Sunday, September 7, 2008

Blueberry Muesli Muffins

I was never a big fan of breakfast. Once I hit high school I just stopped caring about breakfast and never ate it. When I married Micah he was stunned when he found out that I never ate it...and I mean never. Give me my coffee and send me on my way, I was just not interested. And that is how I live for over 10 years, that is until a few months ago. I don't know how it hit me. I think it had to do with all the delicious food I was missing out on. All the food I now look forward to waking up to. Yogurt, granola, hot cereals, so many different ways to make an omelet. And muffins. I love muffins, but good muffins, not the store bought ones that are not really muffins but more breakfast chocolate cake.
Here is a recipe for Blueberry Muesli Muffins. I woke up this morning so excited to make and try them. And, if I do say so myself, they turned out great.

Muesli Muffins

  • 3/4 cup cake flour (not self-rising)
  • 1/2 cup all-purpose flour
  • 1/2 cup wheat bran
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, softened
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 cup finely chopped bananas
  • 2/3 cup applesauce
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups Blueberry-Walnut Muesli (you can sub with pecans or almonds)
  • 1/2 cup dried blueberries


  1. Preheat oven to 375 degrees. Whisk together flours, bran, baking soda, salt, and cinnamon in a medium bowl; set aside.
  2. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing until combined after each addition. Add bananas, applesauce, and vanilla; mix until combined. Reduce speed to low. Add flour mixture; mix until just combined. Stir in 3/4 cup muesli and the blueberries.
  3. Line 10 cups of a standard (12-cup) muffin tin with paper liners. Divide batter among cups, filling to rims. Sprinkle tops with remaining 1/2 cup muesli. Bake until a cake tester inserted into centers comes out clean, 15 to 20 minutes. Let cool completely in tin on a wire rack.
Blueberry-Walnut Muesli


Makes about 3 cups

  • 1 1/2 cups old-fashioned oats
  • 3/4 cup dried blueberries
  • 1/2 cup coarsely chopped walnuts, toasted
  • 1/3 cup sunflower seeds, toasted
  • 1/4 cup wheat germ
  • 2 tablespoons flaxseed


  1. Stir together all ingredients in a large bowl. Muesli can be stored in an airtight container up to 1 week.

1 comment:

Tiffany said...

these sound delicious!