Blueberry Granola Muffins


  • 2¼ cups GF plain flour
  • 2½ tsp baking powder
  • 1½ tsp cinnamon
  • 1 cup brown sugar, lightly packed
  • ½ tsp salt
  • 3 eggs
  • ¾ cup vegetable oil
  • ¾ cup milk (non-dairy if preferred)
  • 1¼ tsp vanilla
  • 1 cup blueberries, fresh or frozen
  • 1½ tsp corn flour
  • 3 cups Freedom Blueberry Granola


Step 1

Preheat your oven to 160°C and line a 12 piece muffin tray with patty pans/muffin wraps.

Step 2

Sift the dry ingredients into a medium bowl and stir. Create a well in the centre, then add the eggs, vegetable oil, milk and vanilla. Mix until combined.

Step 3

In a separate small bowl, toss the blueberries in the corn flour, then fold them through the muffin batter.

Step 4

Divide the batter evenly into the muffin casings, then top each with about a quarter of a cup of Freedom Blueberry Granola.

Step 5

Place into the middle of your oven and bake for 26-28 minutes, or until a skewer inserted into the centre of the muffins comes out clean.

Step 6

Allow to cool for five minutes in the tray before placing on a wire rack. Enjoy them warm or allow them to cool completely before storing.