This simple flourless oatmeal blueberry muffins recipe is great for an easy grab and go breakfast or snack! These healthy breakfast muffins with blueberries, oats and eggs are super easy to make (yes, a toddler can make them), they’re toddler approved and enjoyed by grown ups as well.
All you need are 7 simple ingredients to make these delicious blueberry muffins, you probably have everything at home:
- Coconut sugar
- Oats (we used quick oats)
- Baking soda
How To Make These Blueberry Muffins
Making these muffins is quite easy and a great way to involve your kids in the kitchen. Sure it might get a little messy, but your child will be so happy to help, I promise. I made these a while ago with my 3-year old as he loves baking and cooking in general (I mean it seems that’s all we do right now). There were some oats on the floor and table where we made the batter, but nothing you can’t fix.
Whether you make these breakfast muffins on your own, with your kids, a partner or a friend here are the 4 easy steps to follow:
Step 1: Preheat your oven to 350F or 180C
Step 2: Put all ingredients except the blueberries into a bowl and blend until creamy with a hand blender. If you don’t have a hand blender, you can use a blender to process the batter.
Step 3: Stir in the blueberries, add muffin liners to a muffin pan and fill each one until about ¾.
Step 4: Bake for 20-30 minutes or until a toothpick comes out clear after inserted into the muffin.
If you don’t have the exact same ingredients, you can change things up. For example, if you don’t have coconut sugar – use whatever type of sugar you have. You can also make these muffins completely gluten and dairy free by using gluten free oats and coconut oil instead of butter.
I hope you enjoy these, you can find the printable recipe below.
This easy flourless oatmeal blueberry muffins recipe is the perfect on the go breakfast idea for toddlers! Made with 7 simple ingredients these healthy breakfast muffins are super delicious and kid-approved!
- 2 eggs
- 1/2 cup coconut sugar
- 1 cup blueberries
- 1 cup oats
- 1/2 tsp baking soda
- 1/4 cup butter, room temperature
- 1 tsp vanilla
- Preheat your oven to 180C/300F.
- Put all ingredients, except the blueberries into a bowl and blend with an immersion blender. If you don’t have an immersion blender, place the ingredients into a blender and blend until smooth.
- Stir in the blueberries.
- Line a muffin pan with muffin liners. Fill the cups with the mixture until 3/4 and bake at 180C/350F for 20-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool off and enjoy!