What to do with those pesky shreds of Shredded Wheat at the bottom of the box? I dump a new box in the Tupperware cereal container when the stash gets low, so the pile of tiny shreds at the bottom keeps getting bigger and bigger. Then, the decision: dump them out, eat a bowl full of dust, or re-purpose them? I found a great blueberry muffin recipe by Googling Shredded Wheat muffins.

See also: Healthy Bircher Drink from Swissotel

I thought these muffins would make a nice mid-morning school snack so I aimed for nutritious. In fact, I jammed in as much nutrition as was available in our pantry. Instead of oil, we used extra light olive oil. In lieu of white flour, we used wheat flour and tossed in some ground flax for good measure. Bake until the tops are just set and the muffins will stay moist and delicious!

I like eating them with a dollop of raw honey. You could add a crumble topping. The latter sort of negates the healthy benefits, but it would taste out of this world. Top muffins with a standard crumble mix (as seen in the recipe above): 1 cup of oats, 1 cup of brown sugar, 1/2 cup of flour and a stick of butter coarsely mixed together. My 5-year-old eats them plain. In fact, she ate two for breakfast today.

Shredded Wheat Blueberry Muffins Recipe

We used muffin wrappers, because they’re cute though I would suggest omitting them because the cooked blueberries stick to the paper. We also popped fresh blueberries into the freezer. When they’re cold they’re less likely to get mushy during stirring.

Healthy Shredded Wheat Blueberry Muffins

Shredded Wheat Blueberry Muffin Recipe


  • 3 cups whole wheat flour (use regular flour, if you like)
  • 1 cup crushed Shredded Wheat
  • 1 cup brown sugar (1 1/4 cup if you like muffins on the sweeter side)
  • 2 tbsp baking powder
  • 1/4 cup ground flax (optional)
  • 2 tsp salt
  • 2 eggs
  • 1 1/2 cups nonfat milk
  • 1/2 cup extra light olive oil (use regular oil, if you like)
  • 1/2 cup yogurt
  • 2 cups frozen blueberries
  • 2 tsp cinnamon


  1. Preheat oven to 375 degrees.
  2. Mix the flour, Shredded Wheat, brown sugar, baking powder, salt and flax together.
  3. In a separate bowl (large), mix the eggs, milk and oil.
  4. Add the mixed dry ingredients to the wet. Set aside.
  5. Mix the yogurt and cinnamon together.
  6. Fold in blueberries.
  7. Fold blueberry mixture into the batter.
  8. Spoon batter into muffin tin. For larger muffins, fill to the top.
  9. Bake for 18-20 minutes, or until the tops barely start to brown.
  10. Makes 18 large muffins or 24 regular-sized muffins.

I should mention that I have a ridiculous amount of Shredded Wheat on hand from being a Post Goodness contributor. I give the San Diego forecast. It’s a cute concept so have a look! Folks log on in cities around the world and set their intentions for the day.

Shredded Wheat Whole Wheat Blueberry Muffins

See also: Healthy Banana Cookie Recipe

*I am compensated as a Post Goodness contributor but this post has almost nothing to do with my role there, other than my excess of Shredded Wheat!

Katie Dillon is the managing editor of La Jolla Mom. She helps readers plan San Diego vacations through her hotel expertise (that stems from living in a Four Seasons hotel) and local connections. Readers have access to exclusive discounts on theme park tickets (like Disneyland and San Diego Zoo) and perks at luxury hotels worldwide through her. She also shares insider tips for visiting major cities worldwide, like Hong Kong, London, Paris, and Shanghai, that her family has either lived in or visits regularly (or both).

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  1. I used to work in a coffee shop making some blueberry and chocolate muffins every day before I quit my job and went travelling. Your post reminded me of the good time I had when living in UK. Nice photos and it looks like you had a lot of fun baking together!

  2. what is the measurment for the flax seed? cup, i’m thinking. this recipe is exactly what i was looking for! thanks.

  3. Lightly spray muffin paper cups with oil and the papers will come off any kind of muffin, even fat-free recipes.

  4. I made this recipe tonight using a 10” diameter springform pan lined with parchment paper and oven set to 355 degrees. I used the ground flax with 2 dashes of stevia extract powder. Due to some sensitivities, I substituted most of the milk with soy beverage, used 1 c wheat flour +1 c almond flour + 1 c GF flour, with a touch more beverage and olive oil and a tsp vanilla. I sprinkled powdered icing sugar on-top just before serving. The cake turned out extremely moist, light, and fantastic! Next time I’ll add grated lemon zest, but will definitely be making this again!

  5. Loved the texture of these muffins. I made exactly as written and they were perfect. It was a great use for some shredded wheat I had in the pantry that no one would eat. Thank you!

  6. This is a really good recipe! At the very last minute I discovered I had no frozen blueberries! I ended up using 1 and a half cups raisins. Turned out lovely. Will definitely make these again. Great use of Shredded Wheat?

  7. I hope this encourages you – I really liked your recipe! Using up things that most people would throw away is something I love to do! I had sour milk, cereal crumbs, and a lonely yogurt pop that had been in the freezer forever. I have had terrible luck with muffins lately; it seems like I used to be able to make them, but the last 4 times I burnt them 🙁 . I’m kind of scared of my muffin tins now, so I baked this as a breakfast-y cake in a 13×9 pan. I made an oats, brown sugar, butter crumble for the top and it was oh so good! My family of 5 had it with yogurt four times from that one pan – it is filling! I make food for my neighbor and he gave it high praise too! So, well done! Good recipe – I’m actually going to print this one!