Granola Blueberry Muffins Recipe

Name: Granola Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Granola; 1/2 cups Low Fat Milk; 1 cup Whole Wheat Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 2 whole Large Or Extra-large Eggs; 1/4 cups Mild Honey, Such As Clover; 1/2 cups Buttermilk Or Low-fat Yogurt; 1/4 cups Canola Oil; 1 teaspoon Vanilla Extract; 1/2 cups Blueberries; 1 Tablespoon Whole Wheat Flour Or All-purpose; 1/2 cups Walnuts, Chopped

Servings: persons

1 cup Granola
1/2 cups Low Fat Milk
1 cup Whole Wheat Flour
2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
2 whole Large Or Extra-large Eggs
1/4 cups Mild Honey, Such As Clover
1/2 cups Buttermilk Or Low-fat Yogurt
1/4 cups Canola Oil
1 teaspoon Vanilla Extract
1/2 cups Blueberries
1 Tablespoon Whole Wheat Flour Or All-purpose
1/2 cups Walnuts, Chopped

1
Preheat the oven to 375u00b0F with a rack in the middle. Oil 12 muffin cups (see note below). Combine the granola and milk in a bowl and let sit for 30 minutes.
2
Meanwhile, sift together whole wheat flour, baking powder, baking soda, and salt.
3
In a medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour mixture. In a separate bowl, toss the blueberries with the tablespoon of flour (so they don't sink to the bottom of the batter). Fold in the granola/milk mixture, blueberries and walnuts. Combine well.
4
Spoon into muffin cups, filling each about 3/4 full. Bake for 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
5
Advance preparation: these will be good for a couple of days, and they also freeze well. Thaw overnight or in the microwave.
6
Note: Oiling the muffin liners is super important. They're not like cupcakes, which don't require it at all. If you don't oil them, you'll find that when you try and take the liners off, the muffin bottoms will be destroyed. Not fun.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Granola, 1/2 cups Low Fat Milk, 1 cup Whole Wheat Flour, 2 teaspoons Baking Powder, and more.

Yes, Granola Blueberry Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Granola Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions