These blueberry muesli muffins are super simple to make, and they’re a great way to use up that box of old muesli hiding in the back of your cupboard. It’s a perfect recipe for lazy Sunday morning baking.
Blueberry muesli muffins… lazy Sunday morning baking
Inspired by my popular Weetabix blueberry muffin recipe, I created these muffins to use up some out-of-date muesli lurking in the back of my cupboard. I have to say, I am 100% pleased with the result, too!
These muffins are delicious, warm from the oven, with a smear of butter and strawberry jam. Depending on the style of muesli you use, they’ll have a delicious crunch from nuts, seeds and the occasional sweet pop from a raisin.
For this recipe, you’ll want to use dry oaty muesli, not toasted muesli. I’ve used this brand for mine.
Ingredients you’ll need for this blueberry muffin recipe
- 325 grams plain flour
- 75 grams granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 200 grams muesli
- 200 ml full-fat milk
- 2 large free-range eggs
- 75 ml Canadian maple syrup
- 120 ml sunflower oil
- 170 grams fresh blueberries
Click here for the full, printable recipe.
How to make it
- Mix together the flour, sugar, spices and baking powder in a large mixing bowl.
- Stir in the muesli.
- Add the eggs to the milk and whisk lightly with a fork. Add the maple syrup and sunflower oil.
- Add the wet ingredients to the dry and stir to combine.
- Gently fold in the blueberries.
- Spoon into 12 paper cases in a 12-hole muffin tin. Bake in a preheated 190 °C/170 °C fan/ 375 °F/ Gas Mark 5 oven for 25-30 minutes.
Presentation is everything
Appearances matter, especially when baking for children, I discovered with this recipe. I put this recipe through its testing phase, making three batches to get the recipe proportions just perfect.
One of the batches I sprinkled the tops of the muffins with some of the muesli before baking them (see photo above). I thought this made the muffins look rather wholesome and enticing, but do you know what? The kids won’t touch them. The muffin recipe is exactly the same, but the only difference is that it looks healthier so the kids won’t be having it.
There you go.
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Blueberry Muesli Muffins
Ingredients
- 325 grams plain flour
- 75 grams granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 200 grams muesli
- 200 ml full fat milk
- 2 large free-range eggs
- 75 ml Canadian maple syrup
- 120 ml sunflower oil
- 170 grams blueberries fresh or frozen
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Equipment
Instructions
- Preheat oven to 190 °C/170 °C fan/ 375 °F/ Gas Mark 5 and line a 12-hole muffin tin with paper muffin cases.
- Mix together 325 grams plain flour, 75 grams granulated sugar, 2 tsp baking powder,1 tsp ground cinnamon, 1 tsp ground ginger and 1/2 tsp ground nutmeg in a large mixing bowl.
- Stir in 200 grams muesli, breaking apart any clumps of dried fruit that might be in it.
- Measure out 200 ml full fat milk and crack in 2 large free-range eggs, whisking lightly.
- Add 75 ml Canadian maple syrup and 120 ml sunflower oil to the milky egg mixture.
- Add the wet ingredients to the dry, and mix to combine.
- Fold in 170 grams blueberries.
- Spoon into the prepared muffin tin and bake in the centre of the oven for 25-30 minutes.
- Once cooled, store in an airtight container.
Video
Nutrition
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Lancashire Hotpot Recipe
Healthy and delicious! Husband approved! I only made two changes. I substituted 2 tablespoons ground flaxseed for 2 tablespoons of the unbleached regular flour and 1/2 cup whole wheat flour for 1/2 cup of regular flour to bump up the fiber. I’m about to make another batch in a few minutes. It makes a wonderful snack/dessert. Thank you for creating this lovely recipe
Fantastic substitutions, these! I’m so glad you like the recipe and thank you for your lovely feedback!
This was such a lovely post to read, Elizabeth. When I first clicked I was blown away by your photos. Then I read your words and you blew me away again. I’ve always been intrigued by the Japanese mending pottery with gold – so romantic and wonderful to celebrate imperfections. I love how you’re using thoughts of it to mend yourself.
I appreciate the impostor syndrome you’re feeling, but to me, you are not one at all. You’re talented in many ways.
These look like the perfect snack! I love blueberry so will definitely be making these.
Love this recipe! These were absolutely scrumptious! I will definitely be making again!
Your photos are stunning! What beautiful muffins, I love the addition of muesli!
Looks fantastic !
Aw thank you!