Breakfast muffins recipe

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  • Healthy




40 min

Nutrition per portion

Calories 250 kCal 13%
Fat 9g 13%

What could be nicer than warm, delicious breakfast muffins to start your day? Try this recipe for a wholesome treat that’s packed full of blueberries, dried fruit, nuts and seeds to get you off to a great start.

With plenty of fibre, vitamin C and protein, they’re as virtuous as they are tasty.

For another classic, try our blueberry muffins recipe, or for a real weekend treat, check out our chocolate variety.


  • 25g (1oz) pumpkin seeds
  • 25g (1oz) sunflower seeds
  • 225g (8oz) plain wholemeal flour
  • 2tsp baking powder
  • 1tsp mixed spice
  • 1tbsp poppy seeds
  • 250g (9oz)bag dried fruit Mix
  • 50ml sunflower oil
  • 175ml semi-skimmed milk
  • 2 large eggs
  • 100ml clear honey
  • 150g (5oz) pack fresh blueberries


  • Preheat the oven to 200°C/392°F/gas 6. Line a muffin baking tray or bun tray with 12 paper muffin cases. Spread the pumpkin seeds and sunflower seeds on a baking tray, and put in the oven for 5 minutes until they are lightly coloured.

  • Mix the flour, baking powder, mixed spice, poppy seeds, dried fruit, pumpkin and sunflower seeds in a large bowl.

  • Put the oil, milk, eggs and honey in another bowl and whisk until mixed. Pour into the dry ingredients and quickly stir with a large metal spoon ? don’t over-stir or the muffins will be tough. Add the fresh blueberries and mix in gently.

  • Spoon into muffin cases, bake for 25 minutes, then cool on a wire rack. They will keep in the fridge for 2 to 3 days, or can be frozen.

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