Muesli + Cornmeal Blueberry Muffins

Everyone loves a good blueberry muffin (especially Brady + Louis), but let’s face it, the muffins available in convenient stores and coffee shops are loaded with crap. Empty calories and loaded with sugar. They leave you feeling bogged down, right? Solution – make them at home on a Sunday, and you have portable breakfast the rest of the week!

I made these recently using ingredients we typically have on hand in the kitchen, and they turned out great. The heartier the better in our house, so we added some cornmeal and a sprinkle of our new blueberry chia muesli to ramp up the nutrition. Really tasty served warm with coconut oil!

Recipe: Muesli + Cornmeal Blueberry Breakfast Muffins

Makes 12 muffins
• ½ cup whole wheat flour
• ½ cup buckwheat flour
• ½ cup cornmeal
• ½ cup Blueberry Chia Buckwheat muesli, plus more for topping
• 1 Tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups buttermilk
• 2 large eggs
• 3 Tbsp maple syrup
• ¼ cup coconut or olive oil
• 1 ½ cups blueberries

Preheat oven to 375ᵒ F.  In a medium bowl, whisk together the dry ingredients.  In a separate bowl, whisk buttermilk, oil, eggs and maple syrup well.  Add wet ingredient to dry, then  gently fold in blueberries.  Using a measuring cup, pour batter into greased muffin tin.  Bake for 20 minutes or until toothpick comes out clean. 

We would love to hear about any recipes you make with muesli or just for a special breakfast! Please reach out to us We have a small but ambitions team back at 7S HQ that would be glad to talk!

Enjoy your morning,


Hannah Barnstable
Hannah Barnstable