Subtly sweet and loaded with blueberry flavour, this blueberry muffin breakfast bake tastes just like a blueberry muffin but is made without any butter, oil, or refined sugar!
I’ve been eating oatmeal for breakfast for a good handful of years now, and there are times where I can’t help but wonder how I haven’t gotten sick of it yet. Granted, going through food phases isn’t a new thing for me — with Mini Wheats, Poptarts, and Nutrigrain bars being some of the more notable ones — but I don’t think any of my phases have ever lasted quite this long.
What can I say? I really like oatmeal — it’s both delicious and comforting. It’s also extremely versatile. Whenever I find myself getting a little bored at breakfast time, I just switch up the toppings or add-ins and end up with something completely different. Sometimes I’ll toss in an egg white; sometimes a spoonful of coconut flour. Sometimes I’ll top my oats with almond butter and honey; sometimes with coconut butter and jam. The combinations are literally endless.
And when I want something even more different, I go for a breakfast bake…
… which may not look like anything special at first glance, but all it takes is a little mixing action to bring out its true beauty…
Much better. But as good as it looks, I really wish I could give you guys a taste.
Or even a smell. I know there tends to be a lot of false advertising out there when it comes to recipe naming, but I’m 100% straight up serious when I say this blueberry muffin breakfast bake literally tastes like a blueberry muffin… it’s just a lot healthier and doesn’t contain any added refined sugars or oils. It also happens to be vegan and can be made gluten-free by using a gluten-free flour. But let’s talk taste and texture, since good nutrition doesn’t mean a whole heck of a lot if you have to force yourself to choke something down.
Taste wise, this breakfast bake is subtly sweet, loaded with blueberry flavour, and has a slightly detectable pastry/wheaty/doughiness… if that makes any sense. As for texture, it’s super moist, super doughy, and slightly ooey-gooey thanks to the berries. It’s drier and fluffier than something like stovetop oats, with a consistency that more closely resembles that of a muffin. And that’s saying nothing about the plethora of toppings you can throw on top…
For some reason, blueberries and cream cheese go together like peas and carrots in my mind. This might have something to do with the fact that I grew up on my mom’s crepes — which she would always stuff with cream cheese and blueberry jam — but it really is a killer combo with just the perfect amount of sweetness and tang. Another good choice would be some kind of nut butter or a coconut whipped cream. Or you could just eat it straight up — that’s pretty tasty too 😉
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!
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Blueberry Muffin Breakfast Bake
- Total Time: 25 mins
- Yield: 1 serving 1x
Ingredients
- 1/4 cup (20 g) rolled oats
- 2 Tbsp (14 g) oat bran
- 2 Tbsp (15 g) flour of choice*
- 1/4 tsp baking powder
- pinch of salt
- 1/4 cup (60 ml) unsweetened vanilla almond milk
- 1/2 – 1 Tbsp (7–15 ml) maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup (35 g) fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C), and lightly spray an individual sized ramekin with cooking oil.
- In a medium-sized bowl, combine the oats, oat bran, flour, baking powder, and salt. Add the almond milk, maple syrup, and vanilla, mixing until well combined. Gently fold in the blueberries.
- Transfer the batter to your greased ramekin, topping with a few extra blueberries if desired. Bake for 20-25 minutes, depending on desired consistency.
Notes
* I usually use an all-purpose or whole wheat, but this recipe works with most flours, including gluten-free ones
- Prep Time: 5 mins
- Cook Time: 20 mins
Looking for more delicious breakfast bake recipes? Try one of these!
Oatmeal Cookie Dough Breakfast Bake
Brownie Batter Breakfast Bake
Pumpkin Pie Breakfast Bake
Cinnamon Bun Breakfast Bake
Blueberry Banana Breakfast Bake
This is a wonderful start to my day, love the berries!
hi
What can I use instead of oat bran?
More oats would be fine, Fate. Or even something like almond meal would work.
Would it make a difference if I use wheat bran instead of oat bran?
I don’t have ramekins. Any other suggestions? Looks so yummy!!!
I made this tonight. It was DELICIOUS. except i substituted the oat bran AND flour of choice with almond meal. And added about 2 tblsp of egg whites, because I was in a hurry! I popped it in the microwave for about 2 minutes? ? It was great! I think it would probably work with a whole egg. I just didn’t have any handy. Then you could get a bit more protein for your morning. 🙂
I made this today and Absolutely Loved it!!’n I can’t wait to wake up tomorrow and have it again. I made the pumpkin pie one last week. You are awesome!!!! Thank you
Delicious! Used almond flour as ‘flour of choice’, mashed a bit of banana and added it to the mix for sweetness, and lots of cinnamon <3. thanks for sharing.
Thanks for letting me know, Haseena! I’m glad you liked it 😀
Another amazing recipe, thank you!
Sounds SO yummy!!!!
I’m beyond excited to try this, Amanda! I got a hugh jass container of bloobs at the store so it’s fate, obvi. I have the cutest little ramekin to put it in, too. Pinning!
Hi Amanda
Just wondering if you could use an additional 2T of oat bran instead of another flour of choice. Do you think this would work or is there a special reason for using another type of flour? Perhaps oat bran would make it too heavy?
Looks delish! Can’t wait to try it.
Using oat bran in place of flour would definitely change the texture — it would make it denser and heavier as opposed to doughy and fluffy. More like baked oatmeal as opposed to a muffin. I’m sure it would still taste good, but it wouldn’t be the same.
Ok, that’s kinda what I suspected. Can you suggest any suitable gluten free flours to use?
Rice flour would work well. Or even a gluten-free all-purpose flour blend!
Looking for a gf blueberry muffin… I am pretty new to the gluten free world so I have a few questions
•I don’t have an bran in the house. Could I use 4tbs of gf all purpose flour?
•Is there a good gf sub for whole wheat flour? Was looking at your Blueberry Banana Breakfast Muffins.
•I love your flourless muffins. Could I sub blueberries for choc chips?
Love the recipes I’ve tried so far <3
Thank a for the help!
I would totally eat this. Too bad I didn’t read this post earlier today since I need something for breakfast but have to get ready for work in 15 minutes. I even have fresh blueberries in the fridge, although those are CSA blueberries which means I need to eat them straight up this first week so I can really savor the taste. Perhaps we’ll get more blueberries in today’s pickup so I can give this a whirl. Cross your fingers for me.
This is SUCH a fun breakfast! I totally wish I could try that bite in your one photo – guess I’m going to have to make this soon! And your photos are just amazing Amanda! Pinned 🙂
This looks so YUM. I was so happy to see there were no eggs involved. I am allergic, so I can’t tell you how excited I am to try this yummy goodness!
I have been craving muffins lately! I will try with coconut flour!!
I am a BIG fan of breakfast bakes, so this sounds amazing!! Thank you for sharing, Amanda! I’d totally top mine with some PB or AB too 😉
I’m usually living in a cereal or oatmeal phase on the regular myself.. I recall a pancake stint for a short while – but who am I kidding? That works out wayyy more convenient for lunch or dinner; hanging over the stove in the AM tends to send my impatience levels through the roof.
Oh I can attest to this blueberry muffin being the real deal having made it at least twice a good time ago.. but I definitely needed a nudge to get on it again. Hmmm, doughy<3
You know I’m -so- with you on not liking to stand at the stove in the morning. Besides, it’s just more of an excuse to eat breakfast for dinner 😀
This looks delicious! Such a perfect way to use local blueberries right now.
I’ve gone through a few big breakfast phases, but oatmeal/overnight oatmeal seems to be my longest. Other notable ones were cinnamon sugar toast when I was a kid, nothing when I was in high school (I thought it was the “cool” thing to do… ughhh), eggs and tater tots from my university cafeteria, and finally yogurt + banana + Harvest Crunch, which was my last breakfast phase before the oatmeal love kicked in!
How yummy! Blueberry anything is so good, as is oatmeal anything. 😀 And coconut whipped cream is something I have yet to try!!!
YUM! I love baked breakfasts! I wonder if I can somehow finagle this in my new seriously minimalist kitchen in Korea!
I need to think of a serious way to make oatmeal a portable option for work- it’s only a weekend food at the monent! Haha love it- no false advertising here- good to hear that because I’m craving a damn blueberry muffin now as you know 😉
Let me share a secret with you 😉 : I’ve been using those empty large Greek yogurt containers to make oatmeal pudding-type breakfasts portable for years. Works a charm or at least I’ve yet to experience any spillage on train rides.
I want! I’m so happy its blueberry season–I don’t want it to end. I absolutely go through phases and it’s not just with breakfast foods. But sticking to breakfast items, I’m currently loving eggs and its funny to think that I spent years hating them. I LOVE pumpkin, banana and bran muffin. Am I boring for just eating them plain? I’m not a big bag fan of toppings on my muffin.
Not boring at all! Confession: One of my favourite muffins is actually a simple raisin bran one, and I -love- having them either plain of with a little bit of butter.
Currently I’m in an omelette breakfast phase. I don’t have it every single morning, but about 3 times a week. I like ti switch it up with different stuffings (cheese, veggies etc) and different flavours (seasonings, herbs…). I used to have an oatmeal phase too, last year, but since I’m eating lowcarb now, I don’t have oats anymore…unfortunately.
I don’t really know many specific kinds of muffins and I don’t eat muffins very often. I like chocolate chunk muffins though with BIG chocolate chunks. It’s like heaven when you bite onto one of those chunks!!
It is! Unless you bite into one when they’re fresh out of the oven — that’s like a small little molten inferno!