Blueberry Shredded Wheat Muffins are a fun snack or breakfast idea. They feature boxed shredded wheat cereal and taste wholesome.
Now that the New Year is here, are you making an effort to start your day off with some spoonfuls of goodness like a nutritious bowl of cereal or nutrient dense food?
I know, I know, sometimes things can be pretty chaotic to actually be able to sit down, breathe, and eat a bowl of cereal.
That is why I wanted to share this recipe for Blueberry Shredded Wheat Muffins with you all because they are easier to eat and can be made ahead of time, and even frozen for later consumption.
Made with Shredded Wheat Original cereal they are jam-packed with extra nutrition vs. a more conventional blueberry wheat muffin.
Plus, they are not hard to make and can be enjoyed as a breakfast or snack when mornings get busy! If you want a moist, tasty, and flavorful muffin, then you must try these Blueberry Shredded Wheat Muffins.
On a recent trip to Walmart, I picked up some Post Cereal favorites like Shredded Wheat, Honey bunches of Oats and Grape Nuts. We love our Grape Nuts because I often make Grape Nuts Pudding which is a custard-like New England favorite.
Did you know that Grape Nuts have been around for over 100 years and have 7 grams of fiber, and contains 52 grams of whole grain?
My kids also love the flavor and crunch of Honey Bunches of Oats, and I love the Shredded Wheat. There are four different types of grains in its 10 grams per serving: rice, wheat, oats, and corn. It’s also incredibly heart healthy with 0 grams of trans fat, saturated fat, and 0 milligrams of cholesterol per serving.
Growing up, I was never a fan of mega sweet cereals so the above Post Cereal varieties are perfect because they are not overly sugary tasting and go great with any variety of milk.
Post Cereals contain fiber that prepares your body for the day and keeps you full until lunch.
Plus, they have whole grains that are packed with nutrients, including protein, fiber, B vitamins, and antioxidants.
Shredded Wheat is even packed with 49 grams of whole grain and 6 grams of fiber and it is even recommended by 9 out of 10 doctors to reduce heart diseases. That is ideal for our family since my dad died an early death due to heart disease complications.
How to make Blueberry Shredded Wheat Muffins:
Blueberry Shredded Wheat Muffins
- 1 1/2 cups Ivory Wheat Flour
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1 pinch salt
- 1 cup Shredded Wheat Original cereal
- 1 large egg
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 cup blueberries
- 1 tablespoon lemon juice
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Pre-heat oven to 400 degrees f.
- Line each muffin tin with liners or nonstick spray.
- In a stand mixer bowl, add the dry ingredients and mix.
- Mix in the Shredded Wheat Original cereal.
- Add in egg, and milk, and combine until smooth.
- Fill muffin tins 2/3 of the way.
- Bake for 16-20 minutes or until a butter knife inserted into the middle of the muffins comes out clean.
The recipe is missing the step for adding the oil, lemon juice and blueberries. I’m guessing it was at the same time as the other wet ingredients. Let’s hope so!
Amy Desrosiers says
It is gently crushed as shown.
Do you crush the shredded wheat or as is from the box? Big difference in volume. Thanks.
Amy Desrosiers says
Yes, for these it is!
Is 2 tablespoons of baking powder correct?
Amy Desrosiers says
Hello, of course you can! You can also use all-purpose/unbleached if you prefer.
Can I use regular wheat flour instead of ivory
Your recipe doesn’t say when to add blueberries and spices along with lemon juice. I ended up having to crush shredded wheat with my spoon. I think the lemon juice is the acid that people think baking soda is usually called for.
I used fresh blueberries, bottled lemon juice and generic shredded wheat. I think the flavor is good. But shredded wheat needs to be soaked in liquid first; I ended up trying to smashshredded what with mixing spoon. Thank you for sharing your recipe!
Hi Tess, it sounds weird, but yes it is!
So is it 2 tablespoons of baking powder?
Hi, replied via email last night, but thank you so much! My new recipe card shifted stuff terribly! I adjusted this!!! Thank you for stopping by!
Sandy D says
3 tablespoons baking powder? Not 3 teaspoons? That seams like a lot, considering my Betty Crocker recipes all call for 1 T., or maybe 2 tsp. plus a little baking soda.
Hi, yes just make sure they are defrosted, and you pat some of the excess moisture out. :) Enjoy!
Barbara Karr says
Can we use frozen berries? These sound terrific!