Weetabix Blueberry Muffins

These vegan blueberry muffins aka Weetabix Blueberry Muffins were born out of an attempt to use up some Weetabix cereal by baking it into muffins. The muffins were pretty good, but since Weetabix isn't exactly something everyone has in their pantry, I made another batch and replaced the cereal with oats.

Weetabix Blueberry Muffins Ingredients

Along with the cereal (or oats), these dairy-free blueberry muffins are made with almond milk, coconut oil, maple syrup, and a chia seed/water combo to replace one egg. I'm confident flax & water would be a suitable stand-in as well, but so far I've only used chia.  If you're not going the vegan route, you could use an egg.

Vegan Blueberry Muffins Texture

Whether you make them as oat or Weetabix blueberry muffins, the muffins are very moist and dark from the maple and brown sugar. We think they are delicious and like the soft texture, but as usual I am open to suggestions. If you improve them, let me know!

Like most muffins recipes, they're super easy to throw together, plus the recipe halves nicely if you only need 6.

Some "Less Weird" Recipes

• Blueberry Sour Cream Loaf Cake
• Blueberry Oat Bars Without Eggs
• Blueberry Oatmeal Cookies
• Fresh Blueberry Muffins

Recipe

Weetabix Blueberry Muffins

Anna

Weetabix Blueberry Muffins are made with chia seeds, coconut oil and maple syrup. This recipe halves nicely if you only need 6 muffins.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 12

Ingredients

 

• 1 tablespoon chia seeds or ground flax
• 3 tablespoons water
• 1 cup unsweetened vanilla almond milk
• 1 cup oats or 4 crushed Weetabix pillows
• ½ teaspoon vanilla extract
• ¼ cup brown sugar, packed (50 grams)
• ¼ cup melted coconut oil
• ¼ cup pure maple syrup
• 1 cup plus 2 Tablespoons all-purpose flour (154 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup fresh blueberries

Instructions

 

• Preheat the oven to 375°F. Line a muffin tin with 12 with paper liners or just grease and flour a muffin tin.
• Combine the chia seeds and water in a small cup and set aside to thicken.
• Combine the almond milk and oats in a mixing bowl and let stand for about five minutes. Stir in the vanilla, brown sugar, coconut oil and maple syrup.
• Continue to let stand for another 5 minutes while you mix together the flour, baking powder, baking soda and salt.
• Add the flour mixture to the oat mixture and stir until blended, then carefully stir in 1 cup of blueberries.
• Divide batter evenly between muffin cups.
• Bake for 18-22 minutes or until edges are lightly browned and muffins appear set. Loosen the muffins from the tins and remove, then let cool some more before serving. These can be served while warm, but I think the texture is better after they’ve cooled.

Notes

If you have some Weetabix you can substitute 4 Weetabix biscuits for the oats. The batter will be quite a bit thicker when made with Weetabix.

Keyword Vegan, Weetabix

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