My cookbook is here! 
These easy blueberry breakfast biscuits are super fluffy, quick and easy to make. They are a healthy and delicious way to start your day!
These easy FLUFFY, healthy blueberry breakfast biscuits offer a guilt-free start to your day. Crafted with wholesome ingredients like oat flour and Greek yogurt, they provide a lighter alternative to traditional biscuits without sacrificing flavor or satisfaction.
The incorporation of juicy blueberries adds bursts of natural sweetness and antioxidants to these low-calorie biscuits. The absence of excessive butter or oil further contributes to their lower calorie count. You will not regret trying these!
This blueberry breakfast biscuits recipe is very customizable. You can substitute in any type of flour you like. However, I have not tried almond flour. If I were to try it, I would add in some coconut flour or arrowroot powder too. You can sub in whipped cottage cheese instead of Greek yogurt. You can sub in honey or granulated sugar instead of the maple syrup. You can add in chocolate chips or chopped dates instead of fruit.
If you like these healthy breakfast biscuits recipe, you will also love my Easy Blueberry Lemon Dutch Baby or my 5 Ingredient Lemon Blueberry Yogurt Cake.
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Easy Healthy Blueberry Breakfast Biscuits
Ingredients
- 2 large eggs
- 1 cup (200 g) Greek yogurt
- 1/3 cup (107.33 g) maple syrup
- 1/2 tsp almond extract
- 1¼ cups (150 g) oat flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (111 g) blueberries
- 1/2 cup (72 g) strawberries,, small dice, patted dry
Instructions
- Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, add in the eggs and lightly beat. Next, add in the yogurt, syrup, almond extract and whisk together until smooth. Then, add in the oat flour, baking powder, salt and mix until incorporated. Fold in the blueberries and strawberries. Using a large scooper, transfer 1/4 cup to the baking sheet. Optionally top each with some extra berries for aesthetic. Bake for 18-20 minutes or until golden brown on top.
Notes
- Store leftovers in an airtight container in the fridge.
- This recipe is inspired by JoyBauer.com
- Any flour works except I haven’t tried almond flour so I can’t say for sure. If I were to try it, I would add in some coconut flour or arrowroot powder too to absorb the liquids.
- You can sub in whipped cottage cheese instead of Greek yogurt.
- You can sub in honey or granulated sugar instead of the maple syrup.
- You can add in chocolate chips or chopped dates instead of fruit.
Hi Stella, thank you for this great recipe! My family, including my griwn daughter and son-in-law, we ALL (and friends too now) LOVE this easy ,quick and healthy breakfast (no, all the time !) cookie. My friends ask me to make it for them too! It’s wonderful that it is gluten free and lactose free too, (I use L-free greek yogurt), I have family members with both concerns.
Thanks again