Best Granola Blueberry Muffins Recipes

GRANOLA BLUEBERRY MUFFINS

Granola Blueberry Muffins image

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

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 188 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

BLUEBERRY-CRANBERRY AGAVE GRANOLA MUFFINS

BLUEBERRY-CRANBERRY AGAVE GRANOLA MUFFINS image

Categories Breakfast Bake Low Fat Low Cal High Fiber Low/No Sugar Muffin Healthy

Yield Yields between 12-18

Number Of Ingredients 19

Ingredients

Wet Ingredients:
1 cup Xagave
3 Eggs
1 cup of plain yogurt
(unsweetened, lowfat or reg.)
2 Tbl. canola oil (or vegetable)
2 tsp. vanilla
1 tsp. almond extract
Dry Ingredients:
1 cup of whole wheat flour*
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups rolled oats
Fruit and Nuts:
1 cup blueberries
1/2 cup dried cranberries
1/2 cup chopped nuts
(almonds, pecans or walnuts)

Steps:

Preheat oven to 325°F. Mix the wet ingredients in separate large bowl or blender. Mix dry ingredients (except oats) in a separate bowl. Add dry ingredients to wet ingredients. Mix well. Add oats, one cup at a time. Fold in blueberries and cranberries. Fill muffin tin to top and bake at 325°F for 23 to 28 minutes.

GRANOLA BLUEBERRY MUFFINS

Granola Blueberry Muffins image

Make and share this Granola Blueberry Muffins recipe from Food.com.

Provided by KitchenCraftsnMore

Categories Quick Breads

Time 35m

Yield 1 dozen

Number Of Ingredients 10

Ingredients

1 egg
2/3 cup buttermilk
1/3 cup packed brown sugar
1/4 cup vegetable oil
1 cup granola cereal, slightly crushed
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup fresh blueberries

Steps:

Heat oven to 400 degrees.
Grease bottoms only of 12 muffin cups.
Beat egg, stir in buttermilk, brown sugar and oil.
Stir in granola, flour, baking powder, salt and baking soda just until all dry particles are moistened.
Fold in blueberries.
Fill muffin cups about 3/4 full.
Bake until golden brown about 20-25 minutes.
Cool one minute in pan, then remove and cool on wire racks.

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