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These Blueberry Granola Muffins are a quick breakfast packed full of sweet blueberries, vanilla almond granola then topped with granola streusel for a crunchy finish.

Blueberry Granola Muffins

Blueberry Muffins get a makeover with the delicious addition of granola! These Blueberry Granola Muffins are packed with sweet blueberries and vanilla almond granola, then topped with granola streusel for a crunchy finish. Sure to become a family favorite!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18 muffins
Author Cathy Trochelman

Ingredients

Muffins

  • 1 c. flour
  • 1/2 c. sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/2 c. Simply Roundy's Organic French Vanilla Almond Granola
  • 1 c. milk
  • 1 egg beaten
  • 1/4 c. vegetable oil
  • 1 tsp. vanilla
  • 1 c. fresh or frozen blueberries + 1 Tbsp. flour

Streusel

  • 1/2 c. Simply Roundy's Organic French Vanilla Almond Granola
  • 2 Tbsp. flour
  • 2 Tbsp. brown sugar
  • 1 Tbsp. butter softened (not melted)

Instructions

  1. Preheat oven to 400 degrees.
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, mix granola and milk. Let sit for 5 minutes.
  4. Pour granola mixture into dry ingredients; add egg, vegetable oil, and vanilla and stir until fully combined.
  5. Toss blueberries with 1 Tbsp. flour to coat (this is particularly important if the blueberries are frozen).
  6. Gently fold blueberries into batter.
  7. Prepare streusel by combining all ingredients and mixing until butter is incorporated.
  8. Fill greased or lined muffin tins 2/3 full. Batter will make approx. 18 muffins.
  9. Divide streusel evenly among tops of muffins before baking.
  10. Bake at 400 degrees for 18-20 minutes.