If there’s one thing I am truly grateful for, it’s the joy of sharing wholesome and comforting recipes with you. Today’s star is the Blueberry Breakfast Rounds Recipe, a delightful make-ahead breakfast that’s tender, lightly sweet, and bursting with juicy blueberries. It’s the kind of recipe that makes mornings feel special without demanding hours in the kitchen.
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Why You’ll Love This Blueberry Breakfast Rounds Recipe
These breakfast rounds are part cookie, part muffin-top, and completely irresistible. They’re soft in the middle with just the right chew on the edges, dotted with fresh or frozen blueberries that burst into jammy sweetness as they bake.
- Versatile: Perfect for breakfast on-the-go, afternoon snacks, or even tucked into a lunchbox.
- Make-ahead friendly: Store them for days or freeze for weeks.
- Balanced: Slightly sweet, satisfying, and wholesome without being heavy.
- Crowd-pleasing: Loved by kids and adults alike—anything with blueberries is a win!
The taste? Imagine a cozy oatmeal cookie married to a fluffy blueberry muffin—comforting, fruity, and anything but boring!!
Benefits of Blueberry Breakfast Rounds
- Nutritious blueberries: Rich in antioxidants and vitamin C.
- Whole grains: Depending on your flour choice, they can be fiber-packed.
- Energy-boosting: A balanced carb-and-fruit combo that keeps you going.
- Easy customization: Add nuts, seeds, or spices to suit your mood.
Ingredients You’ll Need
Here’s everything to gather before you start:
- 1 ½ cups all-purpose flour (or use half whole wheat flour for extra fiber)
- 1 cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup brown sugar or coconut sugar
- 1 large egg
- ⅓ cup plain Greek yogurt (adds moisture and protein)
- ¼ cup milk (dairy or plant-based)
- ¼ cup melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (don’t thaw if frozen)
Tools You’ll Need
- Mixing bowls (one large, one medium)
- Whisk and spatula
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop (for even rounds)
Possible Ingredient Additions and Substitutions
- Flour swap: Try spelt flour for a nutty flavor.
- Sweetness tweak: Use honey or maple syrup in place of sugar.
- Add-ins: Chopped walnuts, pecans, or sunflower seeds.
- Flavor boost: A pinch of nutmeg or lemon zest complements blueberries beautifully.
How to Make Blueberry Breakfast Rounds
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, and sugar.
- Mix wet ingredients: In a separate large bowl, whisk together egg, yogurt, milk, melted butter, and vanilla.
- Combine: Add dry mixture to wet mixture, stirring gently until just combined. Don’t overmix.
- Fold in blueberries: Gently stir them into the batter.
- Scoop & shape: Use a cookie scoop or spoon to drop portions onto the prepared baking sheet. Flatten slightly into rounds.
- Bake: Bake 12–15 minutes until golden and set in the center.
- Cool & enjoy: Let them cool on a wire rack before storing.
The smell when these are in the oven is incredible—warm cinnamon and berries filling the kitchen!
What to Serve with Blueberry Breakfast Rounds
- A cup of coffee or tea for a cozy breakfast.
- A side of Greek yogurt and honey for extra protein.
- A smear of almond butter if you like nutty richness.
- Fresh fruit for a vibrant morning plate.
Tips for Making the Best Breakfast Rounds
- Don’t overmix—this keeps them tender.
- Use parchment for easy cleanup and perfect bottoms.
- For bigger rounds, flatten dough slightly more before baking.
- If using frozen blueberries, add them last to prevent the batter from turning purple.
Storage Instructions
- Room temperature: Store in an airtight container up to 3 days.
- Refrigerator: Lasts up to 1 week.
- Freezer: Freeze in a single layer, then transfer to bags. Reheat in toaster oven or microwave for a quick breakfast.
General Information
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: About 12 breakfast rounds
Frequently Asked Questions
Can I make these gluten-free?
Yes! Use a gluten-free all-purpose flour blend and certified gluten-free oats.
Can I use other fruits?
Absolutely—try raspberries, diced apples, or chopped strawberries.
Are these more like cookies or muffins?
They’re in between—chewy like a cookie, soft like a muffin top.
Do I need to refrigerate them?
Not if you’ll eat them within 2–3 days. For longer storage, refrigerate or freeze.
Blueberry Breakfast Rounds
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, and sugar.
- In a separate large bowl, whisk egg, yogurt, milk, melted butter, and vanilla.
- Add dry mixture to wet mixture and stir gently until just combined.
- Fold in blueberries gently.
- Drop spoonfuls onto the baking sheet and flatten slightly into rounds.
- Bake 12–15 minutes until golden and set in the center.
- Let cool on a wire rack before storing or serving.
Notes
Conclusion
The Blueberry Breakfast Rounds Recipe is one of those keeper recipes you’ll want to make again and again. They’re simple, wholesome, and endlessly adaptable. Perfect for busy mornings, meal prep, or just because you deserve something delicious with your coffee.
If you love blueberry goodness, you might also enjoy:
- Blueberry Oatmeal Bars
- Classic Blueberry Muffins
- Peach and Blueberry Crisp (because peaches + blueberries = dreamy combo!)
I’d love to see your creations! Leave a review below and share your photos on Pinterest so we can all enjoy your blueberry breakfast rounds.
Nutritional Information (per round, approx.)
- Calories: 140
- Protein: 3g
- Carbohydrates: 22g
- Fiber: 2g
- Sugars: 8g
- Fat: 5g
