Oatmeal blueberry breakfast muffins, flourless

If you’re looking for a healthy breakfast on the go, try these flourless healthy oatmeal blueberry muffins! If we can make them, anyone can. They’re solid for meal prep, on-the-go snack or breakfast and are great for lunch boxes too!

Do you know why you almost never see a recipe of a baked dessert/breakfast here?

Because we are THE worst baker ever.

We're not ashamed of that. Yes, this is a blog for recipes and nutrition and we just said we can’t bake. It’s a refreshing confession, not a totally sad statement.

Do we always fail? Well, we'd say our success rate at baking is around 30%.

And we're lying a little.

Luckily, baking is not something we need to be good at, if we want to stay healthy.

And that’s what we want.

In fact being the worst baker ever, has successfully protected us for years from that monster called refined sugar. Because once you taste that cake, it will be enough.

Our number one tip for quitting sugar:

1. be the worst baker ever.

Class dismissed.

All of our efforts to bake a cake or even cookies using sugar, butter and milk, have failed miserably.

Les miserables was written based on our baking efforts. Les miserables = our “pastries”.

You don’t need to pay us for the French lesson.

We remember one day we had, again, tried to bake something. Our sister tasted it and asked us confused (more like horrified):

“What is this?”

“That’s a dry ball”, we answered, proud that our “creation” kept its shape.

And that was a reliable description: It was a dry ball and it tasted like one.

The worst part: there were still 20 more of them.

Why am we telling you this “encouraging” story, while showing you a picture of a blueberry breakfast muffin that doesn’t look that bad and has obviously been baked in an oven successfully?

We don’t know.

1. Maybe because we wanna brag that this one is among the 30% that worked out? High five!
2. Maybe, because we realized we can only bake healthier flourless things without refined sugar? (we feel like being a health snob makes us special)
3. Or maybe, because if that worked for us, it will definitely work for you! If we can do it, you can do it! Now let’s braid each other’s hair and be best friends.

All of the three maybes above are true.

And these flourless oatmeal blueberry breakfast muffins are truly delightful.

When we made them the first time we were prepared for another disaster. Nothing new, we know the drill: we'll go see that the inside of the muffin isn’t baked, we'll eat 3 of those raw muffins, hoping to not get Salmonella poisoning and we'll feed the rest of them to the ducks in the park.

That’s the routine.

But when we took these breakfast muffins out the oven and broke them apart, it was the happiest moment of our year!

Fluffy!!! We made a fluffy muffin, that rose to the sky! And that smells and tastes like a blueberry muffin with vanilla.

Seriously, top 10 proudest moments of our life.

Even if we one day win a Grammy, Oscar or Nobel Prize, this will still be top 10. We still don’t know what they’d give us any of those awards for, but hey, if we can learn to bake like (insert the name of a famous baker you know here), then we will learn to act like the female Robert De Niro as well.

Things take time.

And these blueberry muffins take around 30 minutes to bake (though, when we made these again recently, almost 10 years after, it took 15 minutes, we guess 5G is speeding things up).

But! We have to warn you – they are not sweet. They are more like breakfast muffins, – somewhat sweet, but not too sweet.

Depends what you’re used to. We love them, because we are not used to muffins from cake shops, we are more used to natural foods. But if our mom tries them she’d say they’re not sweet enough.

These muffins are best when eaten fresh, after that they do get more dense – oats do that. This wasn’t a problem for us – we had a breakfast and a muffin all in one, but it might not be everyone’s case.

mix ingredientsadd in chopped nuts (or whole – here we used pecans) and blueberriesmix again

Options

• We used butter here, because we don’t consider butter unhealthy, but feel free to substitute it with coconut oil, if you’re convinced that’s better.
• If you’re not feeling blueberries, these breakfast muffins work with chocolate chunks as well (tried it, and it worked again! We are in baking heaven).
• These muffins are not vegan, so if you’re vegan, try these oatcakes (they’re among the 30% of our successful baking efforts).
• They’re great with some peanut or other nut butter you like on top!

Best thing is, you can make 6 of these flourless oatmeal blueberry muffins and have them waiting for you at breakfast.

If you have more muffin cups, then double the recipe and make more to share with others. We hate sharing, because we're greedy, so one batch is good for us.

It’s enough for around 3 days – we eat 2 muffins a day, because we're a free spirit and don’t count calories.

Health benefits

Listen, we're not gonna pretend that these blueberry oatmeal muffins are the healthiest thing on the planet. Nothing that’s baked is healthy. But what are you going to do, when you crave a little muffin for breakfast? Deprive yourself until you go completely crazy and buy a totally crappy one, just this one time?

No. Better make these, they’re definitely healthier and are naturally:

• high-protein
• high-fiber
• low GI.

They’ll satisfy your cravings for something sweet and fluffy without the negative side effects.

Originally published in August 2016 and last updated with new photos and tips in August 2025.

Make these blueberry breakfast muffins and tell us how they make you feel – like a real baker, don’t they?

• Yield: 6
• Prep: 10 minutes
• Cook: 15 minutes
• Total: 25 minutes

Ingredients

• 1 1/2 cups oats, ground to flour
• 1 tsp baking soda
• 1 tbsp vanilla
• 2 eggs
• 2 tbsp butter /coconut oil
• 3 tbsp honey
• 2 tbsp water
• 10 almonds
• 1/2 cup fresh blueberries

Method

1. In a mixing bowl whisk eggs with butter, honey and water (or if you’re a little lazy, take a break and use your food processor), until smooth and no lumps. You can heat the butter a little to make it fluid, we didn’t do it though and it works like this as well.
2. Add oats, baking soda and vanilla and whisk until smooth. Mixture should be thick (of course less thick than pizza dough).
3. In the end, add blueberries and almonds (whole or chopped, depending on whether or not you prefer bigger chunks or not, we used whole) and combine everything well (don’t use your food processor for this step! – you need the blueberries whole).
4. Preheat oven.
5. Fill 6 muffin cups (we used silicone muffin cups) with the mixture to 2/3.
6. Bake at 200°C/ 400 °F for around 20-30 min (but check at 15, 20, 25 min, whether or not everything is going well, hello inner control freak!).*
7. Let cool off and eat then. Although we think we did eat one hot, don’t remember whether or not we burned our tongue, but it was really good.

Notes

*many readers said 15 minutes was enough, and after last updating the recipe, we can confirm - 15 minutes was a great baking time, otherwise the muffins burn - probably because of the honey; we guess our oven in Germany when we originally made them was different or it was the honey.