Hedgerow Muesli Muffins 

For my first post in September I thought I would share the recipe for my hedgerow muesli muffins. I love these muffins and they are the perfect excuse to eat cake for breakfast! They are great to take out on picnics or a snack at work. I call them hedgerow as they contain hedgerow berries such as blackberries, raspberries, blackcurrants and redcurrants. We have a great local farm shop, Black Isle Berries, which grows amazing berries, I have been quite a few times this year picking strawberries, raspberries, blackcurrants, redcurrants and gooseberries. It also has muesli in these muffins, I use an apple and cinnamon muesli which goes incredibly well with the berries or my homemade granola would work too. I use coconut oil instead of butter as I like the flavour it brings to the muffins but butter would also work.

I used skyr, which is an Icelandic yogurt-like dairy product but any plain yoghurt or dairy free yoghurt can be used in its place. The mixture for these muffins looks very stiff when it has been made, but don’t worry they bake wonderfully and turn into a wonderfully light muffin! Another note, if you use frozen berries remember to increase the cooking time by 5 minutes.   Hedgerow Muesli Muffins

Ingredients (makes 6-8 muffins)

  • 125g spelt flour
  • 1 tsp baking powder
  • pinch of salt
  • 40g soft dark brown sugar
  • 35g caster sugar
  • 50g coconut oil, melted
  • 125ml skyr
  • 1 tsp vanilla bean paste
  • 1 large egg
  • 60g muesli
  • 75g berries, mix of blackberries, raspberries, blackcurrants and redcurrants
  • 1 tbsp hazelnuts
  • 1 tbsp almonds
  • 1/2 tbsp sunflower seeds
  • 1/2 tbsp linseeds


  1. Pre-heat the oven to 170C. Line a muffin tin with greaseproof paper muffin cases.
  2. Sift the flour, baking powder and salt into a mixing bowl. Add the sugars and muesli and stir until everything is well mixed.
  3. Whisk the skyr, melted coconut oil, vanilla bean paste and eggs together. Add the wet ingredients and berries to the dry and mix until just combined. Don’t over mix as the less mixing the lighter and fluffier the muffins will be.
  4. Spoon the mixture into the muffin cases. Chop the hazelnuts and almonds roughly then mix together with the sunflower seeds and linseeds and sprinkle on top of the muffins.
  5. Place in the oven and cook for 25 minutes.

Enjoy! H x


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