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You are here: Home / Recipes / Recipes by Course / Breakfast & Brunch Recipes / Easy Wheat (Breakfast Cereal) Biscuit / Weetabix Blueberry Muffins {Vegan}

Easy Wheat (Breakfast Cereal) Biscuit / Weetabix Blueberry Muffins {Vegan}

Published on February 27, 2012 by Helen Best-Shaw 12 Comments
Last Updated on March 6, 2019

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These easy Weetabix blueberry muffins are perfect for using up that neglected packet of cereal biscuits from the back of the cupboard.  Ideal for a weekend brunch or afternoon snack. Vegan. 

Wheat biscuit and blueberry muffins platedIt would seem that people have been making Weetabix, or the generic supermarket equivalent muffins, and blogging or selling their recipes for years; one recipe I can find was taken from the recipe on the side of the packet, and added to food.com way back  in 2006.     Add some dried fruit, tweak the flour, substitute oil for butter and syrup for honey and change the spices and you have an entirely new recipe for a book with no need to mention sources of inspirations or adaptations.

So the Fuss Free take on the humble wheat biscuit muffin recipe was to adapt my museli muffins made in 2008 from my basic vegan sweet muffin recipe.   My muesli muffin recipe used a mixture of spelt and plain flours, which I also used here. I find spelt flour makes the bake more cakey; I also reduced the sugar and added some maple syrup for flavour.

Throw in some spices and a handful of frozen blueberries ( I first did this in April 2008), and I have my own version of a generic recipe idea that I am free to publish, sell and do as I see fit with.

These were greatly enjoyed on a sunny saturday morning, washed down with lots of coffee.  A fantastic start to the weekend!

If you like the idea of baked breakfast goods with added cereals then so also try my muesli sourdough loaf!

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Wheat biscuit and blueberry muffins plated
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4.84 from 6 votes

Wheat (Breakfast Cereal) Biscuit / Weetabix Blueberry Muffins

These easy Weetabix blueberry muffins are perfect for using up that neglected packet of cereal biscuits from the back of the cupboard. Ideal for a weekend brunch or afternoon snack. Vegan.
Servings: 6 muffins
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
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Ingredients

Dry ingredients

  • 3 oz plain flour
  • 3 oz spelt flour
  • 1 oz sugar
  • 1 heaped tsp baking powder
  • ½  tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp all spice
  • 1 ½ oz or 2  Wheat biscuits - crushed - I used Waitrose Essentials
  • Pinch salt
  • Finely grated zest of half a lemon
  • 2 oz blueberries (Mine were frozen)

Wet Ingredients

  • 2 oz sunflower oil
  • 1½ oz maple syrup
  • 6 oz milk - soy or diary if you are not vegan

Instructions

  • Whisk the oil, milk and maple syrup mixture with a fork and set aside. Mix the dry ingredients then add the wet ingredients to the dry and fold together (the batter should be lumpy and mixing should take no more than 15 folds).  
  • Dollop the mixture into your usual muffin pan, sprinkle each muffin. 
  • Bake at GM5/190C/375F for 20 – 25 mins until risen.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Wheat (Breakfast Cereal) Biscuit / Weetabix Blueberry Muffins
Amount Per Serving (6 servings)
Calories 289 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Cholesterol 4mg1%
Sodium 51mg2%
Potassium 167mg5%
Carbohydrates 38g13%
Fiber 2g8%
Sugar 12g13%
Protein 4g8%
Vitamin A 45IU1%
Vitamin C 0.9mg1%
Calcium 83mg8%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods, Baking
Cuisine: American, Baking, Cakes & Bakes
Keyword: Biscuit Blueberry Muffins, weetabix muffins
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Filed Under: Baking, Breakfast & Brunch Recipes, Muffins, Quick & Easy, Recipes, Vegan Recipes, £ Ingredients: Berries, Flour, Ginger, Lemon, Maple Syrup, Milk, Oil, Spices, Sugar, Wheat Cereal Biscuits

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    Recipe Rating




  1. The Mad House

    5 stars
    Oh I will have to give these a try, as I have some in the cupboard and the boys have gone off them for breakfast

    Reply
    • Helen

      I detest them as cereal, as unless you eat them very fast they turn to mush. And who wants to eat them faast as they do not taste of anything?
      Let me know how it goes. Look forward to seeing your version blogged!

      Reply
  2. Katie

    5 stars
    These look lovely Helen – just the thing for a Sunday brekky or elevensies :-) I tried making banoffee pie with weetabix once – it was VILE. This recipe looks much nicer!!!

    Reply
    • Helen

      Banoffee pie? With Weetabix? Urck!

      Matthew should like these as they are vegan! Look forward to seeing your version on the shiney new site!

      Reply
  3. Sarah, Maison Cupcake

    5 stars
    These look delightful! Ted will only eat real Weetabix, no such luck fobbing him off with supermarket generic wholewheat biscuits. We’re into Weetabix Minis, I wonder if I should have a go at weetabix mini muffins?!

    Reply
    • Helen

      Mini Weetabix mini muffins! Bite sized! Do it!

      Look forward to seeing them!

      Reply
  4. Nelly

    4 stars
    These look gorgeous! My boyfriend loves weetabix so might have to make these as a nice breakfast treat! Thanks x

    Reply
    • Helen

      Thanks Nelly – look forward to seeing your version on your blog!

      Reply
  5. audrey halliday

    5 stars
    Got the grandkids getting the ingredients out as I type this, we are going to make some after dinner. They look great and I can smell them already.

    Reply
    • Helen

      Hope you all enjoy them Audrey. If they are a hit then measure all the ingredients out for a speedy morning bake!

      Reply
  6. Amanda

    5 stars
    Lovely recipe here, thanks Helen.
    I love the way it shows that one can take any source, adapt and make it entirely one’s own so simply.
    Also love the fact that is is for muffins – love them to bits!

    Reply
    • Helen

      Thanks Amanda.

      Looking forward to seeing your version of some weetabix muffins.

      Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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