VegBox Recipes

Wholewheat Blueberry Muffins

Since we've added blueberries to the VegBox ingredients database, it would be most remiss of us not to include a recipe for blueberry muffins!


(Makes 15)

1 punnet washed blueberries
275g whole wheat flour
2 tsp baking powder
Half tsp salt
Half tsp ground cinnamon
2 ripe bananas
2 eggs
100g soft brown sugar
90g softened butter
1 tsp vanilla extract


  1. Preheat oven to 190C/375F/GM5 Sift together the flour, baking powder, salt, and cinnamon.
  2. Cut the bananas into chunks, and puree in a blender.
  3. Add the eggs, sugar, softened butter and vanilla extract and blend again.
  4. Pour the mixture into the flour mix, and combine thoroughly.
  5. Gently fold in the blueberries.
  6. Spoon into greased muffin tins or muffin cases (no more than half full in each tin / case), stud the mixture at the top of each muffin case with two or three extra blueberries and bake for 20-25 minutes (you want them to look risen and golden).
  7. Cool them in their tins / cases, then turn them out onto a rack.
  8. They should keep for at least three days in an airtight container. If your family can keep their hands off them, that is!

Time From Cupboard-To-Table

45 minutes, most of which is baking time.

Notes & Variations on Wholewheat Blueberry Muffins

We suspect that you could substitute in most seasonal berries, and we're going to try it with cherries.

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