Sunday morning special: Blueberry Bounty Buns

In the Perry house (that’s my house) we do a little something called cinnamon roll Sunday. It started about 5 years ago when my oldest son was 2. Sunday was the one day of the week that my husband didn't have to go to work so we declared it “Cinnamon Roll Sunday!” and have had fun celebrating it ever since. Now, over the years it has changed a bit. Sometimes cinnamon rolls turn to muffins or bread or some other breakfast goodie and we’ve added two kids to the equation but the name remains the same. It has a certain ring to it and makes the kids smile. Here is one of our go-to cinnamon roll Sunday recipes. They’re big, they’re beautiful and berry berry delicious.

Blueberry Bounty Buns

These buns burst with blueberry goodness! A cross between a muffin and a scone, they’re just sweet enough, and very easy to make.

  • 1 cup + 1 tbsp ground oats
  • 1 cup whole wheat pastry flour or unbleached all-purpose flour (for a wheat free version, use spelt flour instead but add an extra 3 tbsp in addition to the 1 cup)
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ cup unrefined sugar
  • ½ tsp cinnamon (or freshly ground nutmeg)
  • ¼ tsp sea salt
  • ¾ cup vanilla non-dairy milk
  • 1 tbsp flax meal
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • ¼ cup canola oil
  • 1 cup frozen or fresh blueberries

Preheat oven to 350⁰F In a large bowl, combine the ground oats and flour, and sift in the baking powder and baking soda. Stir in the remaining dry ingredients and mix to combine well. In another bowl, combine the non-dairy milk and flax meal, stir and let sit for 1 minute. Add the maple syrup, vanilla, and canola oil, and stir through. Add the blueberries. Immediately add the wet mixture to the dry mixture and stir through until just well combined. Scoop large spoonfuls of the mixture (roughly ½ cup each) onto a baking sheet lined with parchment paper. Bake for 20-23 minutes, until the buns are lightly golden and are set in the center (gently touch to check). Remove from oven and let cool on pan for 1 minute, then transfer to a cooling rack.

Makes 6-7 buns

Tips from the Perrys: Semolina flour works great for a whole wheat flour replacement. I add the same amount. More cinnamon equals more delicious... at least in our house. I usually add about 1-1 ½ tsp. I use regular coconut or rice milk. I never have vanilla milk around so I’ve found that regular works great. I usually get about 9 buns out of this recipe. I make them a little smaller than suggested but they still turn out pretty big. I also don't use parchment paper. I never have a problem with them sticking to my cookie sheet. Good luck and happy baking!