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.
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
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.
Tips
Tips- 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.
How to store
How to storeThe 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.
More muffin recipes!
More muffin recipes!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!
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Granola Muffins
Ingredients
- 1 large egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 3 tablespoons fresh orange juice
- 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 fresh blueberries
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
- 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.
Bel says
Have you tried making these in a 8×8 or9x9 pan?
Kate says
No, I haven’t tried that. If you do, I’d love to hear how it turns out!