Multigrain Blueberry Muffins

by Danka Jandric February 04, 2025

Blueberries are nutritional powerhouses, rich in antioxidant polyphenols, including flavonoids, which are associated with better heart, metabolic, gut and brain health. Not bad for a sweet treat.

Danka Jandric uses our four grain muesli base, ground into flour, along with optional naked oat flakes as a crumble topping, to ramp up the plant diversity and fibre content and make these vegan muffins still more nutritious. All without compromising on flavour!

Tip: Frozen blueberries are often cheaper than fresh and just as delicious.

Makes 10 Muffins

Ingredients

150g Four Grain Muesli Base
50g Spelt or Rye Flour
100g Plain Flour
2 tsp Baking Powder
½ tsp Bicarbonate Soda
¼ tsp Salt
100g Light Brown Sugar
50g White Sugar
225ml Plant-based Milk
1 tbsp Cider Vinegar or Apple juice
60ml Vegetable Oil
1 tsp Vanilla Extract
300g Blueberries, fresh or frozen
1 tbsp Corn Starch

Optional Crumble Topping:

40g Naked Oat Flakes
20g Sunflower Oil
30g Brown Sugar
40g Vegan Butter

Method

Preheat the oven to 180 C and line a muffin tin with muffin cases.
Grind the muesli mix in a food processor to a coarse flour.
Combine dry and wet ingredients and mix together, taking care to not overmix.
Mix 225 g of the blueberries with 1 tbsp corn starch until all are coated. This will reduce the likelihood of them bleeding into the batter.
Gently fold the corn starch coated blueberries into the muffin batter.
Divide batter evenly between 10 muffin cases.
Bake at 180 C for about 10 min until the tops of the muffins are just set. Divide the crumble topping and the remaining frozen blueberries between the muffins.
Bake for another 20-25 min until deep golden on top and set.

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