Granola Blueberry Muffins
Start your day with a deliciously wholesome twist by baking these Granola Blueberry Muffins, the perfect combination of fruity sweetness and a hearty crunch! Packed with juicy bursts of fresh blueberries and topped with a golden layer of crunchy granola, these muffins make an irresistible breakfast or snack. The recipe uses a blend of milk, yogurt, and melted butter to create an ultra-moist interior, while a touch of vanilla enhances the natural flavors. A quick flour toss ensures the blueberries stay evenly distributed, and the granola topping adds a satisfying texture that's hard to resist. Ready in just 35 minutes, these muffins are easy to make yet feel like a gourmet treat. Whether served warm fresh out of the oven or enjoyed at room temperature, these crowd-pleasing treats are sure to become a household favorite. Perfect for meal prep, brunch spreads, or a grab-and-go bite, they’re as versatile as they are delightful! Stay tuned for the full step-by-step recipe to bring these bakery-style muffins to life in your kitchen.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups milk
- 0.25 cups plain yogurt
- 0.25 cups unsalted butter, melted and cooled
- 1 teaspoons vanilla extract
- 2 large eggs
- 1.25 cups fresh blueberries
- 0.75 cups granola
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, yogurt, melted butter, vanilla extract, and eggs until smooth.
Gradually add the wet ingredients to the dry ingredients, folding gently until just combined. Do not overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the batter.
Gently fold the floured blueberries into the muffin batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Sprinkle about 1 tablespoon of granola on top of each muffin for added crunch.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
2047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.0 g | 82% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 516 mg | 172% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 336.3 g | 122% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 180.0 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 370 mg | 28% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 837 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
