Save on Pinterest

Granola Blueberry Muffins

I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning—success!—Megan Weiss, Menomonie, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 15 min.
  • Makes
    1 dozen

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, room temperature
  • 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 freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition 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.

Recommended Video