Total Time
30mins
Prep 10 mins
Cook 20 mins

I made these muffins last week to go in the lunches - all 3 boys liked them and they used up some cereal that was just about past its prime! Recipe is courtesy of Anna Olson, from her cookbook Another Cup of Sugar.

Ingredients Nutrition

Directions

  1. Preheat oven to 375f and grease a 12 cup muffin pan (or use paper cups).
  2. Toss cereal with sugar, flour, baking soda and salt. In a seperate bowl, whisk oil, egg and buttermilk. Add buttermilk mixture to cereal mixture and stir just until blended. Stir in blueberries and spoon into prepared muffin tin.
  3. Bake for 20 to 25 minutes, until tester inserted in the centre of a muffin comes out clean.
Most Helpful

5 5

Great tasting muffins! Other than being a touch short on the blueberries made as posted with excellent results - just as I expected from an Anna Olson recipe! Like to add a new recipe to the tried and true when having weekend company - this one is definitely being added to my Easter brunch - and to my 'Family Favorites Cookbook'.

4 5

I tired these, except I switched the flour for Gluten-Free Rice Flour Baking Mix , and I became a little worried because the batter was very runny and looked like yogurt! But I decided to continue on and bake them anyway. And to my amazement, opening the oven they looked great! The taste is a little different, it may take some getting used to, but I certinly will try these again!