Ingredients
1-1/2 cups whole wheat flour1/2 cup all-purpose flour1/4 cup packed brown sugar2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon baking soda1 cup granola without raisins, divided1 large egg, room temperature1 cup buttermilk1/4 cup canola oil2 tablespoons orange juice1 tablespoon lemon juice1 cup fresh or frozen unsweetened blueberries
Preparation
Preheat oven to 400°. In a small bowl, whisk flours, brown sugar, baking powder, salt and baking soda. Stir in 1/2 cup granola. In another bowl, whisk egg, buttermilk, oil and juices until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Fill 12 greased muffin cups three-fourths full; sprinkle remaining granola over batter. Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack.
