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    Home » Recipes » Breakfast Muffin Recipes

    Blueberry Muesli Muffins Recipe

    Published: Sep 12, 2013 · Modified: Jun 18, 2022 by Chef Dennis Littley

    495 shares
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    4.70 from 10 votes
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    How to make Blueberry Muesli Muffins

    I do love blueberry muffins and I decided to change the recipe up a bit by adding in Muesli.

    stack of Blueberry muesli muffins on a clear glass plate with a blue and white checkered napkin under the plate

     The Muesli gave the muffins an interesting texture and as a topping it made my muffins look even more appealing! Wouldn’t this be a great way to start your day?

    one  and one half Blueberry muesli muffins on a white plate with blueberries

    These muffins hot out of the oven would be a great wake up for your family or friends. They freeze really well, so you can even make up a batch ahead of time and take them out as you need them.

    Table of Contents:

    • More Holiday Dessert Recipes You’ll Love!
    • Blueberry Muesli Muffins
      • Ingredients
      • Instructions
      • Nutrition

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    Did you make this? Please RATE THE RECIPE below!

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    Blueberry museli muffins
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    4.70 from 10 votes

    Blueberry Muesli Muffins

    I love Blueberry muffins and decided to change up my recipe a bit adding muesli to create OMG delicious Blueberry Muesli Muffins! Great for a snack or a healthy breakfast, your family will love them.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Course: Breakfast
    Cuisine: American
    Servings: 6
    Calories: 380kcal
    Author: Chef Dennis Littley

    Ingredients

    • 1 cup of all purpose flour
    • ½ cup Bob’s Red Mill Old Country Muesli and more for the tops
    • ½ cup sugar
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ cup Greek yogurt vanilla or plain
    • ½ cup vegetable oil
    • 2 large eggs
    • 1 tablespoon vanilla extract
    • 1 lemon zested and a good squeeze of juice grated
    • 1½ cups blueberries fresh or frozen
    US Customary – Metric
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    Instructions

    • Mix all your dry ingredients together in one bowl.
    • Lightly beat the eggs and add in the Greek Yogurt, oil, vanilla, lemon zest, and juice from the lemon.
    • Mix all the wet ingredients until well blended.
    • Add wet mixture to dry mixture and mix just enough to blend.
    • Fold in the blueberries into the muffin mix. (do not overmix)
    • This will yield 6 large muffins or 12 small muffins Sprinkle tops with additional Muesli and bake for 25-30 minutes at 375 degrees until the tops are golden brown

    Nutrition

    Calories: 380kcal | Carbohydrates: 45g | Protein: 7g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 55mg | Sodium: 330mg | Potassium: 163mg | Fiber: 2g | Sugar: 23g | Vitamin A: 138IU | Vitamin C: 5mg | Calcium: 46mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

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    1. Mel Baz

      December 13, 2020 at 3:03 pm

      5 stars
      These are awesome! I substituted a 1/2 cup
      Of sprouted whole wheat flour and mixed blueberries and cranberries and added walnuts. But the muesli was the key to making this recipe a standout for me!!

      Reply
      • Chef Dennis Littley

        December 13, 2020 at 4:33 pm

        thank you for the great review and comment, I’m happy to hear you had fun with recipe and enjoyed the muffins!

        Reply
    2. Harriet

      March 23, 2020 at 11:23 pm

      5 stars
      These are so very good. But I discovered my vegetable oil wasn’t good anymore so I substituted melted butter. Not too healthy, but insanely good. If you do that, I’d recommend reducing the 1/2 cup by a tablespoon or two. The muffin texture on mine wasn’t quite right. I used a tsp and a half on the vanilla, since I have Mexican vanilla. No matter what, this recipe is wonderful. It has whole grain goodness without being overly dense or sweet.

      Reply
    3. Ishani

      February 04, 2019 at 9:24 pm

      5 stars
      Just baked these today, they turned out fantastic!! Thanks so much for this – 35 minutes were a tad too much for the small muffins but still delicious!

      Reply
    4. Chrystal

      March 23, 2017 at 2:24 am

      Quick question! How many degrees must my oven be to cook this for 30 mins?

      Reply
      • Chrystal

        March 23, 2017 at 2:27 am

        Wait sorry, I just noticed that you mentioned it already. Thanks anyway!

        Reply
    5. Betty Roth

      February 17, 2016 at 12:46 pm

      5 stars
      Thanks for the wonderful recipe! I was at my lake cabin, and short on ingredients so i googled muesli muffins and found these. I had to improvise a little, using frozen mixed berries and sour milk but the result was delicious and nutritious !

      Reply
      • Chef Dennis Littley

        February 17, 2016 at 6:39 pm

        Thanks for the feedback Betty and glad that you enjoyed the recipe!

        Reply
    6. Sheila

      June 17, 2015 at 7:23 pm

      Anxious to try these. A quick question does 1//2 tsp. baking soda mean 1/2 tsp. or 1-1/2 tsp.? Thanks!

      Reply
      • Chef Dennis Littley

        June 17, 2015 at 9:29 pm

        its just a 1/2 teaspoon, sorry for the typo

        Reply
    7. Danie

      May 05, 2015 at 9:56 am

      Hi,
      I’ve been looking for a good oatmeal muffin recept for some time now, so i really want to try these.
      But i was wondering what ‘1 tbsp vanilla’ is? Vanilla sugar? Vanilla essence?
      Thanks in advance.

      D

      Reply
      • Chef Dennis Littley

        May 05, 2015 at 10:10 am

        That would be vanilla extract Danie.

        Reply
    8. JH

      August 15, 2014 at 10:11 pm

      Just made these today. Oh my!! BRAVO!! 🙂 I can’t find words to say how yummy they were. I did not have a lemon so we just used lemon juice. And we used Eden Foods Muesli instead of Bobs Red Mill. Fresh blueberries were superb. I am thinking we will make this again this weekend. Thank you for posting this recipe!!

      Reply
      • Chef Dennis Littley

        August 16, 2014 at 10:15 am

        Thanks so much for letting me know you enjoyed the muffins JH!

        Reply
    9. RavieNomNoms

      September 16, 2013 at 9:20 am

      Those muffins look great chef! I love the new site too! Looks great!!

      Reply
      • Chef Dennis Littley

        September 17, 2013 at 6:43 am

        Thanks on both counts Raven! Kita is still tweaking a few of the pieces of my new blog, but I am very happy with it!

        Reply
    10. Marlene @Nosh My Way

      September 13, 2013 at 9:24 am

      5 stars
      Dennis: The site looks fantastic the potluck looked like everyone was well fed and had a great time. Your muffins WOW!. I want toPDQ

      Reply
      • Chef Dennis Littley

        September 13, 2013 at 9:33 am

        Thanks Marlene, I really needed the makeover and Kita has done an exceptional job! We had such a good time at the BSP4, and those pics were just a tip of the iceberg!

        Reply
    11. Lora @cakeduchess

      September 13, 2013 at 8:11 am

      I really wanted to go to this BSP but at least I got a chance to meet you in Orlando. Fantastic muffins…now how to get one with my coffee at this moment?:) Your new site design is great!!

      Reply
      • Chef Dennis Littley

        September 13, 2013 at 9:03 am

        Thanks Lora! I was very happy to have been able to spend time with you in Orlando! We’ll be down in early November so hopefully we’ll get to see each other a little more.

        Reply
    12. Paula @ Vintage Kitchen Notes

      September 13, 2013 at 7:50 am

      A great twist of a perennial favorite muffin! I would love to go to one of those ‘retreats’. Maybe next year!

      Reply
      • Chef Dennis Littley

        September 13, 2013 at 9:04 am

        Thanks Paula! We had a great time at BSP4 you’d love it!

        Reply
    13. Betty Ann @Mango_Queen

      September 13, 2013 at 6:52 am

      5 stars
      Great recap! Made me wish we were back there all over again. I never thought of making muffins out of the muesli. Thanks for the inspiration, Chef Dennis!

      Reply
      • Chef Dennis Littley

        September 13, 2013 at 7:09 am

        Thanks Betty Ann
        I wanted to do this post sooner, but you know how life seems to get in the way sometimes. I’m looking forward to next year already (although I’ll be flying in from Florida from now on)

        Have a happy day my friend!

        Reply
    14. Cher

      September 13, 2013 at 6:44 am

      These look wanderful – I really like the muesli addition.

      Reply
      • Chef Dennis Littley

        September 13, 2013 at 7:07 am

        Thanks Cher, the muesli was a very nice addition!

        Reply
    15. Maureen | Orgasmic Chef

      September 13, 2013 at 12:22 am

      5 stars
      I almost did this once and changed my mind at the last minute and put lemon sugar on top. These look fantastic!

      Reply
      • Chef Dennis Littley

        September 13, 2013 at 7:06 am

        Thanks Maureen! I would still like to have you and John on a Hangout about Easy Recipe if you’re still interested.

        Reply

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