Saturday, October 19, 2013

Blueberry Granola Muffins

Featured Ingredient: Granola














Crunchy and sweet, what’s not to love about granola. Which is why I like to take granola outside of the bowl and infuse it into muffins. With the onslaught of recipes I have had to develop lately for my magazine writing, it had been much too long since I had the chance to bake up a batch of wholesome muffins. I think muffins are one of my top comfort foods. Well, at least homemade ones and not the store-bought versions that are pumped full of white flour and heavily processed sweeteners. Blah!!

These moist blueberry muffins have a perfect mixture of lemon tang, nutty nuances from almond flour and granola crunch. I guess you could make an argument that they could be used as a somewhat healthy breakfast on-the-go. So if you’re muffin crazy like me, give these a shot and let me know how you like them.

For this recipe, I made good use of one of my favorite store-bought granola items: KIND Grain Clusters. They are gluten-free and come in a range of tasty flavors such as Dark Chocolate Cranberry and Oats & Honey. Best of all, they aren’t overloaded in sugar and come minus the off-flavors that some packaged granola has. KIND also makes some of the most wholesome, delicious bars on the market. So save for homemade granola, which is always awesome, KIND is one of the best options out there.














The great news is that KIND has agreed to award one of my readers with an assortment of their grain clusters. It’s an awesome prize. To enter, all you need to do is leave a comment on this blog post that says “How kind of KIND” along with some way of identifying yourself such as your initials, name or email address and I will use this online tool to randomly select a winner. I’ll announce the winner on Friday October 25th, so if you entered write the date down on your calendar and check back in then for a chance to claim your prize.

Good news Suzanne, you were randomly selected the winner of the KIND giveaway. Just use the contact button above to send me your shipping details and I'll get them to send some goodies your way. 

Blueberry Lemon Granola Muffins














1 cup whole wheat pastry flour
1 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 large egg
1/2 cup sugar of choice
1/2 cup low-fat plain yogurt
1/3 cup melted coconut oil or other oil of choice
Zest of 1 lemon
Juice of 1 lemon
1 1/2 cups granola of choice
1 cup fresh or frozen blueberries

Preheat oven to 350 degrees F. In a large bowl, combine flours, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a separate bowl, lightly beat egg. Stir in oil, sugar, yogurt, lemon zest and lemon juice. Add wet ingredients to dry ingredients and stir until just combined. Fold in 1 cup granola and blueberries.

Divide batter among 12 standard sized greased or paper lined muffin cups and sprinkle remaining granola on top of the batter. Bake for 20 minutes, or until an inserted toothpick comes out nearly clean. Let cool several minutes before unmolding.

Switch hits:

  • Replace the lemon with orange
  • Use spelt or kamut flour instead of whole wheat pastry
  • Swap out yogurt for low-fat sour cream 

4 comments:

  1. How kind of KIND! I'm totally going to try this recipe, thanks for the great idea to put granola in a muffin! I love crumble toppings and this makes perfect sense :D

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  2. How kind of Kind. I enjoy their bars& would love to try their granola.

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  3. “How kind of KIND” sounds like i need to try this one out.K. Allen

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  4. How kind of KIND and their bars rock too!

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