Granola Muffins
User Reviews
5
Granola Muffins
Description
Granola Muffins combine whole wheat flour for heartiness with all-purpose flour for tenderness, blended with buttermilk, egg, oil, and fresh orange juice to create a moist batter. Brown sugar adds sweetness, while leavening agents baking powder and soda ensure rise. Half the granola is folded into the batter for texture and flavor, and fresh blueberries provide sweet, juicy pockets. The remaining granola is sprinkled on top before baking to add a crunchy crust.
Baked at 400°F for 12-16 minutes, the muffins develop golden tops with a contrast between the soft interior and granola crunch. Using fresh or frozen blueberries works well; frozen can be added without thawing. The use of plain granola without nuts or fruit prevents overpowering flavors and overbrowning. Mixing wet and dry ingredients carefully preserves the blueberries' integrity and ensures even baking.
This recipe is suitable for a wholesome breakfast or snack, pairing well with coffee or tea. The muffins hold their texture well and can be prepared ahead.
To maintain optimal texture, measuring flour accurately is important by weighing or spooning to prevent dryness. Substitutions for buttermilk and oil with similar ingredients are acceptable. Monitoring granola during baking helps avoid excessive browning.
Ingredients
- 1 egg large
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 3 tablespoons orange juice fresh
- 1 ½ cups whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granola divided, see note below
- 1 cup blueberries fresh
Instructions
- Preheat oven to 400F. Grease or line 16 muffin tin cups. Set aside.
- In a large bowl, whisk egg, buttermilk, oil, and orange juice together until well-combined.
- Add flours, brown sugar, baking powder, baking soda, salt, and 1/2 cup granola until combined.
- Gently fold in the blueberries.
- Divide the batter between the prepared muffin tin cups.
- Sprinkle remaining 1/2 cup granola over the top of the batter.
- Bake for 12-16 minutes, or until a wooden toothpick inserted in the center comes out clean. It's ok if there's some blueberry on it, but you don't want batter on the toothpick.
- Let the muffins cool in the pan for 5 minutes before removing to a wire rack to finish cooling.
Notes
- Regular or low-fat buttermilk works equally well, or prepare a homemade substitute if unavailable.
- Neutral oils like canola may replace vegetable oil without altering flavor.
- Accurately measure flours by weighing, sifting, or lightly spooning into cups to avoid dense muffins.
- Light or dark brown sugar can be used depending on sweetness preference.
- Choose plain granola without nuts or fruit to prevent overbrowning during baking.
- Frozen blueberries can be used directly without thawing.
- Watch for granola color during baking to prevent it becoming too dark.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16muffins
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 161kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 11mg | 4% |
| Sodium | 132mg | 6% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 33IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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