Blueberry Muesli Muffins
These blueberry muesli muffins are super simple to make, and they're a great way to use up that box of muesli laying in the back of your cupboard.
Servings: 12 muffins
Calories: 316kcal
Equipment
- large mixing bowl
- muffin cases
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
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
Calories: 316kcal | Carbohydrates: 49g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 59mg | Potassium: 248mg | Fiber: 2g | Sugar: 19g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 3mg