Granola Cranberry Blueberry Muffins
Sweet but hearty, these are the perfect muffins to bring into your office or 9am discussion section this week. All of your favorite breakfast foods (granola, fruit, and yogurt) are combined in one delicious baked good - perfect for those mornings when you're running out the door.
In typical college fashion, we ran out of half the ingredients mid-prep, prompting some interesting substitutes (whole wheat flour, agave, and soy milk were tossed in the mixing bowl), yet these muffins were still very tasty and made getting out of bed a little more bearable. Dust them with a little brown sugar, butter, and flour mixture for a crumble-like top (yum).
Author: Mardi Michels
Serves: 12 muffins
- 1 cup granola (any brand is good, but we LOVE Milk & Honey)
- ½ cup dried cranberries
- ½ cup milk
- 1½ cups all-purpose flour
- ½ cup wheat bran
- ¼ cup oat bran
- ¼ cup ground flax seeds
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ cup honey
- 1 cup plain Greek yoghurt
- ¼ cup vegetable oil
- 2 eggs
- 1 tablespoon vanilla extract
- ½ cup fresh blueberries
- Heat oven to 350 F.
- Prepare a muffin pan, lining with paper cupcake liners.
- In a small bowl, soak the granola and dried cranberries in the milk.
- In a medium bowl, combine flour, wheat bran, oat bran, ground flax seeds, baking soda and baking powder, whisking to blend.
- In a large bowl, whisk honey, yoghurt, oil, eggs and vanilla until smooth.
- Add the dry ingredients to the wet, mixing until just combined.
- Add the granola/ dried cranberries and stir to combine.
- Finally, add the blueberries, incorporating gently.
- Using a ⅓ cup measure, distribute the mixture evenly. You'll have enough for 12 largish muffins with a teeny bit left over..
- Bake at 350 F for 25 minutes, or until a toothpick inserted into the of a muffin comes out clean.
- Allow to cool for about 10 minutes in the tins, then remove the muffins to cool completely on a wire rack.
- minutes; remove from pan. Cool completely on wire rack.
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