Blueberry Granola Muffin

Recipe by

Made With QL Eggs

QL Omega Eggs

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Details

Starting with a light muffin base, you soon start noticing a delightful crunchy texture…that’s the granola and there’s lots to enjoy! Next you taste a sweet and fruity flavour, that’s the blueberry, which pairs really well with the crunchy granola! Yes, this Blueberry Granola Muffin recipe is a delightful treat. Keep in mind it’s infused with blueberries, which one of the best natural health foods we have and rich with vitamins and anti-oxidants. Also not forgetting that granolas are packed with fibres which is beneficial to our digestive system and cardiovascular health.

Be sure to maximise the health powers of the Blueberry Granola Muffin recipe by using QL Omega eggs. They are packed with Omega-3, which is link to the reduction of risks towards cardiovascular diseases!

Preparation time40 minutes

Cooking time30 minutes

Makes12 medium-sized muffins

Ingredients

Muffin Batter

190 g plain flour

2 tsp baking powder

80 g fine granulated sugar

60 g brown sugar

125 g fresh blueberries, washed and dried

130 g butter, melted and cooled

2large QL Omega eggs, lightly beaten

140 ml milk

½ tsp vanilla essence

1lemon, grated rind only

Granola Topping

80 g plain flour

40 g brown sugar

70 g butter

30 g instant oats

Method

To prepare the granola topping, preheat oven to 180C.
Toast the instant oats in the oven for 5-6 minutes until golden brown in colour. Set aside to cool.
Rub together the plain flour, brown sugar, toasted oats and butter. Chill until ready to use.
To prepare the muffin batter, sift together the flour and baking powder. Combine the flour with the sugars and blueberries, setting aside about one third of the blueberries for the top.
In a separate mixing bowl, combine the butter, QL Omega eggs, milk, vanilla and lemon rind.
Mix the dry and wet ingredients together until just combined.
To assemble, divide the batter to fill medium-sized paper muffin cups to nearly ¾ full.
Crumble some granola topping over each muffin. Set in two or three of the reserved blueberries just underneath the granola (this creates pretty muffin tops with blueberries ’peeping’ out when the muffins are baked).
Bake in the preheated oven for approximately 25 minutes or until done.