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Granola Blueberry Muffins

 Granola Blueberry Muffins
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
12 ServingsPrep: 20 min. Bake: 15 min.


  • 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 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. Yield: 1 dozen.

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Granola Blueberry Muffins (continued)

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