Gluten Free Blueberry Granola Muffins Recipe
This is a great basic muffin recipe. You can replace the blueberries with another berry to make it your own! Made with Josie's Best Gluten Free Muffin and More Mix.
SERVINGS 15-20 MUFFINS
PREP TIME 30 MINUTES
COOK TIME 20-30 MINUTES
PASSIVE TIME 10 MINS
½ cup very soft butter
½ cup coconut sugar
1 medium sized ripe avocado (can sub for ½ cup plain yogurt both are super yummy!)
1 tsp lemon extract (can omit and just do 1 ½ tsp vanilla but it adds really good flavor)
½ tsp vanilla extract
¼ cup milk
1 ½ cups Josie’s Best GF Muffin and More mix
¼ tsp salt
1 tsp baking powder
1/2 tsp Baking soda
1 cup blueberries (frozen or fresh)
½ cup granola (we love and used Birdseed Granola )
Preheat oven to 400.
Cream butter, coconut sugar, and avocado (or yogurt) until light and smooth.
Add lemon, vanilla, milk, and eggs. Mix well until fully incorporated.
In a separate bowl add Muffin and More, salt, baking soda, and baking powder. Whisk together.
Add dry to wet and mix until fully incorporated, but don’t overdo it.
Fold in blueberries.
The batter will be very thick!
Fill 1 dozen regular size muffin tins or 6 giant that are lined with parchment cups with muffin batter. If you want nice big muffin tops fill them up!
Cook at 400 for about 5 mins. Turn oven down to 350 – add about 2 TBS of the granola to the top of each muffin. Cook for an additional 15-25 mins depending on the size of your muffins. Check after about 10 mins to make sure your granola isn’t getting too toasty- if it is just cover the tops with tinfoil. They are done when a toothpick inserted into the middle comes out with only a few moist crumbs.
Allow to cool fully before eating. YUM.