Lemon Berry Muesli Muffins

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A sensational fruity muffin full of slow-release carbohydrates, nuts, and seeds. Perfect as a healthy option for breakfast but equally delicious as a healthy snack. Make these gluten-free by substituting the flour for gluten-free flour. Use fresh or frozen berries.

Preparation time: 10 minutes
Cooking time: 20 minutes
Makes 8 large muffins


  • 150g wholemeal self-raising flour or gluten-free self-raising flour
  • 2 tsp baking powder
  • 1 tbsp ground flaxseed
  • Pinch of sea salt
  • 1 tsp cinnamon
  • 115g / 4oz low sugar muesli or gluten free muesli
  • 75g / 3oz coconut sugar or xylitol
  • 3 eggs
  • 4 tbsp olive oil
  • Zest of 1 lemon
  • 1 tbsp lemon juice
  • 125ml milk or milk alternative
  • 115g / 4oz fresh or frozen berries


  1. Preheat the oven to 180C / fan 160C / gas mark 4.
  2. Place the flour, baking powder, flaxseed, sea salt, cinnamon and muesli in a large mixing bowl.
  3. Place the rest of the ingredients except the berries into a blender and process until smooth. Pour into the flour mixture and beat well to form a thick batter. Gently stir in the berries.
  4. Spoon the mixture into greased muffin moulds. Bake for 15-20 minutes until golden brown and firm on top.
  5. Leave to cool in the tins for 5 minutes before turning out and cooling on a rack.

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