This seems complicated, but the muffins are great. My husband and I have been eating the Apple-Walnut Raisin Bran Muffins each morning until now, and we love those still, but I think this will be a favorite of his. I gave the first batch to my friend, as she gave me fresh Zucchini and Summer Squash this week, and I think it's fun to barter.
Gather all the ingredients, and I like to do this in three groups-First group: flour, baking powder, cinnamon, Xanthan gum, and brown sugar with a large bowl and measuring cups and spoons and whisk and spatula.
Second group: egg, milk, oil, applesauce and blueberries; as well as liquid measuring cup, tablespoon, and small bowl.
Third: granola which I put into a food processor and pulse quickly a few times just to reduce size of clusters.
Preheat the oven to: 425 degrees. Grease a muffin pan with PAM spray (for 12 medium-size muffins).
Measure out two cups of flour, and because the Gluten-Free directions call for 3/4 teaspoon Xanthan Gum per cup of flour, it's easier to measure 1 & 1/2 teaspoons Xanthan Gum and mix with 2 cups Gluten-free flour, and then measure out 1 & 1/2 cups combined mixture and add 1 Tablespoon Baking Powder to that. Read this again, so you are sure you understand it. (Otherwise: 3/4 teaspoon divided in half for one-half cup of flour, is required)
Combine first group/dry ingredients with the second group/wet ingredients, and stir to incorporate. Then add the granola, and using an ice cream scoop sprayed with the PAM, divide the batter into the twelve muffin cups. Bake on middle shelf of oven, twenty-five minutes until nicely browned, testing with cake tester to see if they're done in centers. Let cool, then store in air-tight container. *I freeze those I won't eat the first day, and then microwave one for twenty-five seconds when serving breakfast.