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Elizabeth's Kitchen Diary
Blueberry Muesli Muffins
These blueberry muesli muffins are super simple to make, and they're a great way to use up that box of muesli laying in the back of your cupboard.
8
30 min
TOTAL TIME
327
CALORIES
$0.53
PER SERVING
SAVE
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REMIX RECIPE
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Ingredients
12 INGREDIENTS
12 SERVINGS
2 tsp baking powder
2 5/8 g granulated sugar
7 1/8 g muesli
2 large free range eggs
4 1/8 ml sunflower oil
1 tsp ground ginger
11 g plain flour
1/2 tsp ground nutmeg
6 g blueberries
1 tsp ground cinnamon
6 3/4 ml full fat milk
2 1/2 ml canadian maple syrup
Directions
9 STEPS
5 min
PREP TIME
25 min
COOK TIME
30 min
TOTAL TIME
View Directions on Elizabeth's Kitchen Diary
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Health Info
Macros
48g
CARBS
12g
FAT
6g
PROTEIN
Allowed on these diets
VEGETARIAN
GLUTEN FREE
LACTOSE FREE
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
Can I use gluten-free flour in these blueberry muffins?
Should I use fresh or frozen berries in blueberry muffins?
How do you keep blueberries from sinking to the bottom of muffins?
What can I use instead of buttermilk or sour cream?
How do I store and freeze blueberry muffins?
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