Breakfast Muffins

Breakfast is by far my favorite meal of the day. Scratch that… Brunch is definitely my favorite meal of the day. But either way, these muffins should be the star of your next breakfast brunch celebration.

Brunch is just so comforting and relaxing. I love to just wake up in the morning, not in a rush to go anywhere, and just sit and eat a nice leisurely meal. And these muffins would ensure that I take my time. So delicious, you just want to savor each and every bite!

These are so easy, delectable, AND healthy. Not only do they have an oatmeal streusel topping, but they are also 100% whole wheat. But they are NOTHING like those dry, tasteless bran muffins they make at the health food store. They are perfectly moist with a hint of sweetness! Not to mention, packed with antioxidants!

And did I mention they were virtually fat free? No joke….they are.

You will not be disappointed you made these. Perfect for lazy sunday morning brunch’s or a perfect grab and go breakfast option!

Blueberry Muffins

Adapted from Alton Brown

Print this recipe!


  • 2 tablespoons butter, softened
  • 4 heaping tablespoons of oats
  • 3 heaping tablespoons of light brown sugar
  •  2 eggs
  • 1/2 cup natural applesauce
  • 2 tablespoons canola oil
  • 1 – 6 oz. container non-fat organic blueberry greek yogurt (I used Oikos)
  • 2/3 cup sugar
  • 12 oz whole wheat pastry flour, sifted
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup wild blueberries, fresh or frozen*
*(If using frozen blueberries, allow to thaw and pat dry on a paper towel before adding to the batter)
Preheat oven to 350 degrees F. Prepare muffin pan with liners.
In a small bowl, combine the butter, oats, and brown sugar together with a spoon. Set streusel topping aside.
In a large bowl, combine the eggs, applesauce, oil, yogurt, and sugar with a whisk until evenly combined together. Next, add the flour + baking soda + baking powder to the wet mixture. Gently stir mixture to combine with a spatula or wooden spoon. Be sure not to over-mix!!
Next, gently fold in the blueberries. Be very gentle when folding blueberries into the batter, making sure not to squash anything. Place about 1/4 cup of the batter into each cavity of the prepared muffin pan. Before placing muffins in oven, sprinkle 1 – 2 teaspoons of the streusel mixture on the top of each muffin.
Bake in oven for 12 – 15 minutes, rotating the pan 180 degrees halfway through the cooking process. Be sure not to over-bake!
Allow muffins to cool on a cooling rack for 5 minutes before serving at brunch!
Yield: 16 Muffins
PS: Why must brunch ONLY be offered on the weekends?!? I think our lives would be better with some week-day brunches thrown in there on the occasion. All in favor?

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