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Home » Breakfast Recipes » Blueberry & Lemon Weetabix Muffins

Blueberry & Lemon Weetabix Muffins

January 22, 2019 by Ciara Attwell, Updated October 26, 2022

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Delicious breakfast muffins made with Weetabix and wholemeal flour, flavoured with blueberries and lemon. Perfect for an instant breakfast for kids and adults too!

Blueberry Weetabix Muffins

Do your kids ever go through phases of absolutely loving then completely despising certain foods? Yep mine too! The latest one is Weetabix. For a few months both my kids were eating it like it was going out of fashion. But now they’re turning their noses up at it…. food overload I think! 

In an effort to use up some of the boxes of Weetabix that we still have, I decided to try to make some muffins. A quick google search came up with these Banana Weetabix Muffins from Elizabeth’s Kitchen Diary. Inspired by this recipe I decided to try something similar with ingredients that I already had at home.

Why Breakfast Muffins Are So Great

Muffins are always a great option for breakfast as you can make them in advance and either keep for a couple of days in the fridge or freeze for longer. On busy mid-week days, simply defrost in the fridge overnight and either eat cold or warm a little in the microwave.

Muffins are also a great option for teenagers who rush out the door in the morning without breakfast. Put a couple of these in their bag and you know they’ve at least had a filling and healthy breakfast.

weetabix muffin ingredients

Weetabix Muffin Recipe

This recipe for Weetabix Muffins is really easy and uses some of my most used store cupboard and fridge ingredients:

  • Weetabix
  • Wholemeal Flour
  • Baking Powder
  • Coconut Oil
  • Egg
  • Milk
  • Honey
  • And fresh fruit in the form of blueberries and lemon
crushed weetabix in a bowl with flour & baking powder

The Weetabix is crushed by hand into a large bowl and mixed with the flour and baking powder.

melted coconut oil with egg, milk & honey

The coconut oil is then melted in a large jug and to that you add the egg, milk and honey.

wet ingredients and dry ingredients mixed together in a bowl

Add the wet ingredients to the dry ingredients and then stir in the blueberries and lemon zest. The muffins are baked in the oven for just over 20 minutes and are then ready to eat straight away or cooled and stored in the fridge or freezer.

Blueberry & Lemon Breakfast Weetabix Muffins

What To Serve With These Muffins

For breakfast I serve these muffins with a portion of yogurt (this one is plain yogurt topped with some seeds) and a selection of fresh fruit. Weetabix is fortified with iron so think about adding a source of Vitamin C to your child’s breakfast as that will aid it’s absorption.

Ingredient Substitutions

Flour – The wholemeal flour can be substituted for plain flour and any type of gluten free flour too.

Coconut Oil – This can be substituted for butter.

Milk – Any non-dairy milk will work fine.

Egg – I haven’t tried using an egg replacer in this recipe so can’t say that it would definitely work. However if you try it please do let me know.

Blueberries – Feel free to use strawberries, raspberries etc instead

weetabix muffins served with fruit & yoghurt

If you try my Weetabix Muffins recipe please do leave me a comment and a star rating below. You can also share your pictures with me on on Instagram.  I always love to see your creations!

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Blueberry & Lemon Weetabix Muffins


★★★★★ 5 from 6 reviews
  • Author: Ciara Attwell
  • Prep Time: 8 minutes
  • Cook Time: 22 minutes
  • Total Time: 30 minutes
  • Yield: 9 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: British / American
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Description

Delicious breakfast muffins made with Weetabix and wholemeal flour, and flavoured with blueberries and lemon. Perfect for an instant breakfast for kids and adults too!


Ingredients

  • 3 weetabix biscuits
  • 150g wholemeal flour
  • 1 tsp baking powder
  • 75g coconut oil
  • 1 medium egg
  • 100ml milk
  • 75g honey
  • 100g blueberries (fresh or frozen)
  • zest of 1 lemon

Instructions

  1. Preheat the oven to 180c fan and line a muffin tin with 9 paper or silicone cases.
  2. Add the weetabix to a large mixing bowl and crush with your hands. Add the flour and baking powder and mix well.
  3. Add the coconut oil to a large jug and melt in the microwave. If it’s very hot allow to cool a bit before adding in the egg, milk and honey. Mix well.
  4. Add the wet ingredients to the dry ingredients and then add in the blueberries and lemon zest.
  5. Divide the mixture between the muffin cases and bake in the oven for 20-25 minutes until browned on top and cooked through.
  6. Allow to cool a little before serving.

Notes

These muffins will keep in the fridge for up to 3 days. They can also be frozen and defrosted overnight in the fridge.

1 Muffin2008.9 g34.7 mg9.1 g7.1 g26.8 g1.4 g3.5 g
Weetabix Muffins pinterest pin

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Filed Under: Breakfast Recipes, Nut Free Recipes, Recipes, Vegetarian Tagged With: blueberries, lemon, muffins

Comments

  1. Anonymous says

    September 6, 2022 at 3:22 pm

    Gobbling them down!

    Reply
  2. pedro says

    August 16, 2022 at 3:03 pm

    This was a perfect healthier option, which he actually enjoyed way more than the ones we get at the shops!
    And it was so fresh

    Reply
    • Vicky says

      August 17, 2022 at 9:14 am

      Fantastic news! so glad you liked them,Thanks so much for coming back to share your review. Please feel free to share any other of our recipes you try in the future.

      Reply
  3. Christian says

    August 4, 2022 at 7:08 pm

    My little girl is gobbling one down right now. The lemon zest really brings them to life.

    Reply
  4. Purrfectpaws says

    July 8, 2022 at 10:22 am

    This was a perfect healthier option, which he actually enjoyed way more than the ones we get at the shops!. I still have a good portion of a box stashed away in the pantry. I’ll report back to you on how nicely these go down!

    Reply
    • Vicky says

      July 8, 2022 at 11:11 am

      Fantastic news ! yes please do report back.

      Reply
  5. munchkincats says

    June 20, 2022 at 5:47 am

    As I’m sure all parents do, I completely understand what you mean when you say that children’s food preferences and favorite dishes can shift at any moment.
    Because of how much I adore this dish that calls for Weetabix, I still have a good portion of a box stashed away in the pantry. I’ll report back to you on how nicely these go down!

    Reply
  6. Αννα says

    May 1, 2022 at 4:57 pm

    Hi, if I don’t have at the moment weetabix, how much flour should I add instead? Thank you

    Reply
  7. Elizabeth Laumen says

    February 25, 2022 at 7:02 am

    Fantastic recipe! Thanks so much for expanding my knowledge of Weetabix cereal!! Previously we had it as a treat with butter and strawberry jam, instead of toast. But these muffins are divine!!! My teens will be enjoying them for breakfast and mid-day snacks. Super easy, quick and nutritious. Love the flexibility the recipe allows too. I might add some slivered almonds or sunflower seeds on top next time.

    ★★★★★

    Reply
  8. Lucie Wilkins says

    June 21, 2021 at 11:41 am

    My 7 year old loves muffins like these, but the ones we get at the supermarket are just too processed with additives and all sorts. This was a perfect healthier option, which he actually enjoyed way more than the ones we get at the shops!

    ★★★★★

    Reply
  9. Bree says

    May 10, 2020 at 3:24 pm

    Delicious! So easy and quick to make. Toddlers enjoyed smashing up the weetabix and they all went down a treat. Used butter as we were out of coconut oil. Yum!

    ★★★★★

    Reply
  10. Georgia says

    March 15, 2019 at 11:53 am

    Lovely muffin recipe and none of the nasites in that are found in shop bought muffins. Whole family enjoyed these and brilliant that they can be made ahead and frozen.

    ★★★★★

    Reply
  11. Phil Avery says

    February 11, 2019 at 3:06 pm

    I know exactly what you mean about kids changing taste and favourite foods one minute to the next, as do all parents I bet.
    I love this recipe using Weetabix, I have half a box in the cupboard that wasn’t going anywhere soon! Will let you know how well they down!

    ★★★★★

    Reply
  12. Becky says

    February 2, 2019 at 4:25 pm

    Just made these, with strawberries instead of blueberries, and they taste lovely. My little girl is gobbling one down right now. The lemon zest really brings them to life. Thanks for another great recipe.

    Reply
  13. Kim says

    January 31, 2019 at 10:06 am

    So glad I found this website! Lovely recipes.
    Just baked these like muffins, they are delicious!

    ★★★★★

    Reply

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Hi, I'm Ciara! I'm a food writer and cookbook author and I'm always looking for new ways to make food fun and interesting for kids! I specialise in fussy eating and share tips and tricks to get your kids eating better along with lots of family friendly recipes. Read More…

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