Breakfast Recipes with Fruit

These gluten-free muffins are full of fruit and guaranteed to be a family favorite. Choose your blueberries wisely. Plump, juicy berries with a deep-blue hue are best.

These blueberry muffins may not have eggs or milk, but they are light, fluffy and loaded with sweet fruity flavor. Flaxseed acts as an egg replacement in these vegan muffins that are perfect for a quick breakfast, Sunday brunch or late-night snack. Be sure to add the blueberries in with the dry ingredients, or they'll turn the batter purple.

Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don't thaw them before you stir them into the batter.

Sneak in your veggies with a smoothie every morning. Riced cauliflower adds thickness and creaminess to a subtly sweet cauliflower smoothie that features the fruity flavors of bananas and berries at the forefront.

Kids will love this healthy breakfast riff on a classic sundae. We replace the ice cream with good-for-you Greek yogurt topped with fresh berries and a few chocolate chips; it's all served in an edible granola bowl for extra fun.

Water-packed frozen cantaloupe acts like ice cubes in your blender; the smaller the dice, the easier it will be on the blades. Make this a traditional, pourable smoothie by adding a touch more carrot juice or water before whizzing everything together.

Blending frozen melon with just enough liquid yields an almost ice cream-like texture. Make this a traditional, pourable smoothie by adding a touch more liquid before whizzing everything together. It's a cool way to start off a hot and humid day.

Unlike granola, muesli isn't baked with sweeteners or oil. Make your own or find your favorite brand in most supermarkets--we like Bob's Red Mill.

This oatmeal-raisin swirl bread is soft and fluffy with an ooey-gooey cinnamon center. It is made with whole-grain oats for a better breakfast option.

This moist lemon bread is perfect for breakfast or a tasty dessert. It's delicious on its own or topped with the optional lemon-sugar glaze.

This quick bread--flavored with brandied apricots and almonds and topped with an apricot drizzle--makes a great snack during the holidays.

Apricots, oats, pecans, and a touch of allspice are a winning combination in these easy-to-make muffins.

If you can't find ground roasted buckwheat groats in your grocery store, ask for kasha--its commonly-used name. Check the package label before buying. Kasha is available in fine, medium, and coarse grinds.

Layers of flavored yogurt, crunchy cereal, peach, and blueberries in a parfait glass make a quick but satisfying breakfast or snack.

Waffles are back on the menu with a lightened-up version made with cornmeal and served with a sweet blueberry topping. It's easy enough for the weekend, but special enough for entertaining.

Butter-flavor cooking spray works great as a substitute for the melted butter traditionally brushed on strudel pastry.

Fruit juice and champagne make this drink recipe refreshingly tasty to serve while entertaining.

Hearty steel-cut oats combine with apple, warm spices, and berries for a breakfast that will stay with you.

Wheat germ and carrots add to the fiber for these diabetic-friendly muffins. Serve them for breakfast or brunch.

These mini tangerine muffins are just the right size for snacking. Each one has less than 50 calories and only 1 gram of fat.