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overhead view of blueberry sausage breakfast muffins on a white marbled table with fresh blueberries sprinkled around

Blueberry Breakfast Sausage Muffin

By: Jess Gaertner
4.8 — Votes 4 votes
Prep Time: 10 mins
Cook Time: 30 mins
Servings: 8 -10
The perfect bite-sized, sweet and salty meal for little hands!



  • In a large mixing bowl, whisk together the almond flour, arrowroot, sea salt, and baking soda. Stir until all clumps are broken up and it's well incorporated.
  • Add the fresh blueberries and stir to incorporate with a wooden spoon.
  • In a separate bowl, add the coconut oil, maple syrup, vanilla extract, and egg. Whisk together until it's well incorporated.
  • Pour the wet ingredients into the dry and stir together until the batter is even.
  • Fold in the breakfast sausage crumbles (make sure all excess grease is drained before adding).
  • In a 9 - 10 inch round pan (or castiron skillet) that is either well coated with butter (may substitute with evoo) or lined with a parchment paper circle, add the batter. Using either a greased spoon or your hand, press the wet batter into the pan so that it is spread to the edges.
  • Bake at 350 for 30 minutes.
  • Let cool, slice into scones or cut out circles with cookie cutters and serve!
  • Store in an airtight container in the refrigerator if not eating right away.