These Blueberry Breakfast Bites are healthy, little muffins crammed full of goodness and oozy blueberries. A great way to start the day!
Blueberries are little spheres of joy. Not only do they taste good but they are absolutely stuffed full of goodness.
A true superfood.
They have one of the highest antioxidant capacities of all fruits. These antioxidants help to neutralize free radicals linked to the development of cancer, cardiovascular disease and many other age related conditions. They have also been shown to improve eye health, memory and blood sugar regulation.
So eat more blueberries guys!
A reader reached out to me last week asking if I had any blueberry recipes and I was surprised to find that I didn’t and promised her that I would come up with something new which featured blueberries.
And that is how Blueberry Breakfast Bites came about.
These Blueberry Breakfast Bites are
fruity
coconutty (is that a word?)
oaty
healthy
and stuffed full of blueberry goodness.
They are also super easy to make and come together from start to finish in under half an hour. They keep well in the fridge and can also be frozen, a good option if you think you might be tempted to eat them all at once!
If you are like me and can’t get enough of blueberries this Summer then check out my Lemon & Blueberry Cornmeal Muffins and my Blueberry Sauce With Lavender.
Blueberry Breakfast Bites
Ingredients
- 115g | 1 cup spelt flour
- 50g | ½ cup rolled oats
- 15g | ¼ cup shredded unsweetened coconut
- 50g | ¼ cup coconut sugar (cane sugar would also work)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 190g | ¾ cup unsweetened apple sauce (you could sub mashed banana if you don't mind a banana flavour in the finished bites)
- 60mls | ¼ cup non-dairy milk
- 3 tablespoons coconut oil (liquid measure)
- 60g | heaping ½ cup fresh blueberries (frozen would also work here)
Instructions
- Preheat oven to 350 degrees F
- Add all the dry ingredients to a mixing bowl.and mix so combined well.
- Stir the apple sauce, milk and coconut oil together.
- Pour the apple sauce mixture into the dry ingredients and stir until combined.
- Spoon into lined muffin pans. I use silicone liners
- Bake at 350 for 15-20 mins.
- Let them cool in their cases for at least 15 minutes before removing them.
Long time vegan, creator of A Virtual Vegan & author of the book 
Meghan says
These look perfect for my allergy ridden little toddler. My only concern is his ability to eat the shredded coconut. If I omit that should I increase one of the other dry ingredients?
Thank you
Melanie McDonald says
It should be ok if you omit the coconut without changing anything else because coconut isn’t really absorbent anyway. These muffins have pretty similar ingredients and no coconut though. It might be worth checking to see if they are ok. https://avirtualvegan.com/vegan-blueberry-bran-muffins/
Sandra says
hello melanie :) greetings from portugal. i cant eat gluten flour, can i make these muffins with only oats? thank you ;) God bless you
A Virtual Vegan says
Hi Sandra, I’ve never tried it but I think they will be fine if you switch the spelt flour for oat flour.