Blueberry & Lemon Weetabix Muffins - Healthy & Easy Muffin Recipe
9 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3 weetabix biscuits
- 150g wholemeal flour
- 1 tsp baking powder
- 75g butter
- 1 medium egg
- 125 ml milk
- 75g honey
- 100g blueberries (fresh or frozen)
- zest of 1 lemon
Method
- Preheat the oven to 180c fan and line a muffin tin with 9 silicone cases.
- Add the weetabix to a large mixing bowl and crush with your hands. Add the flour and baking powder and mix well.
- Add the melted butter to a jug or bowl and melt in the microwave.
- Add to the dry ingredients, along with the egg, milk and honey and mix everything well.
- Fold in the blueberries and lemon zest.
- Divide the mixture between the muffin cases and bake in the oven for 23 minutes until browned on top and cooked through.
- Allow to cool a little before serving as the blueberries in the muffins will be very hot.