Alternatively, you could use a dairy-free spread.

Gluten-Free Blueberry Muffins

These can be gluten-free just change the flour to gluten-free flour and add 1 tsp of Xantham Gum. The Xantham Gum keeps the muffin altogether, as gluten-free flour can crumble easily without it.

Ingredients For Blueberry Breakfast Muffins

Always buy the best quality ingredients if you can to get the best flavour. I used organic flour, organic eggs and frozen blueberries for this recipe.

You will need:

Blueberries ( Fresh or frozen)

Rapeseed Oil or Sunflower Oil

Plain Flour

Caster Sugar

Vanilla Extract

Baking Powder

Milk (I used Oatly)

Eggs

See the full recipe below.

dairy free blueberry muffins

How To Make Mary Berry Blueberry and Vanilla Muffins for Breakfast

You will find when you combine all the ingredients that it is quite a runny mixture, but this is how it should be. I poured mine into a jug as it was easier to distribute the mixture into the paper cases without spilling it everywhere, or you could use a ladle.

I use frozen blueberries in this recipe, but you can use fresh ones if you have them. I keep them in the freezer until when I need them. Add them to the mixture at the very last minute.

There is a vanilla extract in this recipe, but if you’re not a fan of vanilla, you can leave it out.

Serving Suggestions

These are best eaten on the day of baking and served warm. Alternatively, keep it in an air-tight container and eat it within a few days.

The blueberry muffins are freezer friendly and can be frozen for 1 t o2 months. De-frost when needed and heat up in the microwave for a few seconds.

You could add lemon zest to the recipe instead of vanilla extract. Lemon does go well with blueberries.

If you like these muffins, you may also like these Easy Breakfast Fruit and Nut Muffin Recipe as an alternative or for a more indulgent muffin, try my Salted Caramel Muffins.

dairy free blueberry muffins

Healthy Low Sugar Blueberry Breakfast Muffins

Rachel
Easy to make blueberry breakfast muffins
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Afternoon Tea, Breakfast, Snack
Cuisine British
Servings 12
Calories 249 kcal

Ingredients
 
 

Instructions
 

  • Line the muffin tin with your paper cases and pre-heat the oven at 160°C Fan (180°c Gas 4)
  • Put all the ingredients except the blueberries into a bowl or mixer and whisk until fully combined and smooth. The mixture will be runny. Add in the bluberries.
  • Divide the mixture among the paper cases and bake for 25-30 minutes until golden brown. Cool on a wire rack.
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Nutrition

Serving: 12gCalories: 249kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 2mgSodium: 78mgPotassium: 48mgFiber: 1gSugar: 14gVitamin A: 29IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Keyword Blueberry muffins, easy breakfast muffin recipe
Tried this recipe?Let us know how it was! or tag @rachelsrecipepantry on Instagram and hashtag #rachelsrecipepantry Thank you!!
5 from 1 vote (1 rating without comment)

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