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Bakehouse Blueberry Cobbler Muffins

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GLUTEN-FREE BAKEHOUSE BLUEBERRY COBBLER MUFFINS RECIPE

Our Blueberry Cobbler soft granola is the perfect topping & mix-in for these gluten-free blueberry muffins. Try our modern take on a classic recipe.

Bakehouse Blueberry Cobbler Muffins

  • Prep Time10 min
  • Total Time35 min

INGREDIENTS

  • 1 3/4 cup The Toasted Oat Blueberry Cobbler soft granola
  • 2 cups gluten-free flour [we used 1:1 flour]
  • 1 tsp. baking powder
  • 1/2 tsp baking soda
  • 1/4 cup coconut sugar
  • 1/3 cup granulated sugar [option to sub cane sugar]
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 1/3 cup butter, melted [option to sub coconut oil]
  • 1/2 cup milk [we used almond]
  • 1/2 cup plain Greek yogurt
  • 1 1/2 cup blueberries, frozen

INSTRUCTIONS

1

Preheat oven to 350 degrees Fahrenheit.

2

Add the vanilla, butter & sugars to a medium bowl & beat until creamy.

3

Add the eggs, milk & yogurt & whisk well.

4

In an unused bowl, mix together flour, baking soda & baking powder.

5

Add the dry mixture to the wet mixture & mix well.

6

Fold in blueberries & 3/4 cup The Toasted Oat Blueberry Cobbler soft granola.

7

Either grease muffin tray with coconut oil or butter, or use muffin liners & pour in the batter.

8

Top unbaked muffins with 1 cup The Toasted Oat Blueberry Cobbler soft granola, crumbling any large chunks in your hand while sprinkling it on.

9

Bake for 23-28 minutes, or until a toothpick comes out clean.

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