Blueberry Granola Crunch Muffins




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. 


  • 2 eggs

  • 1 cup white sugar (plus an additional 1-2 tsp for sprinkling)

  • 1/2 cup vegetable oil

  • 1 tsp vanilla extract

  • 1 & 1/2 cups all-purpose flour

  • 1 & 1/2 cups Spoon Cinnamon + Pecan Granola

  • 1/ tsp salt

  • 1/2 tsp baking soda

  • 1 cup Greek yoghurt

  • 1 cup fresh blueberries - dried and rinsed


  1. Preheat oven to 180° (fan), and grease a 12 cup muffin pan.

  2. 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.

  3. In a separate bowl, stir together flour, 1/2 cup granola (reserve rest for topping), salt and baking soda.

  4. Using a wooden spoon, mix dry mixture into wet mixture a little at a time, alternating with the Greek yoghurt.

  5. 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.

  6. 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.

  7. 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.

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