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Wild Blueberry Muesli Muffins

Posted by Hannah Barnstable on
Wild Blueberry Muesli Muffins

We are big fans of blueberry muffins in our house, but most recipes have so much sugar and a lot of empty calories. By sneaking a little muesli in the mix and using real maple syrup, these muffins will satisfy that craving without the crash. These are super easy to make, especially since you can pickup everything you need at at Costco. Enjoy your morning! 


1 cup Blueberry Chia Buckwheat muesli

¾ cup plant-based or dairy milk

½ cup maple syrup

½ cup canola oil

2 eggs

1 cup buckwheat flour

1 tsp baking powder

½ tsp baking soda

pinch of salt

1 cup blueberries


Preheat oven to 375 F. Mix wet ingredients and dry ingredients separately, then combine. Stir in the blueberries and fill a 12-cup prepared muffin tin. Bake for 15 minutes.

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  • Sarah on

    So I was looking for recipes using this muesli which is now a favorite after finding it at Costco. Wish the sugar in it was reduced slightly (as the fruit and coconut adds really all needed sugar!) but I love it. So I made these muffins and used whole wheat flour (instead of buckwheat) and applesauce (instead of oil). I was quite worried as the batter was really liquidy but they turned out great. If I made them again I would try to reduce the maple syrup as they were a bit sweet for my taste, but that could also be because I used applesauce instead of oil so there wasn’t any fat to cut the sweetness although my lack of expertise in baking chemistry makes this purely a guess. Thanks for the recipe! :)

  • Jeanne on

    Can you sub whole wheat or white whole wheat flour for the buckwheat flour??

  • Sue on

    What is the brown paper strip in the muffin tin for the blueberry muffin recipe?

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