These blueberry granola whole wheat muffins are a wonderful way to start your day.
Filled with blueberries, crunchy granola, and whole wheat flour, these muffins will carry you through the morning.
The ingredients for these muffins can be pulled together in just a few minutes and you will have warm, freshly baked muffins with a crunchy top and and juicy bursting blueberries for breakfast.
Blueberry Granola Whole Wheat Muffins Shopping List:
Flours: A 50/50 mixture of whole wheat and all purpose flours.
Buttermilk: You can use fresh buttermilk or powdered. If you use powdered buttermilk, whisk the powder into the dry ingredients and add the equivalent amount of water to the wet ingredients.
Blueberries
Pantry Ingredients: Brown sugar, baking powder, baking soda, pinch of salt, egg, pure vanilla extract, nutmeg.
Granola: You can use store bought or homemade granola. There are lots of kinds of granola available, but the main ingredients are typically oats, nuts, and sometimes dried fruit. You add half of the granola to the muffin batter and use the rest to top the muffins.
Now that I've made these muffins, I may just keep some granola on hand for topping muffins, like an easy peasy streusel.
This recipe makes just four muffins, perfect for a small household.
How to Make These Blueberry Granola Muffins:
First, whisk together the flours, baking powder, baking soda, and salt together in a medium bowl. Stir in half of the granola.
Next, in a small bowl, whisk together the buttermilk, brown sugar, egg, vegatable oil, and vanilla together.
After that, pour the wet ingedients into the flour mixture and stir until just combined. Stir in the blueberries and divide the batter among four standard sized greased or paper lined muffin tins. Top each one with a tablespoon of granola.
Finally, bake the muffins at 350 degrees F for about 18 minutes.
Be sure to add about a 1/4 cup of water to each of the empty muffin tin cavities to prevent them from browning too much while in the oven.
These muffins are a wonderful combination of moistness and crunchiness, and using the granola as a streusel is so easy!
If the granola you have comes in big chunks, I recommend breaking it up a bit for even distribution throughout the muffins. Granola will definitely be in my muffin bag of tools for the future.
P.S. If you love the combination of granola and blueberries, be sure to try granola blueberry bars for something chewier.
I recommend choosing a fairly simple granola. You can find it in the cereal section. It comes in bags rather than boxes and there are lots of variations. However, if a more complicated granola appeals to you, go for it. The granola is not part of the chemistry of the dough for baking.
More Recipes for Baking with Blueberries:
Blueberry Muffins with Blueberry Jam
Cinnamon Blueberry Multigrain Bread
Welcome to #MuffinMonday! We are a group that meets on the last Monday of every month to share muffin recipes. Check our this month's recipes:
- Blueberry Granola Whole Wheat Muffins from Karen's Kitchen Stories
- Cashew Yogurt and Potato Muffins from Magical Ingredients
- Mini Chocolate Chip Muffins ;from A Day in the Life on the Farm
- Pineapple Upside Down Muffins from Jolene's Recipe Journal
- Sourdough Sweet Carrot Mini Muffins from Food Lust People Love
Be sure to visit our Pinterest board for tons of muffin idea.
Blueberry Granola Whole Wheat Muffins
Ingredients
- 44 grams (1/3 cup) whole wheat flour
- 43 grams (1/3 cup) all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- Pinch of salt
- Pinch of ground nutmeg
- 1/2 cup granola, divided
- 1/4 cup buttermilk
- 1/4 cup packed light brown sugar
- 44 grams (1 med) egg, whisked
- 1 tablespoon vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1/3 cup blueberries
Instructions
- Heat your oven to 350 degrees F and line four cavities of a muffin tin with paper liners.
- Whisk together the flours, baking powder, baking soda, salt, and nutmeg together in a medium bowl. Stir in half of the granola.
- Next, in a small bowl, whisk together the buttermilk, brown sugar, egg, vegatable oil, and vanilla together.
- After that, pour the wet ingedients into the flour mixture and stir until just combined. Stir in the blueberries and divide the batter among four standard sized greased or paper lined muffin tins. Top each one with a tablespoon of the remaining granola. Gently press the granola into the batter on top to make sure it sticks.
- Finally, bake the muffins at 350 degrees F for about 15 to 18 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes, Remove from the pan and cool on a wire rack. Can be served warm or at room temperature.
Nutrition Facts
Calories
265.4Fat (grams)
8.22Sat. Fat (grams)
1.62Carbs (grams)
42.92Fiber (grams)
2.6Net carbs
40.3Sugar (grams)
18.66Protein (grams)
6.35Sodium (milligrams)
224.97Cholesterol (grams)
42.57Recipe adapted from Small Batch Baking by Debby Maugans Nekos, published in 2004.
Great tip about the water in the empty spots! These look fantastic!
ReplyDeleteThank you!
DeleteLove that it only makes 4. Thanks.
ReplyDeleteNow that I'm retired, I don't have an office to take my treats too!
DeleteI do the water in the empty spots too! I do think it helps the pan heat more evenly. Lovely combo, Karen! I know my daughter will love these!
ReplyDeleteGreat minds!
DeleteLoving these delicious and nutritious muffins! Love the small batch size too!
ReplyDelete