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. Elizabeth’s Kitchen Diary is a participant in the Amazon Services LLC Associates Program. As an Amazon associate, we earn from qualifying purchases.
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. Same goes with Shreddies (and risotto and rice pudding). I just 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 showed up 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 just 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!
Below, two of the original photographs taken in 2015. This post was updated with new photos in February 2019.
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 laying around tempting you all day. Six muffins are just enough, and these didn’t last long enough to even get cold.
INGREDIENTS NEEDED FOR THESE BLUEBERRY WEETABIX MUFFINS
- plain flour (or all-purpose flour)
- caster sugar (or granulated for my overseas readers)
- spices: cinnamon, ginger and nutmeg – I like to freshly grind my own nutmeg for better flavour
- a small egg
- full-fat milk
- baking powder
- Weetabix biscuits – any flavour
- maple syrup – Canadian, of course!
- sunflower oil
- frozen blueberries
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HOW TO MAKE BLUEBERRY WEETABIX MUFFINS
One: Place plain flour, sugar, baking powder and spices in a medium-sized bowl.
Two: Crumble in two Weetabix biscuits and stir.
Three: 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.
Four: Stir the wet ingredients into the dry.
Five: Fold in the frozen blueberries
Six: Spoon into a lightly greased muffin tin and bake in the centre of a preheated oven for 20 minutes.
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 maple syrup
- 60 ml sunflower oil
- 1 small egg
- 130 ml full fat milk
- 85 grams frozen blueberries
Instructions
- Preheat oven to 190 C. Lightly grease a six hole muffin tin, or use paper liners.
- Combine the flour, sugar, baking powder and spices in a medium sized bowl.
- Crumble in the Weetabix and stir until combined.
- Crack egg into a measuring jug and make up to 170 ml with enough full fat milk. Whisk in the maple syrup and oil.
- Add the wet ingredients to the dry and fold with a wooden spoon until just combined.
- Gently fold in the 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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- One year ago: Watches, Clocks & a Wedding
- Two years ago: Cranberry-Raisin Oatmeal Cookies
- Three years ago:Clara’s Arizona Devil’s Food Cake
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
kim says
Absolutely love this recipe! It’s so delicious and easy! Definitely one that I’ll be making again and again!
Liz says
Blueberry muffins are my husband’s favorite! I can’t wait to make a batch of these for busy mornings!
Dannii says
What a great way to use wheetabix. I love any kind of blueberry dessert too.
Chris Collins says
I’d absolutely love to wake up to some of these! They look so delicious! Thanks for sharing 🙂
Bintu | Recipes From A Pantry says
These look so delicious and a great way to use Weetabix! My kids would love these.
Vicky Crowther says
Can you freeze them do you think
Elizabeth says
Absolutely! 🙂
Beth @ BethinaBox.com says
Oh yum! These look lovely! I would never have thought of putting weetabix in a muffin. 🙂
Kate | Veggie Desserts says
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.
Eshu says
I love banana and blueberry.
Andrew Petrie says
A filling start to the day packed with superfood. What could get your day off to a better start ?
plasterer bristol says
Gteat recipe, thanks for shharing this. sounds delicious.
Simon
Joy Smith says
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
Elizabeth says
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 🙂
bev says
what a fab idea
Kat Allinson says
These sound yummy!, Will have to try them as we’re always looking for new ideas for breakfast
helen newton says
BANANA WEETABIX BLUEBERRY BREAKFAST MUFFINS
helen newton says
These sound sooo yummy , always have weetabix and never ends of getting eaten so genious way to use up …
Lorna Kennedy says
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 🙂
Natally says
A genius way of using weetabix. The smell of home baked muffins is divine!
Ursula Hunt says
I love blueberry muffins, so thank you for the recipe
aaron broad says
These look fab, might try and make my mum some for mother’s day
Sadhna Grover says
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.
Johanna GGG says
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.
Jacqueline Meldrum says
What a great idea Elizabeth, I would ever have thought of that. They look so, so good! Inspired!
Kavey says
Given how much I love muffins I really don’t make them enough. This one looks really tasty and I like the weetabix idea!
ashleigh allan says
Brilliant idea – these sound great!
Suzanne M says
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.
tiggerific1973 says
These look delicious! I will make these very soon! x
Holly says
They look delicious, I actually really like Weetabix – do they sell them in Canada/US? Not sure I have seen them?
amanda walsh says
these look delicious, I would never have thought to put weetabix in a muffin
Paul Wilson says
Weetabix is a great addition.
Laura says
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.
Kathryn says
What a brilliant recipe! I love blueberry muffins and can’t wait to try out this recipe!
Alifemoment says
Your BANANA and BLUEBERRY MUFFINS look perfect,
I love your photo holding one muffin with your hands, really nice 🙂
bev says
They do look tempting!
Bintu @ Recipes From A Pantry says
I love it when good things come out of ‘bad’ things. What a genuis idea.
Isabella (Tiny Tang) says
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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Elizabeth says
They were rather lovely, and the five year old has so much fun mixing! 🙂