Granola Muffins
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Looking for breakfast muffins? Try my Granola Muffin Recipe! With a soft, fluffy crumb of applesauce-infused batter with a burst of juicy blueberries, all topped with a crunchy granola finish. Perfect for a satisfying breakfast or a delightful morning tea treat!
Granola Muffins Recipe
My granola muffins are perfect to enjoy for morning tea. They are filled with applesauce for a light and fluffy crumb and bursting with juicy blueberries.
These muffins are finished off with a sprinkle of crunchy granola for added texture and nourishment.
The beauty of these muffins lies in their simplicity and the use of applesauce, which makes them incredibly light and naturally sweet.
Instead of the traditional muffin crumb topping, I opted for granola, adding an enjoyable crunch and a unique twist to every bite.
They’re perfect for a quick breakfast, a satisfying snack, or a delightful treat alongside your morning coffee or tea. Happy baking!
Can I use a different type of fruit instead of blueberries?
Absolutely! Feel free to substitute blueberries with other fruits like raspberries, strawberries or chopped apples.
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients to make this lemon slice is at the bottom of this post.
- All-purpose flour: Also known as plain flour in Australia. Make sure to accurately measure your flour and basic baking ingredients for the best results.
- Apple Sauce: Unsweetened apple sauce is preferable to avoid excess sweetness.
- Blueberries: Can be fresh or frozen. If using frozen, do not thaw before adding, use them straight from the freezer.
- Granola: Use homemade or your favorite store-bought granola. For a nut-free version, choose a seeded granola.
How To Make Granola Muffins
Preheat Oven: Set to 350ºF (180ºC). Line a 12-hole muffin pan with liners and set aside.
Prepare Butter: Melt butter and set aside to cool slightly.
Combine Dry Ingredients: Sift flour, baking powder, and baking soda in a large mixing bowl. Whisk in the sugar.
Add Wet Ingredients: Mix in the applesauce, beaten egg, vanilla, and melted butter until smooth, being careful not to over-mix.
Fold in Blueberries: Gently fold blueberries into the batter until distributed.
Fill Muffin Pan: Spoon batter into muffin cups, filling each 3/4 full.
Top with Granola: Sprinkle granola over each muffin.
Bake: Cook for 15-20 minutes or until golden and a toothpick comes out clean or with a few moist crumbs.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Frozen Blueberries Tip: If using frozen blueberries, add them directly from the freezer to prevent the batter from turning blue.
- Avoid Overmixing: For tender muffins, mix the batter until just combined.
How can I make these granola muffins vegan?
For vegan granola muffins, omit the egg and ensure your granola is vegan. You can also use a plant-based butter substitute.
What granola can I use?
Granola is delicious with both milk and yogurt. Milk makes it more like a traditional cereal, while yogurt offers a creamier texture and can be more filling. Try both ways to see which you prefer!
Storage Instructions
Store: Keep in an airtight container at room temperature for 3-4 days, or refrigerate for up to 1 week.
Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temperature or use the microwave’s defrost setting for quick defrosting.
Make These Muffin Recipes Next
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Granola Muffins
Ingredients
- 125 g unsalted butter melted
- 1 1/2 cups (230g/8 oz.) all-purpose flour, scoop & leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup granulated sugar, white or golden
- 1 cup applesauce
- 1 large egg, beaten
- 1 tsp vanilla extract
- 1 cup fresh or frozen blueberries, do not thaw if frozen
- 1 cup homemade or store-bought granola, homemade recipe
Instructions
- Preheat Oven: Set to 350ºF (180ºC). Line a 12-hole muffin pan with liners and set aside.
- Prepare Butter: Melt butter and set aside to cool slightly.
- Combine Dry Ingredients: Sift flour, baking powder, and baking soda in a large mixing bowl. Whisk in the sugar.
- Add Wet Ingredients: Mix in the applesauce, beaten egg, vanilla, and the melted butter until smooth, being careful not to over-mix.
- Fold in Blueberries: Gently fold blueberries into the batter until distributed.
- Fill Muffin Pan: Spoon batter into muffin cups, filling each 3/4 full.
- Top with Granola: Sprinkle granola over each muffin.
- Bake: Cook for 15-20 minutes or until golden and a toothpick comes out clean or with a few moist crumbs.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Store: Keep in an airtight container at room temperature for 3-4 days, or refrigerate for up to 1 week.
- Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temperature or use the microwave’s defrost setting for quick defrosting.