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Clara

Blueberry Breakfast Rounds

A wholesome make-ahead breakfast that’s part cookie, part muffin-top. Soft, chewy, and bursting with juicy blueberries—perfect for busy mornings, meal prep, or a cozy snack with coffee.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 rounds
Course: Breakfast, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour (or half whole wheat flour)
  • 1 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/3 cup brown sugar or coconut sugar
  • 1 large egg
  • 1/3 cup plain Greek yogurt
  • 1/4 cup milk (dairy or plant-based)
  • 1/4 cup melted butter or coconut oil
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries (unthawed if frozen)

Equipment

  • mixing bowls 1 large, 1 medium
  • whisk
  • spatula
  • baking sheet
  • parchment paper or silicone baking mat
  • cookie scoop for even portions
  • wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, combine flour, oats, baking powder, baking soda, salt, cinnamon, and sugar.
  3. In a separate large bowl, whisk egg, yogurt, milk, melted butter, and vanilla.
  4. Add dry mixture to wet mixture and stir gently until just combined.
  5. Fold in blueberries gently.
  6. Drop spoonfuls onto the baking sheet and flatten slightly into rounds.
  7. Bake 12–15 minutes until golden and set in the center.
  8. Let cool on a wire rack before storing or serving.

Notes

Customize these rounds with nuts, seeds, or lemon zest. Use half whole wheat flour for extra fiber or swap sugar for honey or maple syrup. Store at room temp for 3 days, refrigerate for 1 week, or freeze for longer storage.