Breakfast Muesli Muffins

30th June 2019
Blog post

Gluten free muesli muffins!!! Who knew you could put muesli in a muffin and come out with the fluffiest, tastiest, breakfast muffins ever?! Packed with fibre, gluten free, dairy free and yum!

Its also a seriously easy recipe. One of those recipes where you add all the dry ingredients to one bowl, wet to another bowl, combine and you’re done!

I’ve added a little tip to stop your blueberries sinking too.

gluten free muesli muffin

You need:

  • muffin tray & cases
  • balloon whisk
  • bowl & spoon

And these ingredients (plus some blueberries/raspberries – we’d run out when I took this picture haha)…

Breakfast Muffins

Prep Time5 minutes
Cook Time20 minutes
Servings: 6 muffins
Course: Breakfast, Snack
Cuisine: American, english
Keyword: breakfast muffin


Dry Ingredients

  • 110 grams plain flour
  • 40 grams museli
  • 50 grams brown sugar
  • 20 grams white sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon - or use ¼ if you don’t like things too spiced!

Wet ingredients

  • 1 tbsp golden syrup/honey
  • 1 egg
  • 50 grams oil - vegetable/sunflower/rapeseed – Ive measured in grams not ml
  • 50 grams alpro plain yoghurt – or any yoghurt you like
  • 1 tsp vanilla extract
  • Squeeze of lemon – optional


  • 18 blueberries and a tbsp of any flour
  • Sprinkle of extra museli for the tops


  • Preheat the oven to 180oC. Line your muffin tray with paper cases.
  • Add all the dry ingredients to one bowl and mix.
  • Add all the wet ingredients to another bowl and whisk.
  • Combine the dry and wet ingredients together and whisk until JUST combined – don’t overwhisk otherwise you’ll end up with tough muffins.
  • Separately, mix the extra tbsp of flour with the blueberries so they get a light coating. This prevents them from sinking to the bottom of your muffins.
  • Add half the blueberries to the muffin mixture and lightly mix in.
  • Add enough mix to each muffin case to fill it to approximately 2/3rds.
  • Add the remaining blueberries to the top, with a generous sprinkle of museli.
  • Bake for 20-25 mins or until golden ontop and a knife comes out relatively clean when poked in the middle of the muffin (the moisture from the bluebberies will mean it won’t come out completely clean).
  • Leave to cool in the baking tray for approx. 5 mins and then move to a wire rack.


Will keep for at least 3-4 days in an airtight container and freeze well too.
Print Recipe

Want to know what else you can do with muesli? Check out my post: “10 ways with muesli”!! Delicious Alchemy website is here too if you’d like to have a nose!

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