Over the last few weeks, I’ve inundated you with blueberry recipes. With the season almost over, I promise to move on to a different theme next week. But only after sharing one last recipe given a thumbs up by the weekend wedding crowd. The recipe’s super easy, so try it out and leave a comment. Thumbs up for you or thumbs down?
Blueberry Granola Muffins
1 cup all purpose flour
1 cup whole wheat flour
3/4 cup granola
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon soda
3/4 teaspoon salt
1 beaten egg
3/4 cup buttermilk
1/3 cup cooking oil
1 pint fresh or frozen blueberries
1 teaspoon finely grated lemon peel
Preheat oven to 375 degrees. Mix all dry ingredients together. Stir in milk, egg and oil until dry ingredients are just moistened. Carefully fold in blueberries and lemon peel. (If using frozen blueberries, thaw and drain them first.) Spoon batter into greased or paper bake cup-lined muffin pan until cups are 2/3 full. Bake 18 – 20 minutes. Makes 12 muffins.
