Granola Muffins

These granola muffins have a soft, fluffy crumb of applesauce-infused batter with a burst of juicy blueberries, all topped with a crunchy granola finish.

Course Breakfast, Snack

Cuisine American

Keyword Granola, muffins

Prep Time 20

Cook Time 20

Total Time 40

Servings muffins

Calories 233kcal

Author Samantha Pickthall

Ingredients

125 g unsalted butter melted
1 1/2 cups (230g/8 oz.) all-purpose flour, scoop & leveled
1 tsp baking powder
1 tsp baking soda
1/2 cup granulated sugar, white or golden
1 cup applesauce
1 large egg, beaten
1 tsp vanilla extract
1 cup fresh or frozen blueberries, do not thaw if frozen
1 cup homemade or store-bought granola, homemade recipe

US Customary - Metric

Instructions

Preheat Oven: Set to 350ºF (180ºC). Line a 12-hole muffin pan with liners and set aside.
Prepare Butter: Melt butter and set aside to cool slightly.
Combine Dry Ingredients: Sift flour, baking powder, and baking soda in a large mixing bowl. Whisk in the sugar.
Add Wet Ingredients: Mix in the applesauce, beaten egg, vanilla, and the melted butter until smooth, being careful not to over-mix.
Fold in Blueberries: Gently fold blueberries into the batter until distributed.
Fill Muffin Pan: Spoon batter into muffin cups, filling each 3/4 full.
Top with Granola: Sprinkle granola over each muffin.
Bake: Cook for 15-20 minutes or until golden and a toothpick comes out clean or with a few moist crumbs.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

Store: Keep in an airtight container at room temperature for 3-4 days, or refrigerate for up to 1 week.

Freeze: Wrap individually and freeze for up to 3 months. Thaw at room temperature or use the microwave's defrost setting for quick defrosting.

Nutrition