Blueberry Biscuit Breakfast – Easy One-Bowl Recipe for a Wholesome Morning Bake
Samantha
These Blueberry Biscuit Breakfast bites are soft, fluffy, and loaded with real blueberries. Made in one bowl with minimal prep, they’re perfect for freezer-friendly breakfasts, meal prep, or casual weekend brunch. Easily customizable and ready in 30 minutes.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Brunch, Snack
Cuisine American, Breakfast Bake
Servings 8 large drop biscuits
Calories 230 kcal
- 2 cups all-purpose flour or half whole wheat
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup sugar or coconut sugar
- ½ cup cold unsalted butter cubed
- ¾ cup milk dairy or unsweetened plant-based
- 1 tsp vanilla extract
- 1 cup blueberries fresh or frozen
Step 1: Preheat and PrepPreheat oven to 400°F. Line a baking sheet with parchment paper. Step 2: Mix Dry IngredientsWhisk together flour, baking powder, baking soda, salt, and sugar in a large mixing bowl. Step 3: Cut in ButterUse a pastry cutter or fork to cut butter into the dry mixture until it resembles coarse crumbs. Step 4: Add Milk and VanillaPour in milk and vanilla extract. Stir just until dough starts to come together. Step 5: Fold in BlueberriesGently mix in the blueberries. Be careful not to overmix or break them. Step 6: Scoop and BakeScoop ¼ cup mounds onto the baking sheet. Bake for 18–20 minutes until golden.
Secret Tips for Blueberry Biscuit Breakfast
1. Grate your butter for better flakiness: Instead of cubing butter, freeze it briefly and use a cheese grater. The fine shreds distribute more evenly through the dough, giving your biscuits extra lift and flaky layers.
2. Use frozen blueberries for clean dough: Fresh berries are juicier, but frozen ones prevent streaking and excess moisture. Add them straight from the freezer for a cleaner, more structured dough.
3. Chill your dough before baking (if you have time: A quick 10–15 minute rest in the fridge helps relax the gluten and keeps the butter cold—resulting in taller, flakier biscuits that don’t overspread in the oven.
4. Don’t overmix after adding wet ingredients: Overmixing activates the gluten and can make biscuits tough. Stir just until no dry streaks remain—lumps are okay!
5. Bake on parchment for perfect bottoms: Using parchment paper not only prevents sticking but also encourages even browning and helps avoid soggy bottoms.
6. Brush the tops with milk or cream before baking: This gives your biscuits that golden bakery-style finish and a slightly crisp top.
7. Double the batch and freeze unbaked dough: Drop raw biscuits onto a tray, freeze until solid, then store in a zip-top bag. Bake from frozen at 400°F for 20–22 minutes—your future self will thank you!
8. Add lemon zest or almond extract for flavor upgrades: A small tweak can transform the flavor profile. Lemon adds brightness, almond adds depth—try both for a special brunch version.
9. Use a cookie scoop for even baking: A standard-size cookie scoop helps ensure each biscuit bakes evenly and rises uniformly—no guesswork needed.
10. Cool on a wire rack, not the pan: Once out of the oven, transfer biscuits to a rack so steam doesn’t make the bottoms soggy. This keeps that delicate crisp edge intact.Keyword blueberry almond biscuits for brunch, blueberry biscuit breakfast, dairy-free blueberry biscuit breakfast, easy blueberry drop biscuit recipe, freezer-friendly blueberry biscuits, gluten free blueberry biscuit meal prep, healthy blueberry breakfast biscuits, high protein blueberry breakfast biscuits, lemon blueberry biscuits for spring brunch, one bowl blueberry biscuit recipe
