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    Home » Breakfasts » Granola Muffins

    Granola Muffins

    Published: Dec 29, 2020 · Modified: Dec 29, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Two breakfast faves combine in these granola muffins! These healthy muffins are made with whole wheat flour, granola, and blueberries for a hearty but tasty breakfast treat. 

    granola muffins on a gold wire cooling rack

    What do you call a cupcake without frosting? A muffin.

    While I love a sweet, cakey muffin that feels like having dessert for breakfast, I also love a good, hearty muffin that feels like a real breakfast.  These Granola muffins are made with healthy muffins ingredients like whole wheat flour, granola, and blueberries for a delicious and filling muffin.

    They're also really easy to stir up (by hand - no need to get the mixer out), and they can be made from scratch in about 30 minutes. They also keep well, so you can make a batch on the weekend and enjoy a quick grab-and-go breakfast throughout the week.

    How to make granola muffins

    Granola muffin batter in a white mixing bowl

    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 ½ cup granola until combined.

    granola muffin batter in a muffin tin

    Gently fold in the blueberries. Divide the batter between the prepared muffin tin cups. Sprinkle remaining ½ cup granola over the top of the batter.

    Baked granola muffins in a muffin tin

    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.

    Rows of granola muffins on a wire cooling rackTips

    • Buttermilk: Regular or low-fat buttermilk will work. If you don't have buttermilk, you can make a substitute with this recipe.
    • Oil: You can use a similar neutral oil, like canola oil.
    • Flours: Be sure to properly measure the flour to avoid heavy or dry muffins. To properly measure, either weigh the ingredients or sift/stir to break the flours up, lightly spoon into the measuring cup, and level.
    • Brown sugar: I use light brown sugar in this recipe, but you can use either.
    • Granola: I recommend using a plain granola that doesn't have nuts or fruit in it.
    • Blueberries: You can substitute an equal amount of frozen blueberries. Do not thaw before using.

    Granola muffin in a paper muffin linerHow to store

    The muffins can be stored in a resealable container at room temperature for up to 4 days.

    How to freeze the muffins

    To freeze the muffins, bake and let them cool completely. Place in a resealable freezer bag, and freeze until ready to serve.

    To reheat, microwave until warmed through, about 20-30 seconds. The muffins will keep for about 3 months in the freezer.

    Granola muffin next to a blue linen napkinMore muffin recipes!

    • Maple Brown Sugar Oatmeal Muffins
    • Oatmeal Raisin Bran Muffins
    • Bakery Style Blueberry Muffins

    If you’ve tried this granola muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    granola muffins on a gold wire cooling rack

    Granola Muffins

    Two breakfast favorites combine in this granola muffin recipe.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 16 muffins
    Calories: 161kcal
    Author: Kate @ I Heart Eating

    Equipment

    • Muffin tin

    Ingredients

    • 1 large egg
    • 1 cup buttermilk
    • ¼ cup vegetable oil
    • 3 tablespoons fresh orange juice
    • 1 ½ cups whole wheat flour
    • ½ cup all-purpose flour
    • ½ cup brown sugar packed
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup granola divided, see note below
    • 1 cup fresh blueberries
    US Customary - Metric

    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 ½ cup granola until combined.
    • Gently fold in the blueberries.
    • Divide the batter between the prepared muffin tin cups.
    • Sprinkle remaining ½ 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

    • Buttermilk: Regular or low-fat buttermilk will work. If you don't have buttermilk, you can make a substitute with this recipe. 
    • Oil: You can use a similar neutral oil, like canola oil. 
    • Flours: Be sure to properly measure the flour to avoid heavy or dry muffins. To properly measure, either weigh the ingredients or sift/stir to break the flours up, lightly spoon into the measuring cup, and level.
    • Brown sugar: I use light brown sugar in this recipe, but you can use either. 
    • Granola: I recommend using a plain granola that doesn't have nuts or fruit in it. Also, if you're using a sweet granola, keep an eye on it as it bakes so that it doesn't overbrown. 
    • Blueberries: You can substitute an equal amount of frozen blueberries. Do not thaw before using. 
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1muffin | Calories: 161kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 132mg | Potassium: 174mg | Fiber: 2g | Sugar: 10g | Vitamin A: 33IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Linda

      February 15, 2022 at 9:56 am

      5 stars
      Wonderful recipe! The muffins were delicious. I used my homemade granola.

      Reply
      • Kate

        February 15, 2022 at 10:19 am

        Thank you!

        Reply
    2. Bel

      January 11, 2021 at 5:37 pm

      Have you tried making these in a 8x8 or9x9 pan?

      Reply
      • Kate

        January 12, 2021 at 4:10 pm

        No, I haven't tried that. If you do, I'd love to hear how it turns out!

        Reply

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