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
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
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Recipes requiring more advanced skills and experience and maybe some special equipment.
Easy Blueberry Weetabix Muffins
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- 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.