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