Blueberry Breakfast Buns with Almond Flour Dough and Yogurt Filling Recipe

If you’re looking for a cozy, healthy breakfast treat that feels a bit indulgent but stays light, these Blueberry Breakfast Buns with Almond Flour Dough and Yogurt Filling Recipe are exactly what you need. I love how tender the almond flour dough is, and the yogurt filling keeps the buns moist with just the right amount of tanginess. It’s like a little morning hug wrapped up in a bun!

This recipe really shines on a slow weekend morning when you can savor some quiet time with your coffee or tea. Plus, it’s quick enough to whip up for a special occasion breakfast without any fuss. Once you try these Blueberry Breakfast Buns with Almond Flour Dough and Yogurt Filling Recipe, you’ll find yourself planning to make them again and again.

Ingredients You’ll Need

All the ingredients here are straightforward, wholesome, and work beautifully to create a dough that’s soft yet slightly nutty, complemented by a creamy, fruity filling. When shopping, try to pick the freshest blueberries and full-fat yogurt for the best flavor and texture.

• Skyr: This Icelandic yogurt’s thick, creamy texture is perfect for making the dough moist and tender without adding extra fat.
• Egg: Helps bind the dough while adding richness—using a small egg keeps the dough from getting too wet.
• Almond flour: Gluten-free and slightly sweet, it brings a tender crumb and wonderful nutrition to your buns.
• Granulated erythritol: A sugar substitute that keeps these buns low in sugar but still sweet enough to enjoy first thing in the morning.
• Vanilla extract: Adds subtle warmth and depth that balances perfectly with the fruitiness of the blueberries.
• Yogurt (for filling): Choose a thick, unsweetened option—it creates a creamy center that’s just lightly tangy.
• Blueberries: I prefer fresh here, but frozen work in a pinch—just don’t add extra juices to the filling.
• Sugar-free maple syrup: Sweetens the filling naturally without overpowering the other flavors.

Variations

One of the best things about the Blueberry Breakfast Buns with Almond Flour Dough and Yogurt Filling Recipe is how easy it is to tweak based on what you have or your taste preferences. I often switch things up depending on the season or dietary needs, and I encourage you to do the same!

• Lemon zest: I sometimes add a little zest to the dough to brighten up the flavor—especially when blueberries are super fresh and tart.
• Different berries: Try raspberries or blackberries for a twist; just make sure to balance juicy fillings so the dough doesn’t get soggy.
• Vegan option: Use a flax egg and coconut yogurt instead of skyr and egg for a plant-based version that’s just as delicious.
• Nut-free version: Swap almond flour for oat flour if you have allergies, though the texture will be a bit different but still yummy.

How to Make Blueberry Breakfast Buns with Almond Flour Dough and Yogurt Filling Recipe

Step 1: Mix the Dough Ingredients Gently

Start by combining the skyr, egg, almond flour, erythritol, and vanilla extract in a mixing bowl. Use a spatula or your hands to mix until everything comes together into a soft dough — it will be slightly sticky, and that’s perfect. Don’t overwork it; just enough to incorporate all the ingredients evenly. If the dough feels too wet, a teaspoon more almond flour can help balance it out.

Step 2: Prepare the Yogurt Filling

In a small bowl, gently fold together the yogurt, blueberries, and sugar-free maple syrup. The idea is to keep the berries mostly whole, so the filling is creamy with bursts of fruity sweetness. If your yogurt is super watery, drain it a bit before mixing to avoid soggy buns.

Step 3: Shape and Assemble the Buns

On a lightly floured surface (almond flour works here), roll the dough into a rough circle about ½ inch thick. Spoon dollops of the yogurt and blueberry filling evenly spaced across the dough. Carefully fold the dough over the filling pockets, pinching edges to seal and shape into small buns. This part can be a little fiddly—don’t worry if your buns aren’t perfectly round; they’ll taste amazing regardless!

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F (175°C). Place the buns on a lined baking sheet, leaving some space to spread, and bake for about 18-22 minutes until they’re golden around the edges and firm to the touch. I like to check them at 18 minutes so they don’t overbake and dry out. Let them cool slightly before digging in because the filling will be hot and luscious.

How to Serve Blueberry Breakfast Buns with Almond Flour Dough and Yogurt Filling Recipe

Garnishes

I’m a big fan of dusting these buns lightly with powdered erythritol or a sprinkle of cinnamon for a little extra warmth. Fresh mint leaves or a few extra fresh blueberries on top add that beautiful pop of color and freshness that makes these breakfast buns feel extra special.

Side Dishes

These buns are heavenly on their own, but pairing them with a simple scrambled egg or a handful of nuts on the side turns breakfast into a complete and satisfying meal. I often enjoy them with a cup of black coffee or herbal tea to balance the mild sweetness.

Creative Ways to Present

For brunch gatherings, I like arranging these Blueberry Breakfast Buns with Almond Flour Dough and Yogurt Filling Recipe on a rustic wooden board with little pots of homemade jam and honey. It makes the table inviting and lets everyone customize their morning bites. Tying a little piece of twine around each bun adds a charming homemade touch.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which honestly might be tough!), I store them in an airtight container in the fridge. They stay soft and tasty for up to 3 days when chilled, though I usually warm them up before eating.

Freezing

I’ve frozen these buns a few times when I needed breakfast on the go. Just wrap them individually in plastic wrap, then pop them in a freezer-safe bag. They freeze well for up to 2 months without losing texture or flavor.

Reheating

To reheat, I like to gently warm the buns in a 300°F (150°C) oven for 8-10 minutes or microwave for about 30 seconds. This brings back the soft dough and warm filling without making the bun tough or dried out.

FAQs

Final Thoughts

These Blueberry Breakfast Buns with Almond Flour Dough and Yogurt Filling Recipe have quickly become a favorite in my household, not just for how delicious they are but how simple and wholesome the ingredients feel. Sharing these with friends always sparks joyful conversations about food and morning rituals, and I hope you enjoy making and eating them just as much as I do. Give this recipe a go—you might just find your new go-to breakfast treat!

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