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Mini Blueberry Granola Muffins {Gluten-Free}

Posted By Christa On June 23, 2014 @ 8:35 am In Berries,Bread,Breakfast,Healthy,Muffins | No Comments

Light and fluffy blueberry muffins with a crunchy Granola topping. These mini muffins will fill you up, but still keep you light on your feet since they’re gluten free!

 

Mini Blueberry Chia Seed Granola Muffins {Gluten-Free}

(Makes 24 mini muffins)

Muffins:

2 1/4 cup gluten free flour (I like rice blend GF flours)
heaping 1/2 tsp salt
1 tsp baking soda
2 large eggs
1/2 cup Greek Yogurt
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 stick of unsalted butter, melted
1 cup fresh blueberries
1/4 cup Piping Rock Chia Seeds
Topping:
1 cup Udi’s Gluten Free Blueberry Cashew Granola

 

DIRECTIONS:

1. Line a 24 mini muffin tin with paper liners. Sift and place the flour mix along with the salt and baking soda in a small separate bowl. Set aside.
2. Beat together the butter, eggs and sugar until light and creamy. Add in the vanilla and almond extract along with the Greek Yogurt. Gently fold in the dry ingredients- being sure not to over-mix. Toss your blueberries with a pinch of the flour mixture and then gently fold them into the batter.
3. Place a heaping spoonful of Udi’s granola directly on top of each muffin- pressing down just a tiny bit. Bake in a 350 degree oven for 13-18 minutes until slightly golden.

Related posts:

Glazed Doughnut Muffins
HOMEMADE Cinnamon Raisin English Muffins
Quinoa with Chicken and Mushrooms
Black Bean Brownie Sundaes {Gluten-Free, Dairy-Free}

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