Best Blueberry Cranberry Agave Granola Muffins Recipes

GRANOLA BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

GRANOLA STREUSEL CRANBERRY MUFFIN MIX

Steps:

• Whisk first six ingredients. Place in a 1-qt. jar; top with cranberries. In a small plastic bag, combine streusel ingredients. Add to jar; cover. Store in a cool dry place up to 3 months., To prepare muffins: Preheat oven to 375°. Place muffin mix in a large bowl. In a small bowl, whisk egg, water and canola oil until blended. Add to muffin mix; stir just until moistened. Fill paper or foil-lined muffin cups three-fourths full. Combine streusel with melted butter. Sprinkle evenly over muffin cups., Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

BLUEBERRY CRANBERRY MUFFINS

Steps:

• Line 24 muffin cups with paper liners and set aside.
• Preheat oven to 400º F. In a large mixing bowl, combine flour, 1/2 cup sugar, baking powder and salt and stir to mix.
• Combine milk, oil and eggs in a medium bowl and beat with a wire whisk until blended.
• Make a well in dry ingredients and pour the liquid ingredients into the well all at once. Stir until just moistened.
• In a medium bowl, combine 4 tablespoons sugar and blueberries and toss to coat with sugar.
• Stir gently into batter just until blueberries are distributed.
• Spoon batter into muffin cups, filling 3/4 full. Bake at 400º F for 20-25 minutes, until light golden brown and firm to the touch.
• Let cool on wire rack 3-4 minutes, then remove muffins from pan and cool completely on wire rack. Store tightly covered at room temperature.

VEGAN BLUEBERRY MUFFINS

Steps:

• Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
• Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.

BLUEBERRY-CRANBERRY AGAVE GRANOLA MUFFINS

Steps:

• Preheat oven to 325°F. Mix the wet ingredients in separate large bowl or blender. Mix dry ingredients (except oats) in a separate bowl. Add dry ingredients to wet ingredients. Mix well. Add oats, one cup at a time. Fold in blueberries and cranberries. Fill muffin tin to top and bake at 325°F for 23 to 28 minutes.