How to Make Gluten-Free Blueberry Muffins Like a Pro

16 Blueberry Muffins Worth Getting Up For

The Best Blueberry Muffin Mix: Our Pro Bakers' Top Picks

12 Healthy Muffin Recipes

20 Fruity Muffin Recipes

How to Make Healthy, Kid-Friendly Muffins with Your Family

Our Top 10 Muffin Recipes for Perfect Mornings

The Best Healthy Granola Recipes

69 Muffin Recipes You'll Want to Make Again and Again

31 of the Best Muffin Recipes for Spring

Can You Freeze Muffins? Yes—Here's How

If You're Not Eating Your Muffins Like This, Then You're Doing It Wrong

21 Diabetic-Friendly Muffin Recipes

The Easy Granola Recipe That'll Save You a Trip to the Store

The Best-Ever Healthy Granola Recipe Collection

How to Make Our Favorite Gluten-Free Granola Bars Recipe

24 Healthy Blueberry Recipes

How to Make Blueberry Baby Food

How to Make the Easiest Blueberry Dump Cake Ever

23 Muffin Tin Breakfast Recipes for Busy Mornings

TEST KITCHEN APPROVED

Granola Blueberry Muffins

Name: Granola Blueberry Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 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

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by Megan Weiss

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 10, 2022

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

Can you freeze Granola Blueberry Muffins?

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.

Blueberries

If using frozen blueberries, use without thawing to avoid discoloring the batter.

TEST KITCHEN APPROVED

Granola Blueberry Muffins

Contest Winner

4 Reviews Add your review

Yield:1 dozen

Prep:20 min

Cook:15 min

Save Saved Saving email print

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

Text Ingredients

Shop Recipe

Directions

1
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.

2
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.

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.