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