Easy Breakfast Muffins

Name: Easy Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 eggs; 120 grams applesauce (unsweetened); 65 grams maple syrup; 120 grams oats (fine-rolled); 110 grams almond flour; 1 teaspoon baking powder; ½ teaspoon sea salt; 200 grams blueberries; 2 tablespoons maple syrup

Jammy blueberry breakfast muffins with oats and applesauce.

By Sine

Published Apr 17, 2026

Jump to Recipe Rate Recipe

This post may contain affiliate links. Please see our disclosure policy.

These Easy Breakfast Muffins with blueberries are such a game-changer and sure to get busy mornings off to a good start.

Baked blueberry treats cool on a black wire rack, viewed from above on a gray surface.

They are packed with fiber and protein to keep you full for longer and naturally sweetened with applesauce and maple syrup. The best part is you only need one bowl, and you can customize them to your taste, depending on what you have on hand!

A white plate holds a stack of Easy Breakfast Muffins on a cooling rack, with a bowl of blueberries and a blue cloth visible in the background.

Prepare a batch and freeze them to enjoy delicious muffins all week! Or send them off in a lunchbox, so your kids will be well-fueled with a tasty midday snack.

A hand holds a blueberry muffin next to a bowl of fresh blueberries and more muffins, all resting on a black wire cooling rack.

❤️ Why You’ll Love these Breakfast Muffins

Delicious, quick breakfast or snack for busy mornings.
Convenient when you’re on the go.
Freezer-friendly.
Naturally sweetened with applesauce and maple syrup.

Serving Suggestion

Enjoy the muffins as they are, or top with peanut butter, butter, or your favorite jam.

Muffins cooling on a wire rack; a hand holds a halved blueberry muffin topped with butter.

Easy Breakfast Muffins Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Almond flour: I use fine and blanched almond flour.
Applesauce: Unsweetened.
Oats: Quick cooking oats.
Eggs: Medium or large.
Baking powder: To give the muffins a slight lift.
Maple syrup: Or honey.
Blueberries: Choose juicy, firm berries for the best results. Be sure to save some to place on top of the muffins, too.
Sea salt: Just a touch to balance all the flavors.

Top-down view of applesauce, almond flour, baking powder, maple syrup, oats, blueberries, sea salt, and two eggs.

How to Make Easy Breakfast Muffins

Mix eggs, applesauce, and maple syrup in a medium bowl.
Add the dry ingredients (almond flour, oats, baking powder, and salt).
Fold in the berries.
Spoon into the muffin form. Drizzle with maple syrup, and bake at 175°C (347°F) for 20 minutes.

A metal mixing bowl containing two raw eggs, applesauce, and vanilla extract.

A stainless steel bowl containing a thick, uncooked mixture of batter.

Tips for Success

Don’t skip the maple syrup topping. It adds a slight caramel flavor.
Be sure the liners you use are non-stick, grease your muffin tin with butter, or cooking spray.

Recipe Tip

For larger muffins, use tulip liners and double-scoop the batter. Keep an eye on the bake time, as they will need a bit longer.

Possible Variations

Blueberries: Swap for blackberries, strawberries, or red currants. You can also use frozen berries or dried cranberries.
Oats: Or whole jumbo oats (do note this will change the texture).
Applesauce: Or mashed banana.
Add-ins: Add a few tablespoons of chocolate chips, coconut flakes, chia seeds, pumpkin seeds, sunflower seeds, chopped hazelnuts, pecans, or macadamia.
Toppings: Top with cane sugar, cinnamon sugar, oats, flaked almonds, or chopped hazelnuts.
12-cup muffin tin: Use a mini muffin tin instead for a lunchbox-friendly bite.