A few months ago, I shared on Instagram that I had made some delicious blueberry granola muffins and that I would be sharing the recipe in the coming weeks. When I shared a picture of the muffins, I had so many requests for the recipe and over the last couple of weeks in particular I have had so many messages asking where the recipe is, so today I’m finally delivering on that promise and sharing it with you all.
I would describe these muffins as a perfect breakfast muffin, in addition to the blueberries they have a granola crumble topping, that gives the muffins a delicious nutty texture. Not only does the granola add a great texture it also adds a subtle hint of cinnamon. Now through-out this recipe I refer to the cereal needed as granola; despite the cereal I use being called muesli. That’s because it’s not really muesli, it’s much more like granola.
The cereal I use is crispy, and cluster like in texture and sweet enough that you could eat if straight from the pack or sprinkle it on some yoghurt. Therefore I’m referring to it as granola so that you guys buy a gluten free granola consistency cereal, opposed to a traditional muesli (hopefully that makes sense).The reason a nut and seed based granola is needed over a fruit granola is because the flavours in the nut free granola help flavour the muffins, also if you were to have other fruits from the muesli it would over power the blueberries.
The idea for these muffins first came about when I tried the Aldi Gluten Free Fruit Free Muesli (again it’s more like granola). It had a lovely golden syrup meets cinnamon flavour to it that as soon as I tried it knew it would be great for muffins. I also happened to have some blueberries that were on their way out, so I decided to have a play around with some combinations.
Having made these muffins over and over again, I can genuinely say that the addition of granola in the muffin and crumble top is what makes these muffins so delicious. When you make a fruit-based muffin you run a slight risk of the muffin being very moist due to the fruit, that’s not necessarily a bad thing but I find that gluten free muffins can often be very moist in the middle without the addition of fruit. By adding the crumble element on top, it balances the muffin out perfectly. The topping is a crumbly, crunchy texture that when paired with the moist blueberry middle it makes for a dream muffin combination.
The secret to these muffins is to use the Aldi Gluten Free Fruit Free muesli (the brand is GoldenVale, and it is part of the permanent range available at Aldi) the Muesli is a blend of lightly toasted cereals with golden syrup, almonds, pepitas, and sunflower seeds. Now if you don’t have an Aldi near your I would suggest using the Carman’s Gluten free Almond & Maple Muesli which you can buy from Coles supermarket as it has a very similar flavour and still has the sunflower seeds, buckwheat and pepitas and for my NZ readers you could opt for the Hubbards Amazing Gluten free Muesli the 5 Grains & Nut version which has a similar range of ingredients to the muesli I use.
If you get the chance to make these muffins, I would love to know what you thought, feel free to talk to me over on Instagram at @itsallglutenfree I love a chat. Hope you enjoy – Georgia
Gluten Free Blueberry Granola Muffins
- 1 1/3 cup (175g) Gluten Free Plain Flour*
- 1/4 cup (60g) Caster Sugar
- 1/2 cup (100g) Brown Sugar
- 1/2 teaspoon Salt
- 1 tablespoon Baking Powder
- 1/2 cup (55g) Gluten Free Fruit Free Granola (see above blog post for brand options)
- 1/3 cup Vegtable oil
- 1 Egg
- 1 teaspoon Vanilla extract
- 1/3 cup Milk
- 1 cup (125g) Blueberries (you can use more or less)
- 3/4 cup (100g) Gluten Free Fruit Free Granola (see above blog post for brand options)
- 1/4 cup (53g) Brown Sugar
- 1 teaspoon Cinnamon
- 1/4 cup (40g) Gluten Free Plain Flour*
- 1/4 cup Butter (softened)
- Preheat your oven to 200c and line your muffin tray with patty cases.
- In a large bowl combine your flour, sugars, salt, baking powder and granola. Gently mix until everything is combined.
- In a separate bowl whisk together your vegetable oil, egg, vanilla and milk, until combined.
- Now pour your wet mixture to your dry mixture and use a spatula to gently fold the mixture until it’s just combined. Then slowly fold in your blueberries and mix together.
- Now spoon into your muffin filling into the muffin cases, I did about 1 ½ spoonful’s per muffin case using a dinner spoon. Once the muffin mixture has evenly been distributed, set aside so you can make your topping.
- In a separate bowl begin to make your topping by combining your granola, sugar, flour and cinnamon together.
- Once mixed, gently blend in your butter with your fingers until the mixture resembles a crumble like texture.
- Now sprinkle your crumble mixture over the top of the muffins, making sure each muffin is topped with a generous amount of crumble. Now slightly push the crumble mixture into the muffin.
- Then tap the muffin tray to remove any air bubbles then place in the oven.
- Bake the muffins for 20-25 minutes, or until you can poke a cake skewer in the middle and they come out clean. I average about 25 minutes, but I check throughout that time to make sure the crumble layer doesn’t burn, if you crumble layer is looking too golden but the skewer isn’t coming out clean just turn it down to 180degrees.
- Once cooked remove your muffins from the oven, and allow your muffins to cool in the tray for 2-3 minutes, then gently place them on a wire rack to cool completely or enjoy warm.