If you're after a slightly more substantial treat, these blueberry muffins are both healthy and hearty. They're incredibly light, fluffy & super easy to whip up for an on-the-go snack.
INGREDIENTS
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2 eggs
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1 cup white sugar (plus an additional 1-2 tsp for sprinkling)
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1/2 cup vegetable oil
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1 tsp vanilla extract
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1 & 1/2 cups all-purpose flour
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1 & 1/2 cups Spoon Cinnamon + Pecan Granola
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1/ tsp salt
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1/2 tsp baking soda
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1 cup Greek yoghurt
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1 cup fresh blueberries - dried and rinsed
METHOD:
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Preheat oven to 180° (fan), and grease a 12 cup muffin pan.
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In a large bowl, beat eggs (preferably with an electric hand mixer). Add 1 cup white sugar and beat until completely combined. Pour in the oil, while beating, and then add vanilla.
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In a separate bowl, stir together flour, 1/2 cup granola (reserve rest for topping), salt and baking soda.
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Using a wooden spoon, mix dry mixture into wet mixture a little at a time, alternating with the Greek yoghurt.
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Add the blueberries and mix with the wooden spoon just until combined. Divide the batter between the prepared muffin cups. Sprinkle muffin tops with remaining granola.
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Watch closely towards end of baking time and if granola is browning too quickly, lightly lay a sheet of foil over the top for remaining baking time.
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Remove from oven and allow muffins to cool for about 10 or 15 minutes and then carefully remove from tin to cool completely. Store leftovers in an airtight container.
