Adapted From: Huckleberry from Zoe Nathan

Yield: 12 Muffins



I have spoken before about my love of all things blueberry so when I got my latest cookbook haul from Amazon I was immediately drawn to this receipe in ‘Huckleberry’. I have never tried bran in my muffins, partly because that sounded way too healthy for me and partly because it’s not something I keep readily handy in my pantry. However this receipe makes it well worth the effort!

I reduced the honey content and added more maple syrup from the original receipe as I found the honey overwhelmed the taste of the muffin. A few more tinkers with the receipe and here is a lovely muffin, very dense and moist with a great crunchy blueberry topping due to the sprinkled sugar. The texture is wonderful, not cakey at all.

Just remember, when making muffins you want to barely combine the mixture. Do not under any circumstances use a mixmaster or any type of electric appliance when mixing. A bowl and wooden spoon is your friend for any muffin receipe.

NOTE: Due to how dense the batter is the blueberries do not sink into the mixture like other muffin receipe’s. Instead they bake on top of the cupcake and release their juices creating lovely splotches of purple on the cupcake liners.


  • 30 mins Preparation
  • 20 mins Baking



  • 12 cup Muffin Pan
  • 12 Cupcake / Muffin Liners
  • Mixing Bowl – Large
  • Wooden Spoon or Rubber Spatula
  • Baking Pan
  • Small Saucepan
  • Whisk
  • Ice-cream Scoop – Medium
  • Kitchen Scales
  • Measuring Spoons / Measuring Cup
  • Wire Rack




Note Weight (Metric) Weight (Imp.) Volume
Unsalted Butter 160g 5.6oz

⅔ cup

Brown Sugar

60g 2.1oz ⅓ cup

½ tsp


Maple Syrup 100ml 3.4 fl oz

½ Cup + 1 tbsp


45ml 1.5 fl oz 3 tbsp
Vegetable Oil 80ml 2.7 fl oz

⅓ cup

Plain Flour

Also known as All Purpose Flour 120g 4.2oz 1 cup
Wheat Germ 200g 7.1oz

1 cup

Baking Powder

1 tsp
Natural Yoghurt 250ml 8.5 fl oz

1 cup


Fresh 250g 8.8oz

2 cups




Note Weight (Metric) Weight (Imp.) Volume
Brown Sugar 25g 0.9oz

¼ cup

Raw Sugar

25g 0.9oz

¼ cup



  1. Pre-heat oven to 180°C / 350°F
  2. Line the muffin tray with the liners
  3. Evenly spread the wheat germ across the baking tray and toast for 10 mins or golden brown
    • Carefully mix the wheat germ once through cooking so you don’t burn the edges
  4. Melt the butter in the small saucepan and leave to cool slightly
  5. Place the melted butter, brown sugar and salt into the mixing bowl and whisk until combined
  6. Add the egg and whisk until combined
  7. Add the maple syrup, honey, and canola oil and whisk until combined
  8. Add the plain flour, toasted wheat germ, baking powder, and natural yoghurt and mix with a wooden spoon until just combined – little pockets on flour are fine
  9. Use the ice-cream scoop to evenly distribute the batter between the 12 muffin liners
  10. Top with the blueberries and sprinkle with brown sugar and raw sugar
  11. Bake for 20 minutes
  12. Remove from oven and rest pan on wire rack for 20 mins before carefully removing muffins and allowing to cool completely on the wire rack

The cake will keep in an air tight container in a cool place for 2 days

Love the contrast from the crunchy blueberry topping and the moist dense muffin

These are perfect for breakfast… or any time of the day!!!


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