Blueberry Granola Breakfast Muffins
Indulge in the nostalgic taste of my grandmother's Blueberry Granola Breakfast Muffins, a cherished recipe passed down through generations. These delightful muffins are not only packed with wholesome granola and fresh blueberries, but they also come with the incredible benefit of a batter that stays fresh in your refrigerator for up to 6 weeks! Imagine waking up to the warm aroma of freshly baked muffins anytime you crave them. Perfect for breakfast or a quick snack, these muffins are a delicious way to start your day. With a moist texture and just the right amount of sweetness, they are sure to become a staple in your kitchen. Let’s get baking and enjoy the taste of home-cooked goodness!
N/A
Servings
150
Calories
8
Ingredients
Ingredients
granola cereal
1 quart (without raisins)
sugar
3 cups
all-purpose flour
5 cups
baking soda
2 tablespoons
vegetable oil
1 cup
buttermilk
1 quart
eggs
4
blueberries
1 pint
Instructions
1
In a large mixing bowl, combine the granola cereal, sugar, all-purpose flour, and baking soda. Stir until well mixed and set aside.
2
In another bowl, whisk together the vegetable oil, buttermilk, and eggs until fully incorporated.
3
Gradually add the dry mixture to the wet ingredients, stirring gently just until moistened. Be careful not to overmix; a few lumps are okay.
4
Prepare a muffin pan with paper liners or lightly grease it. Using a scoop or spoon, fill each muffin cup about two-thirds full with the batter.
5
Carefully drop 4 blueberries into each filled muffin cup. Use a fork to gently push the berries down into the batter until they are mostly covered.
6
Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7
Remove from the oven and allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
6.7g
Fat
23.3g
Carbs
1.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What makes Blueberry Granola Breakfast Muffins unique?
The unique feature of these muffins is that the batter stays fresh in your refrigerator for up to 6 weeks.
How long can I store the muffin batter in the fridge?
You can store the batter in your refrigerator for up to 6 weeks.
What is the calorie count for one of these muffins?
Each muffin contains approximately 150 calories.
How much fat is in each muffin?
Each muffin contains 6.7g of fat.
What is the carbohydrate content per serving?
There are 23.3g of carbohydrates in each muffin.
How much protein does one muffin provide?
Each muffin provides 1.3g of protein.
What type of granola cereal is recommended?
The recipe recommends using 1 quart of granola cereal without raisins.
How much sugar is required for the batter?
The recipe calls for 3 cups of sugar.
How much all-purpose flour should I use?
You will need 5 cups of all-purpose flour.
What amount of baking soda is needed?
The recipe requires 2 tablespoons of baking soda.
How much vegetable oil is used in the recipe?
One cup of vegetable oil is needed.
What kind of milk is used in these muffins?
The recipe uses 1 quart of buttermilk.
How many eggs are included in the mixture?
There are 4 eggs in the batter.
How many blueberries are needed in total?
You will need 1 pint of blueberries.
How many blueberries should I add to each muffin?
Carefully drop 4 blueberries into each individual muffin cup.
What temperature should the oven be set to?
Preheat the oven to 350°F (175°C).
How long do the muffins need to bake?
The muffins bake for 18 to 20 minutes.
How full should I fill the muffin cups?
Fill each muffin cup about two-thirds full with the batter.
How do I incorporate the blueberries into the cups?
Use a fork to gently push the berries down into the batter until they are mostly covered.
Is it okay if the batter has lumps?
Yes, a few lumps are okay; be careful not to overmix the batter.
How do I know when the muffins are done?
They are done when a toothpick inserted into the center comes out clean.
Where should the muffins cool?
Allow them to cool in the pan for a few minutes before moving them to a wire rack.
How should I prepare the muffin pan?
You can use paper liners or lightly grease the muffin pan.
What is the texture of these muffins?
The muffins have a moist texture with just the right amount of sweetness.
What are the dry ingredients in this recipe?
The dry ingredients include granola cereal, sugar, all-purpose flour, and baking soda.
What are the wet ingredients in this recipe?
The wet ingredients consist of vegetable oil, buttermilk, and eggs.
Is this a family recipe?
Yes, this is a cherished recipe passed down from the author's grandmother.
Can I eat these for snacks?
Yes, they are perfect for both breakfast and quick snacks.
What is the preparation method for the granola?
The granola cereal should be used without raisins.
Why is the 6-week shelf life beneficial?
It allows you to bake fresh muffins anytime you want without preparing new batter.