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Blueberry Granola Coffee Cake Muffins

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• 2 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 eggs
• 2 cups fresh blueberries
• 1½ cups of Bunnery Natural Foods Original or Banana Honey-Nut Granola*
• ½ cup unsalted butter, melted
• ½ cup brown sugar
• ½ teaspoon coffee extract
• ½ teaspoon vanilla
• ½ cup 2% milk

Preheat oven to 375°F.
Blend granola with all dry ingredients in a large bowl. In a separate bowl mix together the milk, the eggs and brown sugar. Add the melted butter and then incorporate into the dry ingredients until well blended.

Fill a non-stick or lined, 12-muffin baking tin halfway with batter. Sprinkle each mold with fresh blueberries and add another layer of batter to fill to about three-quarters. Sprinkle with extra granola (Banana Honey-Nut Granola is best for this) and bake for a maximum of 20 minutes. Remove from oven and allow to cool. Remove from baking tins as soon as cool enough to handle and serve warm.

  • Bunnery Natural Foods Original and Banana Honey-Nut Granola can be used in equal proportions.

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