Blueberry Muesli Muffins Recipe

Published: Sep 12, 2013 · Modified: Jun 18, 2022 by Chef Dennis Littley. This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

4.70 from 10 votes

Jump to Recipe

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.

More Holiday Dessert Recipes You’ll Love!

Print Recipe Save

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

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings:

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

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

Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

More Breakfast Muffins

Comments

Leave a Comment Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Mel Baz

December 13, 2020 at 3:03 pm

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
Harriet

March 23, 2020 at 11:23 pm

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
Ishani

February 04, 2019 at 9:24 pm

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
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
Betty Roth

February 17, 2016 at 12:46 pm

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
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
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
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
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
Marlene @Nosh My Way

September 13, 2013 at 9:24 am

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
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
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
Betty Ann @Mango_Queen

September 13, 2013 at 6:52 am

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
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
Maureen | Orgasmic Chef

September 13, 2013 at 12:22 am

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