Not a big fan of toast I have been experimenting with new recipes for Miss G’s breakfast.
And these beautiful blueberry and muesli studded breakfast muffins are my latest creation.
It’s no secret I am a big fan of muffins.
Who isn’t?
They are simple to prepare.
Cook quickly.
Make a great on-the-go snack.
Freeze fabulously.
And are wonderful way to get extra fruit and vegetables into the little ones.
I adore them and luckily Miss G. does too.
This morning I stirred together my usual yoghurt muffin batter however replaced the sugar with maple syrup, added a little cinnamon, a generous helping of beautiful bright blueberries along with a big handful of our favourite muesli.
The results were delicious.
The baked blueberries burst creating pools of jammy fruity goodness strewn throughout the muffins and the muesli created a gorgeous golden crust.
Breakfast perfection.
To create your own batch of these beautiful little blueberry breakfast muffins simply…
Begin by placing the eggs, yoghurt, oil and maple syrup into a large bowl and whisk to combine.
Add the wholemeal flour, baking powder and cinnamon and gently stir until just combined.
Add the blueberries and muesli and stir to combine.
Using a 1/4 measuring cup ladle the blueberry and muesli studded batter into a 12 hole muffin tin lined with papers.
Top each muffin with a little sprinkle of extra muesli and pop into a preheated 180 degree celsius (350 F) to bake for 15-20 minutes or until cooked and slightly golden.
Remove from the oven and allow to cool slightly before placing the muffins on a wire rack to cool completely.
Serve for breakfast or morning tea alongside a little sliced fresh fruit.
blueberry breakfast muffins
INGREDIENTS
¾ cup (180ml) vegetable oil
2 eggs
1 cup thick natural yoghurt
1/3 cup maple syrup
2 cups wholemeal plain flour
2 teaspoons baking powder
1 teaspoon cinnamon, ground
1 cup blueberries (fresh or frozen)
3/4 cup muesli, plus extra to sprinkle a top each muffin
METHOD
Preheat oven to 180°C (350°F). Line a muffin tray with 12 muffin paper cases.
Place the oil, eggs, yoghurt and maple syrup in a large bowl and whisk to combine. Add flour, baking powder and cinnamon and stir to combine. Add blueberries and muesli and gently fold to combine.
Pour the mixture into the muffin cases (I use a ¼ cup measurement for this, super fast, clean and easy) and top each muffin with a sprinkling of muesli oats. Pop into the oven and bake for 15 – 20 minutes or until cooked (test by pressing gently on the top of the muffin, if the muffin bounces back they are done). Enjoy x
You might also like…
lime, coconut & white chocolate muffins
lemon & poppyseed muffins
blueberry crumb muffin
I absolutely adore your blog and all your recipes and can’t wait to try this one! However 180ml of vegetable oil does seem like quite a lot – do you think you could use melted coconut oil instead as a healthier alternative? What is the purpose of the oil in this recipe?
Hi! Absolutely! You can use any oil of your choice. I often use lightly flavoured olive oil, it just depends what I have on hand. The oil is there to create a soft tender crumb. Happy cooking! X
I was wondering if I might be able to replace half the oil with applesauce, has anyone tried this?
Hi Kate! Although I haven’t tested it – I imagine it would be fine. Happy cooking! X
Hello. I have just baked these. However I can only get my hands on wholemeal strong flour and not wholemeal plain flour. They turned out ok. I’m in the UK. What brand of wholemeal flour do you use? I also have some wholemeal self raising flour. X
Loved this recipe (and so did husband!) – tried for the first time last week. Took out one I froze today (could only freeze 2 as the rest were gone too quickly!) and was still yummy so plan to do this more often.
Intend to make a batch before we travel abroad this weekend as should make a great plane snack. I soaked the meusli for an hour before following the recipe so baby could handle the dried fruit.
Thank you for a lovely blog!
Oh I also omitted the meusli topping and used wholemeal self raising flour + less baking powder.
I don’t have whole wheat flour here, can I use all purpose flour? Is there any difference between thick natural yogurt and Greek Yogurt? Thank you.
Hi lovely! Yes you can use all purpose flour! And natural yoghurt and greek yoghurt yield very similar results (either can be used). Happy baking xxx
Am I right to think that these are ok to be given to my baby,she is 6.5 months as part of baby led weaning?x
Yes absolutely xxx
Hi love your recipes I’ve just made these muffins but they where moist inside? I followed the instructions but used rapeseed oil and normal natural yoghurt could this be the problem? Xxx
Can we use butter instead of oil?