Granola Blueberry Muffins

Granola Blueberry Muffins-2650 on Whisk Together

Granola works great: on top of yogurt, on baked fruit as a crisp topping, in a fruit salad, muffins, with milk, making homemade granola bars, or I just consume copious amounts out of it from the pantry.

Granola Blueberry Muffins-2672 on Whisk Together

This granola muffin recipe is amazing!   It must start out with GOOD granola though.  The granola is the star of the show.  Using fresh or frozen blueberries added additional liquid to the original recipe, so dried blueberries need to be used per the instructions.  Or, the liquid amount needs reduced by about 3 tablespoons.

Granola Blueberry Muffins-2666 on Whisk Together

If you don’t have dried fruit, it can be removed from the recipe and still be successful.  I have made these using whole wheat and using white whole wheat flour which both work well.   As a personal preference, the family likes the white whole wheat flour just a little bit better.

This recipe is an adaptation of my pancake recipe.  I have been working on other recipes based on it as well that will be coming up soon!  The ratio of the ingredients is the same and starts with 2 cups of flour, 1 tsp. baking powder, 1/2 tsp. baking soda and 1/2 tsp. salt.  2 cups of buttermilk for pancakes or reduce to 1 and 1/2 cups for muffins.  2 eggs for pancakes, 3 eggs for waffles, 0 for muffins.  3 Tb. melted butter for pancakes, 6 Tb. butter for waffles, 1/3 cup oil for muffins – or substitute applesauce.

Granola Blueberry Muffins-2676 on Whisk Together

Instead of using blueberry granola with dried blueberries, there are a hundred other ways to use this recipe:

You could use a Maple Granola with dried cherries.

Chocolate Granola with mini chocolate chips.

Cranberry Granola with 1 tsp. orange zest.

Honey Granola with pumpkin puree substituted for some of the oil.

Tropical Granola with dried pineapple bits.

Regular Granola with raisins and 1 tsp. cinnamon.

Granola Blueberry Muffins-2679 on Whisk Together

Granola Blueberry Muffins
Author: Mary Ellen P. Riley / Whisk Together
Serves: 12 muffins
Whole Wheat muffins with berries and crunchy granola topping!
  • 2 cups (8 ounces) white whole wheat or whole wheat flour
  • 3/4 (5.7 oz) cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup (3.5 oz.) Granola
  • 1/2 cup dried blueberries
  • 1 and 1/2 tsp. vanilla extract
  • 1/3 cup coconut oil, melted and cooled to room temperature(or canola oil)
  • 1 and 1/3 cups milk
  • 4 tsp. lemon juice (fresh or bottled)
  • Topping:
  • 1/2 cup granola
  1. Preheat oven to 400 degrees.
  2. Line a muffin pan with muffin liners or spray with baking spray.
  3. In a great big bowl, mix the dry ingredients: flour, brown sugar, salt, baking powder, baking soda, cinnamon (optional), granola and dried blueberries.
  4. In a medium bowl, mix the wet ingredients: vanilla, applesauce (or oil), milk and lemon juice.
  5. Add the wet ingredients into the dry ingredients. Fold until just combined. Do NOT overmix.
  6. Divide between the 12 muffin wells. They can be filled all the way to the top.
  7. Sprinkle extra 1/2 cup granola on top of each muffin. Press gently to adhere to the batter.
  8. Bake for 14-17 minutes. To test for doneness, insert a toothpick into the center and it should not have any batter stuck to it.
  9. Cool on a wire rack. After 10 minutes, remove the muffins from the pan and cool directly on the rack.
If using fresh/frozen blueberries, reduce the liquid by 3 tablespoons.[br][br]Please weigh the flour for best results. If the flour cannot be weighed, spoon the flour out of the container into a measuring cup.


Whole Wheat Blueberry Crumb Muffins

Whole Wheat Blueberry Crumb Muffins-2278 on Whisk Together


“Meet Me in St. Louis” is over!  I have my life back!  😉

Our book club book for this month is “Stargirl” by Jerry Spinelli.

I finished watching “Fed Up” on Netflix.  It has been released for a while now and worth watching.  The basic premise is that the American public has been told for the past 30 years to eat a low fat diet in accordance with the American Heart Association recommendations and yet obesity rates are going up.  One of their main contentions is that sugar consumption is up.  The other is the amount of cheese we are encouraged to eat due to the lobbying of the Cheese Lobbyists.

Websites like Science Based Medicine go through the statistics and point out which ones are false or skewed.  Other websites believe the movie doesn’t go far enough.  The reality is probably somewhere in the middle like it always is. For a list of the “FED UP” Facts and fact checking, FoodinSight has done a great job delving into the details.

But all in all, it is an interesting movie educates those of us that don’t read the American Journal of Medicine each month 🙂  Though anyone citing studies I think needs read “How to Lie with Statistics”.  That’s another good book too – and short!


Here’s a great recipe for a Mother’s Day brunch, breakfast or any time of day.  These muffins are based on the “To Die For Blueberry Muffins” recipe at that has over 7,000 reviews.  Yes, 7,000!  It was posted over ten years ago – most of the ones on allrecipes that have tons of reviews have been on the web for like more than a decade.

Whole Wheat Blueberry Crumb Muffins-2272 on Whisk Together

You can also make these the original way with all purpose flour.  They will not have that slighty wheat-y taste.


Whole Wheat Blueberry Crumb Muffins-2268 on Whisk Together

The original recipe also uses vegetable oil for its fat.  This yields a more tender muffin.  Or, you can use applesauce.   Applesauce often creates a less tender and more gummy muffin, but most of us don’t mind or even notice.   The fat is good for you, you say?  Why yes it is!  Which is why my muffins get split and slathered with great gobs of but-tuh.  Or avocado.  Ew avocado and blueberries…. maybe not.


Whole Wheat Blueberry Crumb Muffins-2273 on Whisk Together



Whole Wheat Blueberry Crumb Muffins
Author: Mary Ellen P. Riley / Whisk Together
  • 1 and 1/2 cups white whole wheat flour
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/3 cup vegetable oil or applesauce
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. vanilla extract
  • 1 cup fresh or frozen blueberries
  • Topping:
  • 2 Tb. butter, 4 Tb. flour, 4 Tb. brown sugar
  1. Preheat oven to 400 degrees. Line or grease a muffin pan.
  2. In a great big bowl mix up the dry stuff: flour, sugar, brown sugar, salt and baking powder.
  3. In a medium bowl mix the wet stuff: vegetable oil, egg, milk and vanilla.
  4. Add the wet stuff to the dry stuff and fold in to combine. Leave some flour streaks.
  5. Fold in the blueberries.
  6. Divide the batter between the wells. Sometimes I get only 10 muffins instead of 12.
  7. Mix the topping ingredients in another bowl. It will form crumbles.
  8. Top the batter with the topping and gently press down.
  9. Bake for 20 minutes or until a toothpick comes out of the center clean.
If using frozen blueberries and you do not want any blue streaks at all, then you can rinse the blueberries in a colander and pat dry on a paper towel. This should eliminate that purple muffin color that sometimes results from using frozen blueberries.[br][br]To avoid the blueberries falling to the bottom, toss them in a tablespoon of the dry ingredients before mixing.[br][br]Adapted from


Double Chocolate Oat Muffins

Double Chocolate Oat Muffins

I started an Etsy store!!  There is a new link at the top of the website as well.  I hope to put LOTS more fun kitchen items inside the store soon.  But for now this is what I have 🙂  I had an idea for a BBQ sauce jar… but the vinyl wouldn’t cooperate. The tiny letters would get mangled up in the machine because the letters were so small even in sans serif font.  It would have been cute though!

Chocolate Oat Muffins-2320 on Whisk Together

Recipe:  This recipe can be gluten free using old fashioned oats made in a gluten free facility.  Hershey’s semi-sweet chocolate chips and mini chips have been declared gluten free by the USDA as well.

Chocolate Oat Muffins-2314 on Whisk Together

These are one of the few ways my son will eat oatmeal!  He used to eat it every day with me and now doesn’t like it.

Why I like this recipe:
1.  Easy to make and no special ingredients.
2.  No large amounts of oil.
3.  It is made to use applesauce instead of oil – instead of most recipes where I just have to cross my fingers and hope for the best.
4.  The muffins stayed moist for over 3 days.
5.  The muffins smell heavenly and fill you up!
6.  Kid approved and great for breakfast on the go!
7.  My gluten free friends can eat them
8.  Or bake some in a donut pan like below and have an extra special fun breakfast!

Chocolate Oat Muffins-2290 on Whisk Together

Double Chocolate Oat Muffins
Author: Mary Ellen P. Riley / Whisk Together
  • 1 and 3/4 cup old fashioned oats
  • 3/4 cup unsweetened cocoa (natural or Dutch Processed, I like Rodelle)
  • 1/2 tsp. cream of tartar or 2 tsp. white or apple cider vinegar
  • 1 tsp. espresso powder (optional but tasty)
  • 1 and 1/2 tsp. baking powder
  • 1 and 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs
  • 1/2 cup applesauce
  • 2 tsp. vanilla extract
  • 1/2 cup plain Greek or regular yogurt
  • 1 cup hot water or hot coffee
  • 1 cup sugar or sugar substitute or 1/2 cup baking stevia
  • 1/2 cup mini chocolate chips
  1. Preheat oven to 400 degrees.
  2. Spray a muffin tin with baking spray or line with cupcake liners.
  3. In a food processor or blender, pulverize the oats into a flour-like consistency.
  4. Add the dry ingredients to the processor/blender: cocoa, cream of tartar, baking powder, baking soda and salt. Pulse to combine.
  5. In a great big bowl, mix the wet stuff: 2 eggs, applesauce, vanilla, yogurt, hot water/coffee and sugar.
  6. Add dry stuff to the wet stuff and stir until just combined. Add most or all of the chocolate chips to the batter. Save some for later if you want pretty chocolate chips on top of the muffins.
  7. Divide batter between the 12 muffin wells. I filled mine 80% full.
  8. Put into the oven.
  9. DROP TEMPERATURE!! to 350 degrees on the oven.
  10. Bake for 18-20 minutes or until a toothpick comes out relatively clean. No crumbs, but may have some melted chocolate chips on the toothpick.
  11. Remove muffins from oven.
  12. Place extra reserved chocolate chips on top if desired.
  13. After 10 minutes, remove muffins from the pan and cool on a cooling rack.
Recipe adapted from Dashing Dish


Pineapple Coconut Muffins

Pineapple Coconut Carrot Muffins_2 on Whisk Together

I finished “The Chaperone” by Laura Moriarty.  I was pretty good and neat to read about the era of silent movies and prohibition.


I was trying to use up my carrots and pineapple and arrived at this recipe.  If you like pineapple and coconut combos, then you will like this recipe!

Pineapple Coconut Carrot Muffins_3 on Whisk Together

Pineapple Coconut Muffins


  • 1 cup AP flour (or white whole wheat)
  • 1 cup whole wheat flour (or white whole wheat)
  • 1 cup old fashioned oats
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger (optional)
  • 1 cup milk
  • 3/4 cup applesauce
  • 3/4 cup or 1/2 cup brown sugar
  • 1/3 cup vegetable oil (or sub applesauce)
  • 1 egg
  • 2 tsp. vanilla
  • 1 and 1/2 cups grated carrots (about 3 medium to large ones. I use a small grate.)
  • 1/2 cup plus additional sweetened flaked coconut
  • 1 cup of pineapple cut into small chunks or drained from a can


  1. Preheat oven to 375 degrees. Prep your muffin pan with cupcake liners or baking spray. This recipe makes 18 muffins.
  2. In a great big bowl, mix the dry stuff: flours, oats, baking powder, baking soda, salt, cinnamon and ginger.
  3. In a medium size bowl, mix the wet stuff: milk, applesauce, brown sugar, oil or applesauce, egg and vanilla.
  4. Add wet to dry. Stir until just combined and leaving streaks of flour.
  5. Add the carrots, 1/2 cup coconut and pineapple. Stir gently.
  6. Scoop into the muffin about 3/4 - to almost full.
  7. Sprinkle more coconut on top. Bake 20-25 minutes. Cool for 10 minutes. Remove from pan and cool on cooling rack. Store at room temperature or freeze for later.


Recipe from Kitchen Treaty

Pumpkin Chocolate Chip Muffins

Pumpkin Muffins on Whisk Together

I know it is winter… but I still love pumpkin 🙂  High in fiber and vitamin A – it is available all year round in the pumpkin puree can.  My store started marking them half off since the season is over and I bought more!  Plus, the kids LOVED these.  They ate them up like there was no tomorrow.  I’m not a huge chocolate fan and loved both the chocolate and cranberry version.  After 1 day, I had to make more of them.  It was crazy!  Then, we had a playdate and the kids wanted more as well.  So, I would definitely call these kid-friendly!

Why I love this recipe:
1.  You can opt for no oil or butter.
2.  You can use whole wheat and/or white whole wheat instead of all-purpose flour
3.  There is quite a bit of fruit in the muffin.  Other recipes add 1-2 tablespoons.
4.  Freezer friendly (of course!)
5.  Very moist
6.  Simple to make
7.  If you mess up the baking powder and baking soda by reversing the ingredients – it still turns out okay!  Believe me – I know!
8.  You can change the mix -ins or omit them.

Why the oven temperature change in the directions?  Whenever I make something that needs “lift” like cupcakes, biscuits, muffins or bread, I always preheat the oven 25 degrees higher.  Once the oven is opened in order to put the food into it, the oven’s temperature will decrease.  In addition, these high rising foods need a good burst of heat to rise high.  The increased oven temperature will do this.  Always remember to reduce your temperature though or the baked goods would burn.  400 degrees is great for steak, but not for muffins.

Right now, I’m watching HGTV.  I wish those “Property Brothers” or the Love it/List It couple would come to my house.  Their houses all are so pretty!

Pumpkin Chocolate Chip Muffins

Yield: 12 muffins or 24 mini muffins


  • 6.75 ounces (1 and 1/2 cups) white whole wheat or all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • heaping 1/2 teaspoon ground ginger
  • heaping 1/2 teaspoon ground cinnamon
  • pinch ground cloves
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 cup pureed pumpkin (like from the can)
  • 1/2 cup buttermilk (or 1/2 Tb. lemon juice with 1/2 cup milk)
  • 2 tablespoons canola oil or applesauce
  • 1 egg
  • 2/3 cup chocolate chips, mini chocolate chips or dried cranberries (chopped)


  1. Preheat oven to 400 degrees.
  2. In a great big bowl add the dry ingredients: flour, baking powder, baking soda, spices, and salt. Whisk together.
  3. In a medium bowl add the wet ingredients: sugars, pumpkin, buttermilk, oil (or applesauce) and egg. Whisk together.
  4. Add the wet stuff to the dry stuff. Fold the ingredients together with a spatula until just barely combined. Then, fold in the chocolate chips.
  5. Spray a muffin tin with cooking spray (I like Baker's Joy). Divide the batter using a spoon and fill 3/4 of the way up. I use a large cookie scoop for regular muffins and small cookie scoop for mini muffins.
  6. Put the muffins into the oven. REDUCE the oven to 375 degrees. Bake 14-15 minutes for mini muffins and 18-20 minutes for regular muffins.


Recipe adapted from Cooking Light


Pumpkin Cream Cupcakes

These were easy breezy to make.  It has been a year or two since I made them and still love them, so I better post it if I remember the pumpkin cream cupcakes that long!  Serve as a brunch or dessert.  I think some stabilized whipped cream with nutmeg grated on top would be pretty.  This was before I switched to almost all crazy homemade stuff.   Here I dolloped the cream cheese by squeezing it through a ziplock bag with one corner cut off.  Then, I dragged a butter knife through the center in order to create the heart shape.

Of course, I’ve already started making my pumpkin oatmeal again!  Good thing I post these things or I’d never find them sometimes.  I doubled the recipe and put it into my 11×7 pyrex baking dish because my Corningware was dirty from taco chili.  I baked it 25 minutes instead of 15 minutes and it turned out great!

Pumpkin Cream Cupcakes
24 cupcakes

1 spice cake box mix
1 (3.4 oz) instant vanilla pudding mix
1 cup pureed pumpkin
8 oz. cream cheese, room temperature
1/4 cup sugar
1 egg, room temperature

1.  Preheat oven to 350 degrees.  Prep your cupcake pans with liners.  Make the cake batter per the directions on the box and add the pudding mix and pumpkin as well.  Divide the batter between the cupcakes.  I use a large cookie scoop for this.
2.  In a large bowl, beat the cream cheese until smooth.  Add the sugar and egg.  Dollop a tablespoon of this mixture on top of the cupcake or use a ziplock bag with one corner trimmed off.
3.  Bake for 18-21 minutes.  Cool for 10 minutes then remove from the pan and cool complete on a wire rack.

Recipe from Kraft Recipes

Lemon Raspberry Yogurt Muffins

These were fantastic and we again ate them all in 2 days.  For a crowd, I would suggest way more than 12.  Each of us had 2-3 the first day.  I actually like this combo better than the lemon blueberry yogurt muffins, but it is much more difficult (it seemed) to work with folding raspberries into the batter.   Maybe next time I should use partially frozen raspberries and they might not turn mushy.  It didn’t matter – it was all good in the end.

You can use AP flour or white whole wheat flour.  You can use applesauce or oil.  As mentioned previously, I notice a difference in how the muffin bakes up rather than taste when making these substitutions and it is a matter of personal preference as well as how “pretty” you want them to look.

What I discovered this week:  strawberry lemonade is yummy, but adding lemon zest to strawberry smoothie is not tasty at all; the granola sliced apple sandwich all over Pinterest isn’t that great I don’t think but peanut butter and raisins on a sliced apple was delicious; David Lebovitz’s book “The Sweet Life in Paris” is really good.  He has lots of recipes and a great writing style that makes it a breeze to read.

Lemon Raspberry Yogurt Muffins
yield 15 muffins

1 and 1/2 cups (7.5 ounces) + 1 Tb. AP flour, divided
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain yogurt (whole milk or low fat)
1 cup sugar
3 eggs
2 tsp. grated lemon zest (about 2 lemons)
1/2 tsp. vanilla extract
1/2 cup applesauce (or oil)
1 and 1/2 cups raspberries, fresh or frozen (if frozen, thaw and rinse until clear)

1.  Preheat oven to 350 degrees.  Grease two  12- cup muffin pans with Baker’s joy, or shortening and flour or cupcake liners.  Remember to fill the empty cups with water to prevent scalding your pan.
2.  Mix the dry stuff in a large bowl:  1 and 1/2 cups flour (7.5 oz), baking powder, salt.
3.  Mix the wet stuff in a medium bowl:  yogurt, sugar, eggs, zest, vanilla, and applesauce.
4.  Toss the blueberries in 1 Tb. of flour.
5.  Now the muffin method:  Add wet to dry and fold in the ingredients.  You should have a few streaks of flour left.  Overbeating will result in tougher muffins.
6.  Fold in the blueberries.  Since you are folding more, the streaks of flour should be almost gone.
7.   Scoop the batter with a large scoop into the pan.  Fill almost to the top!
8.  Bake 20-25 minutes.  Toothpick will come out clean with a little blueberry juice on it and a couple muffins will be browning on the edges.
9.  Cool muffins about 10 minutes and then put on a wire rack to continue to cool.

Recipe adapted from: Sweet Peas Kitchen

Apple Pecan Muffins

With school starting, it is a little more hectic in the morning and needing a quick breakfast is sometimes essential.  These muffins are almost like morning glory muffins, but without the carrots and raisins.

**Updates on Recipes**
1.  Bad News:  I made the baked apple oatmeal with the oatmeal sitting overnight, so all I would have to do is throw it in the oven the next morning.  The texture was really bad.  I wouldn’t recommend making it the night before.

2.  Good News:  I used my honey whole wheat roll bread dough to make some cinnamon rolls.  They tasted AWESOME!  What a great way to make healthier cinnamon rolls with whole wheat flour.  Of course, I made the dough in the bread machine which made it extra easy.  I even let them all sit in the fridge overnight instead of the 30 minute rise, and this worked out great.

3.  I found and purchased Kellogg’s Whole Grain Brown Rice Krispies.    I have seen the ingredient for years listed in healthy cookbooks, but could never find the product.  Reviews on Amazon are really good or really bad.  I guess we will see! I didn’t notice they had BHT in them.  I always have to shop with kiddos – sigh – can’t win them all!  Of course Kellogg’s has to ruin a product like they always do.

Apple Pecan Muffins
yield 15 muffins

2 cups oats
1 and 1/4 cup AP flour or white whole wheat flour
1/2 cup brown sugar
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
1/2 tsp. cinnamon
1 cup buttermilk (or 1 Tb. lemon juice and add milk until hits 1 cup mark)
2 Tb. oil or applesauce
1 egg
1 cup shredded apple (2 apples; you may want to stash this in water spiked with a little lemon juice to prevent browning)
1/2 cup pecans, toasted and chopped

1.  Preheat oven to 400 degrees.
2.  In a great big bowl:  mix oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon.
3.  In not so big of a bowl:  mix buttermilk, oil and egg.
4.  Add wet to dry and mix together a little bit.  Then add shredded apple and pecans.  Stir until just barely combined.  Some flour showing is okay.
5.  Bake 23-25 minutes.

Granola Muffins

Yum-O!  These are quick and easy .  They tasted fresh and moist even 3-4 days kept in an airtight container.  I think they are probably as good as the granola you put into them.  I used Trader Joe’s Granny’s Apple Granola.  Oh my – it tastes JUST like you’re eating apple crisp.  But without all the baking.  Probably the best granola I’ve had from a box.  I liked how it worked here, but feel free to use your homemade granola or favorite store-bought.

For egg allergy people – this recipe has NO eggs!

Granola Muffins
yield 12 muffins

2 cups white whole wheat or whole wheat flour
1 cup brown sugar
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. cinnamon (if it goes well with your granola choice)
1 cup prepared granola
1 tsp. vanilla
1/3 cup vegetable oil or applesauce
1 and 1/2 cups buttermilk (or sub 1 and 1/2 Tb. lemon juice and fill with milk until hits 1 and 1/2 cups)

1.  Preheat oven 400 degrees.  Prep muffin pan with liners or spray with Bakers Joy.
2.  In a great big bowl:  mix up your flour, sugar, salt, baking powder, baking soda, cinnamon and granola.
3.  In a slightly smaller bowl:  mix up your vanilla, oil or applesauce and buttermilk.
4.  Dump wet into the dry and stir until just barely combined.
5.  Scoop the mixture evenly into the 12 wells.  These can go almost to the top without much worry.
6.  Bake 16-18 minutes.  Cool on wire rack for about 10 minutes.  Then remove muffins and let them cool on the wire rack.

Recipe from King Arthur Flour

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