Granola Blueberry Muffins Recipe

3.5 5 6
Granola Blueberry Muffins Recipe
Granola Blueberry Muffins Recipe photo by Taste of Home
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Granola Blueberry Muffins Recipe

Read Reviews
3.5 5 6
Publisher Photo
I wanted to put a new spin on muffins, so I mixed in some granola. I brought a batch to work the next morning—success! The granola I used contained lots of nuts, pumpkin seeds and shredded coconut. —Megan Weiss, Menomonie, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 1-1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup granola without raisins, divided
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1 cup fresh or frozen unsweetened blueberries

Directions

Preheat oven to 400°. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Granola Blueberry Muffins in Simple & Delicious April/May 2014

Nutritional Facts

1 muffin: 188 calories, 7g fat (1g saturated fat), 18mg cholesterol, 251mg sodium, 28g carbohydrate (8g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1-1/2 cups whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup granola without raisins, divided
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 2 tablespoons orange juice
  • 1 tablespoon lemon juice
  • 1 cup fresh or frozen unsweetened blueberries
  1. Preheat oven to 400°. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
  2. Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
    Yield: 1 dozen.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Granola Blueberry Muffins in Simple & Delicious April/May 2014

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Reviews forGranola Blueberry Muffins

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Queenlalisa User ID: 15400 269672
Reviewed Jul. 18, 2017

"These were flavorful and easy. They are a healthier alternative to really sweet muffins. You may not like them if you have a big sweet tooth."

MY REVIEW
meliss.beyer User ID: 7101887 258129
Reviewed Dec. 14, 2016

"In general, these muffins were very easy to make with semi unique ingredients such as granola, orange juice and lemon juice, but not so different that they aren't common to have. They rose nicely, had a moist texture but really needed more sugar. In the future, I would probably add another 1/4 cup of granulated sugar."

MY REVIEW
ASumner12 User ID: 8621707 251923
Reviewed Jul. 27, 2016

"These muffins need SUGAR! They were like eating bread. They are not very good at all and my husband won't eat them."

MY REVIEW
[email protected] User ID: 2008954 229453
Reviewed Jul. 12, 2015

"Delicious. Am going to try next batch using honey"

MY REVIEW
flossiecox User ID: 8150900 216316
Reviewed Dec. 29, 2014

"Sounds great, I'll try it New Year day. Thanks"

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