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.
It 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!
Wheat (Breakfast Cereal) Biscuit / Weetabix Blueberry Muffins
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.
The Mad House
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
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!
Katie
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!!!
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!
Sarah, Maison Cupcake
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?!
Helen
Mini Weetabix mini muffins! Bite sized! Do it!
Look forward to seeing them!
Nelly
These look gorgeous! My boyfriend loves weetabix so might have to make these as a nice breakfast treat! Thanks x
Helen
Thanks Nelly – look forward to seeing your version on your blog!
audrey halliday
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.
Helen
Hope you all enjoy them Audrey. If they are a hit then measure all the ingredients out for a speedy morning bake!
Amanda
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!
Helen
Thanks Amanda.
Looking forward to seeing your version of some weetabix muffins.