Blueberry Breakfast Buns Recipe

If you’re a fan of sweet, fruity breakfast treats that don’t leave you feeling weighed down, then this Blueberry Breakfast Buns Recipe is definitely one to keep in your morning repertoire. These buns are light, subtly sweet, and packed with fresh blueberries—all wrapped up in a tender almond flour dough that feels like a little hug with every bite. Honestly, it’s probably one of the best ways I’ve found to enjoy a nutritious start to the day without reaching for something overly sugary or processed.

I particularly love these buns on slower weekend mornings when I have time to savor breakfast with a cup of coffee and maybe a good book. The Blueberry Breakfast Buns Recipe is not only delicious but also so versatile—you can whip it up quickly or customize it depending on how much you want to indulge. Plus, the combination of skyr and almond flour gives a nice protein boost, keeping you full and energized long before lunch!

Ingredients You’ll Need

The ingredients for this Blueberry Breakfast Buns Recipe are straightforward and come together beautifully to create a nutritious yet indulgent pastry. Each component plays a role—from the creamy skyr lending moisture to the almond flour providing a naturally sweet, nutty backbone.

• Skyr: This Icelandic-style yogurt is thicker than your usual yogurt and adds both creaminess and protein to the dough.
• Small egg: Essential for binding the dough and giving these buns a nice structure.
• Almond flour: It brings a light, nutty flavor and keeps these buns gluten-free and tender.
• Granulated erythritol: A low-calorie sweetener that adds just enough sweetness without overpowering the fresh blueberry flavor.
• Vanilla extract: It adds subtle warmth and rounds out the taste perfectly.
• Yoghurt (for filling): Keeps the filling moist and adds a little tang that balances the sweetness.
• Blueberries: Fresh is best here—they burst with natural juiciness and give these buns their signature fruity punch.
• Sugar-free maple syrup: Adds a touch of warmth and sweetness to the filling without added sugars.

Variations

One of the things I love about this Blueberry Breakfast Buns Recipe is how easy it is to make your own tweaks. Over time, I’ve tried mixing up the filling or swapping out just a few ingredients to keep the flavor fresh and exciting.

• Use raspberries or blackberries instead of blueberries: I once swapped in raspberries, and it gave the buns a lovely tartness that was a nice twist for summer.
• Make it vegan: Replace the egg with a flax egg and use coconut yogurt instead of skyr or regular yoghurt to suit your plant-based diet.
• Add lemon zest to the dough: Adds a bright citrus note that pairs beautifully with the blueberries.
• Use other sweeteners: If you prefer, swap erythritol for monk fruit or stevia—just be sure to adjust amounts according to sweetness levels.

How to Make Blueberry Breakfast Buns Recipe

Step 1: Mix the Dough Ingredients

Start by combining the skyr, egg, almond flour, granulated erythritol, and vanilla extract in a mixing bowl. I find using a spatula works better than a whisk here since the mixture is thick. Mix until you get a smooth dough without any lumps. If your dough feels too sticky, you can add just a bit more almond flour, but remember—it should stay soft and pliable.

Step 2: Prepare the Filling

In a small bowl, gently mix together the yoghurt, fresh blueberries, and sugar-free maple syrup. Be careful not to crush the berries; you want little pockets of juicy flavor in each bun. This filling will be stuffed inside the dough, so having it ready before shaping is key to a smooth process.

Step 3: Shape the Buns and Add Filling

Take small portions of dough (about the size of a golf ball) and flatten them into discs roughly 3 inches in diameter. Spoon the filling into the center, then carefully fold the edges over and pinch them closed to form little buns. This step can get a bit sticky, so lightly wetting your fingers helps seal the edges better.

Step 4: Bake Until Golden

Place the buns on a parchment-lined baking tray and bake at 350°F (175°C) for about 18-20 minutes. I often check them around 15 minutes to ensure they’re not browning too quickly—this way, you keep them tender inside without over-drying. When they’re lightly golden and spring back slightly to the touch, they’re done.

How to Serve Blueberry Breakfast Buns Recipe

Garnishes

I love dusting these buns with a little powdered erythritol or a light drizzle of extra sugar-free maple syrup right before serving. Fresh mint leaves or extra blueberries on top add a pop of color and freshness that makes the table look inviting.

Side Dishes

Blueberry buns pair wonderfully with a side of Greek yogurt and a sprinkle of toasted nuts for extra crunch. Some crispy bacon or scrambled eggs make this a hearty brunch setup if you’re serving family or friends.

Creative Ways to Present

For a special occasion, try arranging the buns in a circular pattern on a serving platter with a small bowl of vanilla yogurt or cream cheese dip in the center. Garnish with fresh blueberries and a few edible flowers if you’re feeling fancy—it’s always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Blueberry Breakfast Buns in an airtight container at room temperature for up to two days. If it’s warm or humid, I pop them in the fridge to keep fresh. Just make sure to bring them back to room temp or gently warm before enjoying again.

Freezing

These buns freeze really well! After they cool completely, wrap them individually in plastic wrap and place them in a freezer bag. When I want a quick breakfast, I take one out to thaw overnight in the fridge or at room temp for a couple of hours.

Reheating

I prefer reheating my breakfast buns in a toaster oven or regular oven set to 300°F (150°C) for about 5-7 minutes—it keeps the texture nice and fresh. Microwaving works too in a pinch, but I find it can make the buns a bit soggy.

FAQs

Final Thoughts

Honestly, this Blueberry Breakfast Buns Recipe has become one of my all-time favorites because it strikes that perfect balance between indulgence and nutrition. Whether you’re making a little weekend treat or a special breakfast to share with loved ones, these buns never disappoint. I hope you give them a try and find as much joy in baking and eating them as I do—it feels like a small, delicious celebration in every bite!

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