Forget the standard blueberry muffin recipe, these Blueberry Morning Glory Muffins are a delicious way to start the day and is a must for the breakfast or brunch table!
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Whenever I get the idea to bake muffins for breakfast, 9 times out of 10 it’s going to be blueberry muffins. It’s no secret that I’m a huge blueberry aficionado so when I was leafing through this cookbook, Very Blueberry, that has been on my cookbook shelf for ages, I discovered a recipe for Blueberry Morning Glory Muffins.
Say what?
Now – y’all know I adore the flavors that are in my favorite Morning Glory Baked Oatmeal and this muffin is like a cross between a carrot cake, a moist blueberry muffin and a nutty pecan quick bread with a hint of coconut. Talk about a flavor whirlwind but it all works together like a symphony.
I played with the original recipe and came up with a version that my family and friends absolutely adored and this recipe, I pinky swear, will be a favorite with your family as well. Even the pickiest carrot avoider will be begging you for seconds after trying these fluffy muffins. You don’t even have to disclose that there are carrots in the muffins as there is too much goodness with the apples, the dried cherries, the cranberries and the crunchy pecans that work in harmony with the blueberries.
To add extra moisture to the muffin batter, I used applesauce in lieu of oil and that made a world of difference. I found that these muffins didn’t dry out, even after a couple days. I love using fresh blueberries whenever possible but you can always swap out frozen blueberries if you can’t find fresh. These muffins also freeze well so you can bake up an extra batch and keep them in the freezer for busy mornings.
For breakfast, bake up a batch of these fluffy Blueberry Morning Glory Muffins but make sure to grab one for yourself because they will go quickly!
On to the recipe:
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