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Granola Blueberry Muffins
I found this recipe in a, Taste of Home,
Simple & Delicious, magazine. We liked them! The original recipe calls for 1/4 cup of brown sugar. I have doubled it.
They just weren't sweet enough. Enjoy! Stephanie (Borge) Seley, August 2017
Ingredients
1&1/2 cups whole wheat flour1/2 cup all purpose flour
1/2 cups packed, brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp baking soda
1 cup granola, (original recipe says, without raisins) divided
into, 2, 1/2 cup portions.
1 egg
1 cup buttermilk
1/4 cup vegetable oil
2 Tbs fresh, orange juice
1 Tbs fresh, lemon juice
1 cup unsweetened blueberries, fresh or frozen
Instructions
Preheat oven to 375°. 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 greased muffin cups three-fourths full; sprinkle the remaining 1/2 cup granola over the batter. Bake 15 to 20 minutes, or until a toothpick inserted into the center, comes out clean. Cool 5 minutes before removing from pan to a wire rack. (I used cupcake papers)NOTE: If using frozen blueberries, stir in while still frozen to avoid discoloring the batter.
FREEZE OPTION: Freeze cooled muffins in a resealable container, or freezer bag. To use, thaw at room temp, or, if desired, microwave each muffin for 20 to 30 seconds, until warm.