Bakery Style Blueberry Muffins w/ Granola Topping

If you have picky kids that won’t eat a good breakfast in the morning try these Bakery Style Blueberry Muffins w/ Granola Topping. These healthier homemade option will tempt even the pickiest of eater to indulge while giving them some nutrients to start their day. We love the crunchy granola topping for some added crunch. Pair with some sausages or a cup of Greek yogurt for a complete meal.

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Bakery Style Blueberry Muffins w/ Granola Topping

Total Time45 minutes mins

Servings: 20

Ingredients

Wet Ingredients

• 1 cup Butter (melted )
• 2 Egg
• 1/2 cup Greek yogurt (I like plain, whole milk )
• 1/2 cup Maple syrup
• 2 tsp Vanilla extract
• 1 cup Milk

Dry Ingredients

• 3 cup Einkorn flour
• 1 tsp Pink himalayan salt
• 2 tsp Baking powder
• 1 cup Coconut sugar (can sub cane sugar)
• 2 cup Blueberries (can use fresh or frozen here)

Granola Topping

• 1 cup Rolled oats
• 1/4 cup Butter (melted)
• 1/2 cup Coconut sugar (can sub cane sugar)
• 1/4 tsp Pink himalayan salt
• 1 tsp Vanilla extract

Instructions

Make Muffin Batter

• Preheat oven to 350 degrees and line 20 muffin cups with silicone or parchment liners 
• In a medium bowl, add 1 cup Butter (melted )2 Egg, 1/2 cup Greek yogurt (I like plain, whole milk ), 1/2 cup Maple syrup, 2 tsp Vanilla extract, and 1 cup Milk. Whisk well 
• In a large bowl, add 3 cup Einkorn flour, 1 tsp Pink himalayan salt, 2 tsp Baking powder, 1 cup Coconut sugar, and 2 cup Blueberries. Toss well to coat the blueberries.  
• Combine the wet and dry ingredients and mix well to incorporate flour. 
• Spoon about 1/4 cup batter into muffin tins

Granola Topping

• Mix 1 cup Rolled oats, 1/4 cup Butter melted, 1/2 cup Coconut sugar, 1/4 tsp Pink himalayan salt, and 1 tsp Vanilla extract in a small bowl. Add 1 tbsp of mixture to the top of each muffin
• Bake at 350 for 30-32 minutes, until center is set
• Cool for 10 minutes before enjoying! 

Notes

Storage

• They keep well in airtight container for a few days at room temperature or you can freeze and pull them out as needed. Reheat them in the oven at 350 for 10-12 minutes

allergens

• can be made nut free if you sub coconut sugar for cane sugar