These Breakfast Cupcakes with blueberries and raspberries are the perfect solution! Packed with whole grains, fresh fruit, and a touch of sweetness, these cupcakes are not only nutritious but also satisfying.
They’re ideal for busy mornings when you need something quick, filling, and full of flavor.
This recipe is versatile, customizable, and can be prepared in advance, so you can enjoy a homemade breakfast all week long. Let’s dive into how you can make these delightful Blueberry & Raspberry Breakfast Cupcakes!
Ingredients
For the Cupcakes:
- 1 ½ cups rolled oats (can use quick oats, but rolled oats provide better texture)
- 1 ½ cups whole wheat flour (or all-purpose flour if you prefer)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- 2 ripe bananas, mashed (or 1 cup applesauce as a substitute)
- 2 large eggs (or flax eggs for a vegan option)
- ½ cup plain Greek yogurt (or non-dairy yogurt for a dairy-free version)
- 1/3 cup honey (or maple syrup for a vegan option)
- ¼ cup milk (dairy or plant-based)
- 1 tsp vanilla extract
- ½ cup fresh or frozen blueberries
- ½ cup fresh or frozen raspberries
- ½ cup walnuts or almonds, chopped (optional, for added crunch)
For the Topping (optional):
- 1 tbsp chia seeds (for extra fiber and omega-3s)
- ¼ cup granola (optional, for extra crunch)
Step-by-Step Instructions
1. Preheat the Oven & Prepare the Muffin Tin
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease the cups with cooking spray to prevent sticking.
2. Mix the Dry Ingredients
- In a large mixing bowl, combine rolled oats, whole wheat flour, baking powder, baking soda, cinnamon, and salt. Stir everything together until the dry ingredients are well mixed.
3. Prepare the Wet Ingredients
- In a separate bowl, whisk together the mashed bananas, eggs, Greek yogurt, honey, milk, and vanilla extract. Mix until the wet ingredients are smooth and well combined.
4. Combine Wet and Dry Ingredients
- Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together until just combined. Be careful not to overmix, as this can result in dense cupcakes.
5. Add the Fruit and Nuts
- Gently fold in the blueberries and raspberries. If you’re using frozen fruit, don’t worry about thawing it first; just fold it in gently. You can also add chopped walnuts or almonds for extra texture.
6. Fill the Muffin Tin
- Evenly divide the batter into the 12 muffin cups, filling each about ¾ full. If desired, sprinkle granola or chia seedson top for a bit of extra crunch and nutrition.
7. Bake
- Place the muffin tin in the oven and bake for 18-20 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Keep an eye on them toward the end of baking to avoid overbaking.
8. Cool & Serve
- Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, serve immediately or store them for later.
Serving & Storage Tips
Serving Suggestions:
- These breakfast cupcakes are great on their own, but you can also pair them with a side of fresh fruit or a cup of coffee or tea for a more complete breakfast.
- For an extra boost, spread some peanut butter or almond butter on top for added protein and healthy fats.
Storage:
- Store your breakfast cupcakes in an airtight container at room temperature for up to 4 days. If you want them to last longer, you can refrigerate them for up to 1 week.
Freezing:
- These breakfast cupcakes freeze beautifully. To freeze, wrap each cupcake in plastic wrap or store them in a freezer-safe bag for up to 3 months. When you’re ready to eat, simply thaw them overnight in the fridge or warm them up in the microwave for a few seconds.
Helpful Notes
- Substitute for Bananas: If you don’t like bananas or don’t have any on hand, you can swap them for applesauceor pumpkin puree (½ cup), which adds moisture and a mild flavor to the cupcakes.
- Non-Dairy Options: To make these cupcakes dairy-free, use plant-based yogurt and any non-dairy milk such as almond milk, coconut milk, or oat milk.
- Add-Ins: Feel free to get creative by adding different fruits, such as sliced strawberries, chopped apples, or even dried cranberries. You could also experiment with different nuts like pecans or hazelnuts.
Tips from Well-Known Chefs
- Martha Stewart suggests adding a pinch of nutmeg to the batter for a warm, aromatic flavor that pairs perfectly with the fresh berries.
- Rachael Ray recommends using overripe bananas for extra sweetness and better texture. Overripe bananas are naturally sweeter and will result in a softer, moister cupcake.
- Ina Garten advises making sure the batter is only mixed until just combined, as overmixing can lead to dense cupcakes. Lumps in the batter are perfectly fine!
Frequently Asked Questions
1. Can I use quick oats instead of rolled oats?
Yes, you can, but rolled oats provide a better texture. Quick oats may make the cupcakes softer and less chewy.
2. Can I make these cupcakes without eggs?
Yes, you can use flax eggs as a substitute. Simply mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg. Let the mixture sit for a few minutes to thicken before adding it to the batter.
3. Can I add more fruit?
Absolutely! You can increase the amount of blueberries and raspberries or add other fruits like strawberries, blackberries, or chopped apples.
4. How do I prevent the berries from sinking to the bottom?
Toss the berries in a small amount of flour before folding them into the batter. This helps coat the berries and prevents them from sinking while baking.
5. Can I make these cupcakes sweeter?
If you like your cupcakes sweeter, you can increase the honey or maple syrup by 1-2 tablespoons, or add a bit of coconut sugar or brown sugar to the batter.
6. Can I use frozen berries?
Yes, frozen berries work perfectly in this recipe. Don’t thaw them before using; simply fold them into the batter gently to avoid bleeding.
7. How do I make the cupcakes fluffier?
To make fluffier cupcakes, make sure not to overmix the batter. Also, use baking powder and baking soda for a lighter texture.
8. Can I make these gluten-free?
Yes, you can use a gluten-free flour blend in place of whole wheat flour. Make sure to follow the instructions on the gluten-free flour for the best results.
9. Can I add protein powder to these cupcakes?
Yes! You can add a scoop of vanilla protein powder (about ¼ cup) to increase the protein content without altering the flavor too much.
10. How can I make these cupcakes vegan?
To make these cupcakes vegan, use flax eggs in place of eggs, non-dairy yogurt for the Greek yogurt, and a plant-based milk such as almond or oat milk.
Variations and Customizations
- Tropical Breakfast Cupcakes: Swap the berries for diced pineapple, mango, and a little shredded coconut for a tropical twist.
- Chocolate Chip Breakfast Cupcakes: Add dark chocolate chips or cocoa nibs to the batter for a decadent treat that still feels wholesome.
- Apple Cinnamon Breakfast Cupcakes: Replace the berries with diced apples and add an extra teaspoon of cinnamon for a fall-inspired flavor.
- Peanut Butter Banana: Stir in a couple of tablespoons of peanut butter for a rich and creamy texture that pairs wonderfully with the banana and berries.
These Blueberry and Raspberry Breakfast Cupcakes are the perfect combination of healthy and indulgent, making them a great addition to your morning routine. Whether you need something quick to grab on the go or a delicious homemade treat to start your day, these cupcakes deliver both flavor
You can try also our One Pot Lasagna Soup Recipe
Or my friend’s Alicia recipes here