Move Over Cereal: Healthy Blueberry Breakfast Recipes to Start Your Morning Right
Keep up with your New Year's resolutions with these healthy blueberry breakfast recipes.
Breakfast is usually such a rushed and hectic time that we don’t always make the right choices in what to eat. Most mornings, breakfast is based on what’s easiest, and that seldom turns into a meal with good nutrition. Take some time on a weekend and make one of these blueberry breakfast recipes so you have a healthy meal to eat for breakfast during the rest of the week.
Healthy Blueberry Breakfast Recipes
Many blueberry breakfast recipes are full of sugar, empty carbohydrates and unhealthy fats. These blueberry oat Greek yogurt muffins are full of all the healthy foods you need in the morning: whole grains, protein, and antioxidant-rich blueberries. These muffins are a healthy alternative to store-bought muffins that are filled with sugar and unhealthy fats. This blueberry breakfast recipe is from Running with Spoons.
- 1 cup all-purpose flour*
- 1 cup old fashioned rolled oats
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 large egg
- 1 cup plain Greek yogurt
- 1/4 cup honey
- 2 Tbsp coconut palm sugar
- 1/4 cup unsweetened almond milk
- 2 tsp vanilla extract
- 1 cup blueberries, frozen or fresh
*You can also use a mix of plain and whole wheat OR substitute with oat flour, but the texture will be slightly more dense and moist.
- Preheat your oven to 350F and prepare a muffin pan by spraying the cavities with cooking spray or greasing them with oil. Set aside.
- In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a separate bowl, lightly beat the egg just to break it up. Whisk in the yogurt, honey, sugar, almond milk, and vanilla, mixing until well combined.
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Toss the blueberries in 1 tbsp (7.5 g) of flour to prevent them from bleeding or sinking to the bottom of the muffins, and fold them into the batter.
- Divide the batter evenly among the 12 muffin cups, filling almost to the top. Add a sprinkle of coconut sugar, if desired.
- Bake for 20-22 minutes, or until the tops of the muffins are firm to the touch and toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Blueberry breakfast recipes that create a portable breakfast are desirable for those mornings where you have to get out and be on your way quickly. These Blueberry oatmeal breakfast bars provide an easy, on-the-go meal. While not quite as healthy as the muffins above, these bars can be frozen so you can grab one anytime. Recipe from Delightful E Made.
- 2 1/4 cup Old Fashioned oatmeal
- 2 1/4 cup flour
- 1 1/2 cup brown sugar
- 1 cup butter (2 sticks)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 cup fresh or frozen blueberries
- 1/4 cup sugar
- 1 tbsp corn starch
- Preheat oven to 350 degrees.
- In a mixing bowl combine the oatmeal, flour, brown sugar, soda and salt. Melt the butter, and pour over the oatmeal mixture. Mix until incorporated and crumbly. Press 2/3 of the oatmeal mixture into a 9×13 pan, saving the other 1/3 for the topping.
- In a seperate bowl, combine the blueberries, sugar and corn starch. Mix until the blueberries are evenly coated with the sugar and corn starch. Pour over the bottom crust. Crumble the remaining oatmeal mixture over the blueberries. Bake at 350 for 20-25 minutes or until golden brown.
- Remove from the oven and let cool completely before cutting.
Banana bread is a favorite of most people, and the healthy combination of bananas, blueberries and applesauce makes this one healthy breakfast option. This recipe comes from Baker by Nature.
- 3 Bananas, VERY ripe
- 1 heaping cup Blueberries, fresh
- 2 Eggs, large
- 1/4 cup Apple sauce, unsweetened
- 1/2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 cup Brown sugar
- 1 tsp Cinnamon, ground
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 1 1/2 cups Whole wheat flour
- 1/4 cup Coconut or olive oil
- Preheat the oven to 350 F degrees. Butter and flour a loaf pan; set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon; set aside.
- In a large bowl, beat the sugar, oil, apple sauce, eggs and vanilla until just blended. Stir in the mashed bananas and blueberries. Add the dry ingredients and stir, just until combined.
- Pour the batter into the prepared loaf pan, place in the oven, and bake until a cake tester inserted in the center of the loaf comes out clean – about 1 hour. Cool for 15 minutes before removing the loaf from the pan and transferring to a wire rack to cool completely.
This dessert is healthy enough to be eaten for breakfast as well. Compared with the other blueberry breakfast recipes so far, this one contains the least processed sugar and flour. It uses a ton of blueberries, some healthy rolled oats and pure maple syrup to sweeten it. The recipe’s author, Amy’s Healthy Baking, recommends topping it with vanilla ice cream when eating it as a dessert, or Greek yogurt when having it for breakfast.
- ¾ cup old-fashioned oats
- ¼ cup whole wheat flour or millet flour (for gluten-free)
- 1 tsp ground cinnamon
- 2 tbsp pure maple syrup, room temperature
- 1 ½ tbsp unsalted butter, melted
- 6 cups blueberries
- 3 tbsp cornstarch
- Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
- To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
- To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
- Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so try to break it up into fairly small pieces.) Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.
Our healthy list of blueberry breakfast recipes wouldn’t be complete without a blueberry smoothie. This yummy recipe from the U.S. Highbush Blueberry Council combines the healthfulness of blueberries with almond butter, a banana, yogurt and dates.
- 1 banana, peeled
- 1 cup frozen blueberries
- 1/2 cup almond butter
- 1/2 cup plain yogurt
- 3/4 cup almond milk
- 3 dates, pitted and quartered
- 1 cup ice, or as needed
- Combine all ingredients in a blender; purée on high speed until smooth.
- Add a few ice cubes and blend until it reaches your desired consistency.