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
- 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
- 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 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.
Originally published as Granola Blueberry Muffins in Simple & Delicious April/May 2014
Reviews for Granola Blueberry Muffins
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jul. 12, 2015
"Delicious. Am going to try next batch using honey"
Reviewed Dec. 29, 2014
"Sounds great, I'll try it New Year day. Thanks"