Blueberry Granola Whole Wheat Muffins

This is another great recipe from Small Batch Baking. This is a super healthy  treat when you want to make something special for breakfast, especially when you have fresh blueberries on hand in summer.

• 1/3 cup whole wheat flour
• 1/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• pinch of salt
• pinch of ground nutmeg
• 1/2 cup granola
• 1/4 cup nonfat buttermilk
• 1/4 cup firmly packed light brown sugar
• 1 medium egg
• 1 tablespoon vegetable oil
• 1/2 teaspoon pure vanilla extract
• 1/3 cup fresh or thawed blueberries

Place an oven rack in the center of the oven and then preheat the oven to 350 degrees. Lightly grease 4 muffin cups.

Place a flour sifter over a medium bowl. Put the flours, baking powder, baking soda, salt and nutmeg in the sifter and sift the ingredients into the bowl. Mix in one half of the granola.

Place the buttermilk, brown sugar, egg, oil, and vanilla in another medium size bowl. Whisk to blend, making sure that any brown sugar lumps are dissolved. Add this mixture to to the flour mixture and stir just until the dry ingredients are moistened. Gently stir in the blueberries. Spoon the batter into the muffin cups, they should be about 3/4 full (use another one or two muffin cups instead of filling the original four too full). Sprinkle the remaining granola over the muffins and gently press pat the topping down so it won’t fall off. Fill the remaining muffin cups with some water to avoid scorching.

Bake the muffins about 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Place the muffin pan on a wire rack to cool for 5 minutes. Then carefully pour out the water in the empty cups. Take the muffins out of the cups and let them cool for 5 minutes. Serve warm or room-temperature. The muffins will keep for one day in a sealed plastic bag.