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
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
Directions
- 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.
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