This half batch of deliciously spiced blueberry muffins is made with leftover Weetabix and other store-cupboard ingredients; perfect for a weekend brunch or after-school snack.
Prep Time: 25 minutes
Cooking Time: 35 minutes
Difficulty: Easy
The pre-recipe blurb no one actually reads
I really don’t like Weetabix*
I’m all for the low-sugar, high-fibre thing they’re going for, but I can not abide soggy breakfast cereal. This aversion stems from a childhood of being forced to sit and eat every bite of breakfast after breakfast of shredded wheat with hot water, left to go soggy and cold and blergh. The same goes with Shreddies (and risotto and rice pudding). I can’t stomach mushy, texture-less food.
* Saying that, I don’t think I’ve even tried Weetabix because of that childhood-created aversion!
My children, on the other hand, love Weetabix. My daughter can pack away a surprising number of them first thing in the morning with lashings of ice-cold milk. It’s astonishing.
Late the other evening, a mainland supermarket-sponsored post appeared on my Facebook feed – Weetabix could be crumbled up and used in baking! I’d never thought of this before! So, the following morning I searched Google for recipe inspiration and came up with Fuss Free Flavour’s Wheat Biscuit Blueberry Muffins. Unable to leave a recipe alone (her’s is vegan, and I’m not keen on the texture of eggless bakes), I adapted it slightly, and the five-year-old and I made a batch of our own Banana Weetabix Blueberry Muffins.
He was so excited about trying out our new bake that he grabbed one off the cooling rack and blew on it to cool it down quickly so he could eat it. He then ate three!
I have to say these are a rather lovely breakfast muffin indeed and a great way to use up those stale Weetabix in the back of the cupboard (although how can you tell if they are stale or not?!).
It only makes a half batch, so you’re not left with extra muffins that tempt you all day. Six muffins are just enough, and these didn’t last long enough even to get cold.
Ingredients needed for these blueberry Weetabix muffins
- Plain flour – all-purpose flour is the basis of every good light and fluffy muffin. Flour provides the muffin’s structure when the proteins interact in the presence of liquid to form gluten.
- Caster sugar – in addition to adding a touch of sweetness, sugar binds easily with water, keeping baked goods soft and moist. It also inhibits the development of gluten, which keeps your bake soft. Granulated sugar works fine, too.
- Spices – ground cinnamon, ginger and nutmeg add a delicious warming note to this easy Weetabix blueberry muffin recipe. Grind your own fresh nutmeg for better flavour.
- Egg – an egg adds richness and texture to the muffins and provides structure to help them rise and achieve the characteristic tall risen muffin dome shape. Eggs also give the bake a beautiful golden hue and perfect crumb and help bind the other muffin ingredients together whilst baking.
- Full-fat dairy milk – provides the moisture needed to bind with the sugar to create a soft bake. It also activates the gluten in the flour.
- Baking powder – an essential leavening agent that creates a lighter bake that’s not overly dense.
- Weetabix biscuits – palm-sized cereal biscuits made from whole-grain wheat fortified with vitamins.
- Maple syrup – Canadian, of course; maple syrup acts as a flavour enhancer, adding a robust element to the muffin.
- Sunflower oil – this makes for a deliciously moist bake.
- Blueberries – use fresh or frozen, but I find frozen ones less expensive.
How to make Blueberry Weetabix Muffins
- Place the plain flour, sugar, baking powder and spices in a medium-sized bowl.
- Crumble in two Weetabix biscuits and stir.
- Crack a small egg into a measuring jug and add enough to milk to make 170ml. Mix with a fork and add the sunflower oil and maple syrup.
- Stir the wet ingredients into the dry.
- Fold in the frozen blueberries.
- Spoon into a lightly greased muffin tin and bake in the centre of a preheated oven for 20 minutes.
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.
Easy Blueberry Weetabix Muffins
Ingredients
- 170 grams plain flour
- 30 grams caster sugar
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 2 Weetabix biscuits plain or flavoured
- 45 ml Canadian maple syrup
- 60 ml sunflower oil
- 1 small free-range egg
- 130 ml full fat milk
- 85 grams frozen blueberries
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Equipment
Instructions
- Preheat oven to 190 C. Lightly grease a six hole muffin tin, or use paper liners.
- Combine 170 grams plain flour, 30 grams caster sugar, 1 tsp baking powder and 1/2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground nutmeg in a medium-sized bowl.
- Crumble in 2 Weetabix biscuits and stir until combined.
- Crack 1 small free-range egg into a measuring jug and make up to 170 ml with 130 ml full fat milk. Whisk in 45 ml Canadian maple syrup and 60 ml sunflower oil.
- Add the wet ingredients to the dry and fold with a wooden spoon until just combined.
- Gently fold in 85 grams frozen blueberries. Do not over-mix.
- Spoon into the prepared muffin tin and bake for 20-25 minutes, until well risen and golden.
- Serve warm with butter, honey or jam.
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I used raspberries instead of blueberries and they turned out so delicious! And such a great way to use up Weetabix by putting it into a muffin! Thank you for sharing this recipe
Hi, it looks amazing. I want to ask what should I do if I don’t have small eggs where I live. Just large and x large sizes are available. Any advice?
Hi Sam, I suppose the easiest thing to do would be to beat a large egg and use around 45 to 50 grams of the beaten mixture instead. Happy baking! 🙂
OMG these are delicious! I made these for a breakfast treat for my one year old and I’m into my second one! So yummy with a cup of tea! Needed on these winter mornings thank you for sharing your recipe xx
Could I use fresh rather than frozen blueberries ?
Absolutely! Just make sure to cover them in some of the flour before adding them, so they don’t all sink to the bottom.
Absolutely love this recipe! It’s so delicious and easy! Definitely one that I’ll be making again and again!
Blueberry muffins are my husband’s favorite! I can’t wait to make a batch of these for busy mornings!
What a great way to use wheetabix. I love any kind of blueberry dessert too.
I’d absolutely love to wake up to some of these! They look so delicious! Thanks for sharing 🙂
These look so delicious and a great way to use Weetabix! My kids would love these.
Can you freeze them do you think
Absolutely! 🙂
Oh yum! These look lovely! I would never have thought of putting weetabix in a muffin. 🙂
I can’t believe you don’t like Weetabix! But this is such a great way to eat them – in fun muffin form. My kids don’t like Weetabix going soggy, so they call them Milky Dippers and hold them like biscuits dunking them in the milk to eat with their hands. So odd, but at least it doesn’t turn to mush. I’ll have to get them into the kitchen to make your muffins.
I love banana and blueberry.
A filling start to the day packed with superfood. What could get your day off to a better start ?
Gteat recipe, thanks for shharing this. sounds delicious.
Simon
When I increased the number of muffins, I think you didn’t add more milk to the recipe ? I added another 170 m, and they turned out okay
How many muffins did you increase the recipe by? I had a panic thinking I’d forgotten to include the measurements – but for each egg (since their volume can differ) you make the liquid measure up to 170 ml. So glad the recipe still turned out 🙂
what a fab idea
These sound yummy!, Will have to try them as we’re always looking for new ideas for breakfast
BANANA WEETABIX BLUEBERRY BREAKFAST MUFFINS
These sound sooo yummy , always have weetabix and never ends of getting eaten so genious way to use up …
These look like a winner! I’m the same for having faddy kids at breakfast time and left over uneaten cereals, so I think I will definitely give this a try 🙂
A genius way of using weetabix. The smell of home baked muffins is divine!
I love blueberry muffins, so thank you for the recipe
These look fab, might try and make my mum some for mother’s day
Nice and soft blueberry-weetabix-muffins, you have reminded me the weetabix, I used to buy a lot when i was in south Africa, that was my son’s breakfast 2 weetabix bars with cod milk. I have not seen here in Calgary.
These look delicious – I have baked with weetbix before but not for ages as we rarely buy them – I think I went through a phase but I am not so big on cereal – maybe I should buy some for sylvia again – though I am not into soggy cereal but I have very fond memories of eating weebix like toast with peanut butter or jam on them and it is just delicious. Great photo of your son hugging a muffin – makes me want one even more.
What a great idea Elizabeth, I would ever have thought of that. They look so, so good! Inspired!
Given how much I love muffins I really don’t make them enough. This one looks really tasty and I like the weetabix idea!
LOVE these muffins, thank you. Make these at least twice a week now the kids love them. Easy way to get a decent breakfast into them because they are such picky eaters. Its the only way I can get them to eat blueberries. And a great way to use up weetabix.
Oh wow, thank you! I’m so glad you like the recipe and that they’re a hit with your kids!
Brilliant idea – these sound great!
I’m the same with banana flavoured things – and I think mine started from some chewable tablets when I was a child – bleugh! But, I do like recipes with real banana in (eg. banana and walnut cake) so this recipe does sound appealing. I don’t have any banana weetabix in the cupboard, only normal – wonder if it would work by adding mushed real banana and less milk – might have to give it a go next time I get my baking head on…. will report back if and when I try it. Bookmarked page so I don’t forget.
These look delicious! I will make these very soon! x
They look delicious, I actually really like Weetabix – do they sell them in Canada/US? Not sure I have seen them?
these look delicious, I would never have thought to put weetabix in a muffin
Weetabix is a great addition.
I really like Weetabix cake and seeing these muffins has made me want to put blueberries in my next one. It has become a tradition to make a different loaf on my blogiversary because Weetabix cake was the first thing I posted so it looks like I have the next one planned already! Thank you for the idea. These look lovely and like they have risen beautifully.
What a brilliant recipe! I love blueberry muffins and can’t wait to try out this recipe!
Your BANANA and BLUEBERRY MUFFINS look perfect,
I love your photo holding one muffin with your hands, really nice 🙂
They do look tempting!
I love it when good things come out of ‘bad’ things. What a genuis idea.
Gosh, they look so delicious! I was actually thinking of buying some blueberry muffins but I’m going to give this a try! Thank you for sharing! x
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They were rather lovely, and the five year old has so much fun mixing! 🙂