Blueberry Breakfast Muffins Free PD Recipe

2013-06-14

Blueberry Breakfast Muffins are loaded with fresh blueberries and have a soft cake-like texture. They freeze and defrost beautifully, making them a perfect bake ahead grab and go breakfast option. Eliminating sugar, eggs and oil from your diet will result in outstanding physical side effects. Get started today for a healthier tomorrow with Protective Diet Blueberry Breakfast Muffins.

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Comments (28)

  1. posted by Josée Bellerose on February 4, 2018

    I love these muffins but my kids prefer raspberry muffins. So I gave it a try. It works very well as long as the raspberries are not in coups but we’ll separated. The bananas need to be really ripe too and We prefer with Oat flour. These muffins we eat regularly and we LOVE them.
    Thank you !!!

  2. posted by Nina Vaughan on December 31, 2017

    Is there an alternative to white whole wheat flour? You can’t get that in the UK. You can get oat flour, but it’s ridiculously expensive! Would brown rice flour work?

  3. posted by Lynda Holmes on December 19, 2017

    These are delicious. Third recipe from PD and I feel satisfied and not deprived.
    Question: How do I store these. On the counter, in the refrigerator?

    • posted by Julie Marie on December 22, 2017

      Refrigerate them. They can also be frozen. Glad to hear you are enjoying everything!

  4. posted by soso on May 7, 2017

    I really enjoyed these! I am surprised how tasty they were without any oil/sugar/salt. I plan to use 1.5-2 cups (rather than 1 cup) of berries next time because I love berries. I also need to learn how to make prettier muffins – these were my first batch of muffins ever. Make sure you stir very gently as Julie suggested or you’ll end up with blue muffins. 🙂

  5. posted by amyeparr on April 5, 2017

    These were really good! I was surprised how sweet they were without any sugar. I have been cooking and baking oil free for awhile, but not using added sugar has been challenging. Thanks for the great recipe!

  6. posted by Trish75 on March 1, 2016

    I am just wondering what the calories are in these?

    • posted by Julie Marie on March 4, 2016

      I do not calculate the caloric value, but you could enter the recipe into a calorie counting App and divide it by the number of muffins you made. They are very low because they do not contain oil, nuts, or sugar.

  7. posted by Darleen on January 30, 2016

    In one evening I made 2 batches of these muffins – 1 gluten free, 1 regular. I made the gluten free by making the oat flour in the blendtech. If I was thinking I would have made the flour first. The gluten free actually came out a little nicer than the regular ones. The tops and the bottoms browned the way I like them. I loved using the applesauce recipe for the applesauce too. 3 PD recipes in one little recipe. Very satisfying to get good use of my blendtech.

  8. posted by dianeb on September 26, 2015

    Would the muffins be a little lighter, if I used half white whole wheat flour with the whole wheat flour or isn’t white whole wheat flour allowed on PD?

  9. posted by psymjw on August 31, 2015

    Really easy and soooo good! My favorite “grab-n-go” breakfast item for hurried work mornings.

  10. posted by lmcleod on June 28, 2015

    These were tasty and I’ll make them again. Thanks.

  11. posted by K Bies on June 18, 2015

    What would the cooking time be if I wanted to make mini muffins?

    Thanks!

    • posted by Julie Marie on June 22, 2015

      Using a ceramic mini muffin pan, my bake times were surprisingly exactly the same.

  12. posted by teri sundine on February 25, 2015

    These were not to bad. I didn’t blender the nana’s with the applesauce and I did 6 giant muffins instead of 10 regular ones. Changing your palate takes time and these do help when you want a sweet treat.

  13. posted by YvonneHarding on February 24, 2015

    Has anyone tried making these using frozen blueberries?

  14. posted by Jessica1369 on January 11, 2015

    Is there a recommendation of a substitute for the 2 ripe bananas? I am allergic to them, and I don’t have huge issues if they are cooked, but wondered if there was a work around. Thank you!

    • posted by Julie Marie on January 12, 2015

      You could try replacing the banana with apple sauce. It may give the muffins a more rubbery texture. I’m not sure at all if this will work. I’m sorry to hear you are allergic to bananas 🙁

  15. posted by Tracy Patton on April 26, 2014

    These delicious muffins made an easy breakfast on a lovely Saturday morning. My husband loved them and said it’s a real plus that they hold together and are not crumbly.

  16. posted by newhopeden on January 4, 2014

    the first time I tried these, I didn’t really like them. I’ve made them a couple times since then and they are growing on me. I like using wild blueberries because they seem to be sweeter. I do like the idea of adding lemon zest though.

  17. posted by Brittany on December 12, 2013

    Delicious! Who doesn’t love blueberry muffins? This recipe is so easy and the result is outstanding! I added lemon zest to mine. Yum!

  18. posted by mairead11 on August 20, 2013

    These are as easy to make as they seem, and more delicious than you can imagine. Definitely will be making these a lot.

  19. posted by Denise on August 19, 2013

    These are soooo good! I made GF oat flour instead of using whole wheat, and they came out really well. I baked them in silicone muffin cups, and they fell right out of them – no sticking at all, even after they’d cooled. I need to make more of these to have on hand in the freezer!

  20. posted by huclkengirl on June 22, 2013

    Yep! So Happy right now I can eat a muffin again:) These are great! Taste amazing! I am sure my son will request these a lot:)

    Kristie Clark

  21. posted by Charlene Sansone on June 18, 2013

    These were great!! I will definitely make them again.

    I did use gluten free flour and will consider a dash of salt next time.

    Thank you Julie!

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