For those of you keeping count, this is Muffin Maven’s third, yes third, blueberry muffin recipe in recent weeks. What can I say… each offers something a little different. These are wheaty, not too sweet, and are filled and topped with hearty granola.
We’ve been making granola from scratch the last few weeks, using a recipe from Brown Eyed Baker… which turns out to come from Cook’s Illustrated, our favorite source for all things culinary. That recipe is a bonus link below.
Muffin recipe from Taste of Home.
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 cup buttermilk
1/4 cup canola oil
2 tablespoons orange juice
1 tablespoon lemon juice
1 cup fresh or frozen unsweetened blueberries
- Preheat oven to 400° and grease/line 12 muffin cups. 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 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.
Bonus Recipe: My friend Keith turned me on to this granola, so it’s listed in My Fitness Pal as Keith’s Granola. But it’s actually called Maple Almond Granola and it’s fantastic.
By the way: Pinterest users, you can access all the muffin recipes I’ve collected here.