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Blueberry Breakfast Blondies

These blondies are light, fluffy and absolutely delicious! It’s a great make-ahead breakfast option for entertaining or your next meal prep. Serve them with a side of fresh fruit and yoghurt and they’re sure to be a hit.

Makes: 9 pieces

Ready in: 40mins


  • 2 eggs

  • 1/4 cup milk (I used oat)

  • 1/4 cup maple syrup

  • 1 tsp baking powder

  • 1 tsp baking soda

  • pinch of salt

  • 1 tsp pure vanilla extract

  • 1 3/4 cups almond meal

  • 1 punnet blueberries


Step 1. Preheat oven to 180 and line a 20 x 20cm baking tray. Set aside

Step 2. In a large bowl, add eggs, milk, maple syrup, baking powder, soda, salt, and vanilla extract, mix until smooth. Add 1 1/2 cups almond meal, reserving 1/4 cup. Mix well with spatula

Step 3. In a separate bowl, add blueberries and sprinkle with the remaining 1/4 cup almond meal. If blueberries are fresh, make sure to rinse and drain well. Stir gently to coat blueberries in the almond meal

Step 4. Add coated blueberries to the batter and gently stir them in. Transfer to the prepared baking tray and level gently with a spatula. Bake for 25 mins or until it starts to turn golden brown

Step 5. Remove from the oven and allow to cool before slicing.

Serve warm or cold with plain yogurt and a bit of maple syrup glaze and additional fresh blueberries

Storage: Refrigerate in a container for up to 3 days. Freeze for up to 3 months. To defrost, place on a counter for a few hours.


  • Batter will be thick

  • Coating the berries in almond meal before adding to batter prevents them from sinking to the bottom.

  • Add extra maple syrup to the batter if your berries are sour.

  • Frozen blueberries work just as well as fresh

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media so that I can feature you on my Instagram story.

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