Fruity Breakfast Muffins

A fruit compote is an excellent base for breakfast muffins and this quick and simple muffin recipe is perfect for blueberries, apples, plums and more!


  • No blueberries? Use any other fruits to make the compote such as blackberries, apples, pears, plums or mangoes. 
  • No vanilla paste? Use vanilla extract instead. 

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 6


For the fruit compote:

100 g Blueberries

20 g Caster sugar

1 tsp Vanilla paste

For the batter:

100 g Unsalted butter (melted and cooled )

2 Large eggs

100 ml Milk of choice

110 g Light brown sugar

250 g Self raising flour

50 g Rolled oats

1 tsp Baking powder

1 tsp Bicarbonate of soda 

For the topping:

25 g Blueberries

1 tbsp Rolled oats


  1. Preheat the oven to 180C/160c fan/4 gas mark.
  2. Place the blueberries, caster sugar and 1 tablespoon of water in a small saucepan. Cook over a low heat for 5 minutes, then turn off the heat and add the vanilla paste. The blueberry compote should be soft and sticky. 
  3. In a small bowl, whisk together the melted butter, eggs and milk to make a wet mixture.
  4. In a large mixing bowl, mix the rest of the dry ingredients. Pour the wet ingredients in with the dry mixture, and mix well to make a batter. Gently stir in the blueberry compote. 
  5. Divide the batter into a greased muffin tin. Top with fresh blueberries and a sprinkle of oat. 
  6. Bake for 15 minutes, until cooked through. Let cool on a cooling rack and enjoy! 
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.