Blueberry, Macadamia and Cinnamon Muffins


The basis of this recipe was found in a book I borrowed from the Noarlunga Library quite a few years ago.  The original recipe had Apples but I used Blueberries last time, so the recipe has changed a bit. The Macadamias were my addition, for flavour and texture.

For those that don’t know, the Macadamia Nut is one of the few purely Australian foodstuffs that have made an impact in the foodie world, native to north eastern New South Wales and south eastern Queensland. It’s related to Proteas. The botanical lesson ends and the recipe begins.

Makes 12 muffins.


1 cup Self Raising Flour
1 cup Oat Bran
1/2 cup Raw Sugar
1 teaspoon Baking Powder
1 teaspoon Cinnamon Powder (I grind my own)
1/4 teaspoon Salt
400g Can of Blueberries, drained and rinsed
300g Fresh Blueberries
1/2 cup Chopped Macadamias
3/4 cup Apple Juice
1/4 cup Light Vegetable Oil
1 Egg White
1 teaspoon Vanilla Extract

Muffins ingredients


Pre-heat the oven to 180C (160C fan forced)

Sift the flour. Mix the flour, bran, sugar, baking powder, cinnamon and salt in a large mixing bowl. In a measuring jug, mix the juice, vanilla, oil and egg white. Add to the dry ingredients and mix well. Fold in the blueberries and macadamias.

Spoon the mixture equally into a non-stick 12 cup muffin tray. Bake for 20-25 minutes until they have risen, slightly golden on the top and pass the bamboo skewer test. Turn out onto a cooling rack. Wait until they are cool before you get stuck in, it’s tempting, but you will burn your gob.

Storage: You can pop them into an airtight container if there are any left (Ha! doubt it) and keep them up to about 3 days.


The original recipe called for apples. You can substitute the blueberries by peeling and coring a large Granny Smith Apple, and cut into 5mm cubes. The Macadamias are optional. Depending on your taste, you could also substitute these for skinned and chopped Almonds.

Nutritional data is per muffin with no alteration to the recipe.

muffin nutrition


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