These blueberry and lemon Weetabix muffins are a delicious, fibre-packed breakfast option for kids. They’re ideal for grab-and-go mornings, lunchboxes or a healthy snack.
Made with simple pantry ingredients, they keep well in the fridge or freezer and are great for busy families.
Children often go through phases of loving then ignoring certain foods — my kids are no exception. We recently had a Weetabix craze, followed by a complete turn-off, so I decided to bake the cereal into muffins to use up what we had.
A quick search led me to a banana Weetabix muffin recipe that inspired this blueberry and lemon version, adapted to ingredients I already had at home.
Why You’ll Love These Weetabix Muffins
- Very versatile — serve them warm for breakfast, pack them for school or work, or enjoy as a healthy snack.
- Made from simple, affordable ingredients commonly found in most kitchens.
- Weetabix adds extra fibre and structure to the muffins.
- Freezer-friendly, perfect for batch cooking and busy mornings.
🥕Struggling with a fussy eater?
If your child refuses meals, won’t try new foods or only eats a handful of things, you’re not alone.
Check out the Complete Fussy Eater Guide for practical tips, strategies and recipes to make mealtimes easier.
Why Breakfast Muffins Are So Great
Muffins are ideal for breakfast because you can prepare them ahead of time and store them in the fridge for a few days or freeze for longer. On busy mornings defrost overnight in the fridge and eat cold or warm briefly in the microwave.
They are also an excellent grab-and-go option for teenagers who leave the house in a hurry — a couple of muffins in a bag gives them a filling, nutritious start to the day.
Weetabix Muffin Recipe
This simple Weetabix muffin recipe uses common pantry and fridge ingredients:
- Weetabix – adds fibre and structure.
- Wholemeal flour
- Baking powder
- Butter
- Egg – binds the mixture.
- Milk – keeps muffins soft and moist.
- Honey – natural sweetness without refined sugar.
- Fresh fruit – blueberries and lemon zest for bright flavour.
To make the muffins, crush the Weetabix in a large bowl, then combine with flour and baking powder. Melt the butter and mix it with the egg, milk and honey. Combine wet and dry ingredients, fold in the blueberries and lemon zest, then divide the mixture between muffin cases and bake for around 23 minutes until golden and cooked through. Allow to cool briefly before serving, as the blueberries will be hot straight from the oven.
What To Serve With These Muffins
Serve muffins with a portion of yogurt and a selection of fresh fruit for a more balanced breakfast. Because Weetabix is fortified with iron, pairing it with a source of vitamin C — such as berries or a citrus fruit — can help improve iron absorption.
Ingredient Substitutions & Variations
Flour – swap wholemeal for plain or a gluten-free blend.
Butter – replace with coconut oil if preferred.
Milk – any non-dairy milk works well.
Egg – I haven’t tested an egg replacer in this recipe; results may vary.
Blueberries – swap for strawberries, raspberries or another berry of your choice.
Yes — strawberries or raspberries work well too.
Yes — try Mini Banana Breakfast Muffins for a plainer kid-friendly option.
They can be frozen for up to three months and defrosted overnight in the fridge.
If you try this blueberry and lemon Weetabix muffin recipe, please leave a comment and rating. Share photos if you post them — it’s lovely to see your bakes!
- TikTok
- Amazon
MY FUSSY EATER APP
If you enjoy these recipes, check out the My Fussy Eater app which includes over 500 kid-friendly recipes plus a meal planner and shopping list.
Download here for Apple or Android from the app stores.
Blueberry & Lemon Weetabix Muffins – Healthy & Easy Muffin Recipe
5 from 9 reviews
- Author: Ciara Attwell
- Prep Time: 8 minutes
- Cook Time: 22 minutes
- Total Time: 30 minutes
- Yield: 9
- Category: Breakfast
- Method: Baked
- Cuisine: British / American
Description
Delicious breakfast muffins made with Weetabix and wholemeal flour, flavoured with blueberries and lemon. They make an instant, healthy breakfast for kids and adults.
Ingredients
Scale
- 3 Weetabix biscuits
- 150g wholemeal flour
- 1 tsp baking powder
- 75g butter
- 1 medium egg
- 125ml milk
- 75g honey
- 100g blueberries (fresh or frozen)
- zest of 1 lemon
Instructions
- Preheat the oven to 180°C fan and line a muffin tin with 9 silicone cases.
- Add the Weetabix to a large mixing bowl and crush with your hands. Mix in the flour and baking powder.
- Melt the butter in a jug or microwave-safe bowl.
- Add the melted butter to the dry ingredients along with the egg, milk and honey, then mix until combined.
- Fold in the blueberries and lemon zest.
- Divide the mixture between the muffin cases and bake for about 23 minutes, until browned on top and cooked through.
- Allow to cool slightly before serving, as the blueberries will be very hot.
Notes
These muffins keep in the fridge for up to three days.
They freeze well — store for up to three months and defrost overnight in the fridge.
More Kid-Friendly Recipes
Find more muffin recipes and family-friendly breakfast ideas in the Breakfast Recipes and Lunchbox Ideas sections. For snack inspiration, check the Easy Snack Ideas for Kids collection.