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Home » Breads » Blueberry Granola Crunch Muffins

Blueberry Granola Crunch Muffins

By Valerie · August 19, 2016 · Updated May 25, 2020 15 Comments

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A two image vertical collage of Blueberry Granola Crunch Muffins with text overlay.

A little granola does something very special to my favorite blueberry muffin recipe. Blueberry Granola Crunch Muffins are a delicious way to start your day!

This post is part of a Rubbermaid #Freshworks sponsored series for Socialstars™

A Blueberry Granola Crunch Muffin on  white plate with strawberries.

Do you have the end-of-summer blues? Well, I’ve got just the recipe to help lift your spirits today. These delightfully crunchy breakfast muffins are a great transitional summer-to-fall recipe.

I’m continuing to take advantage of the abundant berry season we had this year by baking them into a cozy little muffin, perfect for feeding to the kids before school or snacking on with a cup of tea in the afternoon.

I’m a firm believer in the ritual of cup of tea and snack in the afternoon to slow the crazy circus of life down for just a few minutes.

A muffin on a white plate with strawberries with a container of blueberries in the background.

This recipe is based on my Spectacular Blueberry Muffins that many of you have told me are, well… spectacular!

I wanted a slightly more substantial muffin that would be perfect for breakfast so I added some granola to the batter and then to drive the point home, I sprinkled a little more on top before baking. The result was fabulous!

All the ingredients on a white surface.

For this recipe you’ll want to pick up some basic granola without any dried fruit. I used a simple, store-bought honey oat granola. The ingredients include non-fat plain Greek yogurt which adds a bit of protein and great texture to baked goods. See the printable recipe below for the complete ingredient list and instructions.

Fresh blueberries are stirred into the muffin batter.

The muffins with crunchy granola topping after they come out of the oven.

They bake up big and beautiful every time and the granola works so well as a replacement for a traditional crumb topping. One or two of these muffins would make a fantastic breakfast on-the-go.

A close up shot of a Blueberry Granola Crunch Muffin on a white plate.

A muffin is broken in half on a white plate with Rubbermaid containers filled with fresh berries behind it.

This recipe is the last in a series of recipes I’ve developed to introduce the new  Rubbermaid® Freshworks™ Produce Saver. As we near the end of the season, the life of our berries is even more precious and I plan to stretch it out as long as possible! My containers have been restocked on a weekly basis which means we’ve had plenty of fresh berries on hand for adding to our morning oatmeal, tossing into salads, and whipping up smoothies. These containers allow me to stock up on berries on my weekend shopping trip and keep them perfectly fresh for healthy snacking through the week.

 

An over the top shot of a muffin on a white plate with strawberries.

A muffin is broken in half on a white plate.

A muffin broken in half on a white plate with strawberries.

A two image vertical collage of Blueberry Granola Crunch Muffins with text overlay.

A blueberry muffin topped with granola on a white plate with strawberries.

Blueberry Granola Crunch Muffins

A little granola does something very special to my favorite blueberry muffin recipe. Blueberry Granola Crunch Muffins are a delicious way to start your day!
5 from 1 vote
Print Pin Rate
Course: Bread, Breakfast, Snack
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12
Calories: 299kcal
Author: Valerie Brunmeier

Ingredients

  • 2 eggs
  • 1 cup white sugar , plus additional 1 to 2 teaspoons for sprinkling
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granola (a basic variety with no raisins or other dried fruit, divided)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup non-fat plain Greek yogurt (can substitute light sour cream)
  • 1 cup fresh blueberries , rinsed and drained

Instructions

  • Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with non-stick cooking spray.
  • In large bowl beat eggs with an electric hand mixer. Add 1 cup white sugar and beat for a minute or two until completely combined. Pour in the oil, with beaters running, and then add vanilla. In a separate bowl, stir together flour, 1/2 cup granola (reserve the rest for topping), salt and baking soda.
  • Using a wooden spoon, mix dry mixture into wet mixture a little at a time, alternating with the Greek yogurt.
  • Add the blueberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups. Sprinkle muffin tops with remaining granola.
  • Bake in preheated oven for 18 to 20 minutes, or until muffins are cooked through and granola topping is golden brown. Watch closely towards end of baking time and if granola is browning too quickly, lightly lay a sheet of foil over the top for remaining baking time.
  • Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely. Store leftovers in an airtight container.

Notes

Granola topping will be have a crunchy, slightly chewy texture when muffins are fresh and will soften a bit more if stored for more than 24 hours.

Nutrition

Serving: 1muffin | Calories: 299kcal | Carbohydrates: 41g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 28mg | Sodium: 165mg | Potassium: 119mg | Fiber: 2g | Sugar: 22g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
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Categories: Breads, Breakfast, Muffins and Quick Breads, Recipe, Snacks

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Reader Interactions

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  1. Holly says

    February 15, 2019 at 5:27 pm

    5 stars
    Have made these twice now. They are absolutely delicious. Not overly sweet and not real dense. I love them!

    Reply
  2. Jennifer McMahon says

    August 22, 2016 at 4:15 pm

    I have made these twice. Only thing I changed, used a cup and a half of blueberries and added to the cook time. Amazing. Turned me into a hit with the kids and an office rock star. I used up all of the blueberries I picked this weekend at Scott’s Farm in Essex, CT.

    Reply
    • Valerie says

      August 23, 2016 at 2:15 pm

      Yay, Jennifer! I was so pleased with these muffins and so glad they worked well for you too. Thanks for taking the time to come back and let me know. It is so appreciated 🙂

      Reply
  3. Cathy Trochelman says

    August 22, 2016 at 8:18 am

    These muffins look like the perfect breakfast! I love the added crunch of the granola!

    Reply
  4. Amelie Moore says

    August 21, 2016 at 10:19 pm

    Love the flavours going on here and this would be perfect for breakfast!

    Reply
  5. Serene @ House of Yumm says

    August 21, 2016 at 7:46 pm

    Blueberry muffins are my favorite! Love the addition of the granola.

    Reply
  6. Maryanne | the little epicurean says

    August 21, 2016 at 10:23 am

    I’m definitely starting to feel summer blues. I’m not ready to say goodbye to the sunshine and long days. Love the crunchy granola on top of of these muffins!

    Reply
  7. Heather | All Roads Lead to the Kitchen says

    August 20, 2016 at 7:34 am

    I don’t have those blues (I love seeing summer end, since I would be happy with year-round-fall), however – these blueberry muffins would make me happy any time of year. Love the added crunch. I’ll definitely give these a try, test them out on my blueberry muffin loving daughter!

    Reply
    • Valerie says

      August 20, 2016 at 11:57 am

      Thanks, Heather. I hope you guys love them!

      Reply
  8. Meg @ With Salt and Wit says

    August 19, 2016 at 8:49 pm

    I love these muffins! They look amazing!

    Reply
  9. Krista says

    August 19, 2016 at 6:53 pm

    This is a great grab and go breakfast!

    Reply
  10. Erin @ The Speckled Palate says

    August 19, 2016 at 6:38 pm

    What a brilliant idea to add granola in the batter AND on top. Summer’s nowhere close to done in Texas (sadly), so I’ll console myself and my family with a batch of these beauts. 😉

    Reply
    • Valerie says

      August 20, 2016 at 11:50 am

      We get a pretty decent run of it here in California, too, but I won’t complain! I hope you enjoy the muffins if you give them a whirl 🙂

      Reply

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