Breakfast is by far my favorite meal of the day, but despite my heavy addiction to pancakes, (which you’ll find here, here…and here) I hardly ever make them during the workweek. I’d much rather opt for sleep than wake up early to prepare a full breakfast. Instead, I usually just make myself a blueberry smoothie which takes less than 5 minutes. But as it’s recently been damp, chilly and rainy in LA, a cold smoothie simply does not sound appealing.
I always gaze at the marble loafs and sugary-coated scones at Starbucks and dream of eating them, but having a sugar rush first thing in the morning isn’t what I want. So, to hit the spot, I’ve moved my attention to something just as healthy as my smoothie, but with less sugar than the marble loafs I lust over—Granola Blueberry Muffins. Surprisingly they’re just as flavorful and easy to make.
I baked some up and stuck the remaining muffins in the freezer a few days ago. And today I stuck one in the oven on low while I finished getting ready. By the time I was done, I wrapped it in a paper towel and was on my way. Voila–the perfect quick and healthy breakfast.
Granola Blueberry Muffins
Recipe from NY Times
Yield: 12 muffins
I made a couple of tweaks to the original recipes. Since I think raisins ruin everything, I excluded them and replaced them with chopped walnuts. I highly recommend this, as they added an extra crunch and made for a more interesting texture. I also added blueberries, but I think cranberries or raspberries would work beautifully.
1 cup granola
1/2 cup low-fat milk (I had whole milk)
1/2 cup of walnuts, chopped
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large or extra large eggs
1/4 cup mild honey, such as clover
1/2 cup buttermilk or plain low-fat yogurt (I went with the low-fat yogurt)
1/4 cup canola oil
1 teaspoon vanilla extract
Preheat the oven to 375ºF with a rack in the middle. *Oil 12 muffin cups. Combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.
Sift together whole wheat flour, baking powder, baking soda, and salt.
In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well
Spoon into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.
*Oiling the muffin liners is super important. They’re not like cupcakes, which don’t require it at all. If you don’t oil them, you’ll find that when you try and take the liners off the muffin bottoms will be destroyed. Not fun.