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Blueberry & Granola Muffins


These homemade muffins will make a wonderful addition to your morning breakfast or morning tea. Filled with apple sauce, creating a light fluffy crumb and bursting with blueberries! Finish them off with a sprinkling of granola for added texture and nourishment. 


  • 125g unsalted butter, melted 
  • 1 1/2 cups (230g) plain all purpose flour, use gluten free flour if preferred 
  • 1 tsp (3g) baking powder
  • 1 tsp (7g) baking soda
  • 1/2 cup (110g) caster or granulated sugar, white or raw
  • 1 cup (270g) apple sauce
  • 1 large egg, you can leave out the egg if desired 
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen blueberries, if using frozen, do not thaw, just add them straight from the freezer
  • 1 cup homemade or store bought granola of choice, I used my granola recipe here


  1. Preheat oven to 180ºC (350ºC). Line a 12-hole muffin pan with muffin patty pans, set aside. 
  2. Melt butter first and set aside to cool slightly. 
  3. In a large mixing bowl, sift flour, baking powder and baking soda together. 
  4. Stir through sugar. 
  5. Pour in apple sauce, egg, vanilla and melted butter. Gently mix together with a spatula or wooden spoon, until a soft and smooth batter forms, ensuring not to over-mix. 
  6. Add blueberries and fold through until combined. 
  7. Spoon batter into prepared muffin pan. Filling each 3/4 of the way full.
  8. Sprinkled each muffin with the granola. 
  9. Bake for 15-20 minutes or until lightly golden and a toothpick inserted comes out clean. 
  10. Remove from oven and cool in pan for 5 minutes. 
  11. Transfer to a wire rack to cool completely. 
  12. Serve and enjoy!
  13. Store in an airtight container, in the pantry, for 3-4 days. 
  • Prep Time: 15min
  • Cook Time: 20min