Whole Wheat Mixed Berry Granola Topped Muffins
Wholesome breakfast muffins featuring white whole wheat flour and frozen mixed berries, topped with crunchy granola for added texture. The combination of tart berries and sweet cinnamon creates a balanced flavor perfect for morning meals or afternoon snacks. Coconut oil keeps these muffins moist while buttermilk adds tenderness. The granola topping provides a delightful crunch that sets these apart from standard berry muffins.
Ingredients
- 1 ½ cups white whole wheat flour
- ½ cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoons salt
- ¼ cups coconut oil, melted and cooled to room temperature
- ¾ cups buttermilk
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup frozen mixed berries
- 1 cup Larabar Crunchy Berry RENOLA, for topping
Instructions
- 1
Preheat oven and grease muffin pan or line with paper liners
- 2
Whisk together flour, sugar, baking powder, cinnamon, and salt in medium bowl
- 3
Mix coconut oil, buttermilk, egg, and vanilla extract in separate medium bowl
- 4
Add wet ingredients to dry ingredients and stir with spatula until just combined
- 5
Gently fold in mixed berries
- 6
Divide batter among prepared muffin cups
- 7
Sprinkle granola on top of each muffin
- 8
Bake until toothpick inserted into center comes out clean
- 9
Transfer to cooling rack and cool
Tips
Use room temperature coconut oil to prevent it from solidifying when mixed with cold buttermilk, which could create lumps in the batter.
Don't overmix the batter once you add the wet ingredients to avoid tough muffins - stir just until ingredients are combined.
Frozen berries work better than fresh as they hold their shape during baking and won't burst as easily in the batter.
Good to Know
Room temperature for 2 days in airtight container, refrigerate up to 5 days
Batter can be prepared night before and refrigerated, add 2-3 minutes to baking time
Best served warm or at room temperature
Common Mistakes
Use melted and cooled coconut oil to avoid lumpy batter
Don't overmix batter to avoid dense muffins
Fill cups only 2/3 full to prevent overflow
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
almonds or pecans work well
FAQ
Can I use fresh berries instead of frozen?
Yes, but toss fresh berries in a tablespoon of flour before folding into batter to prevent sinking. Fresh berries may release more juice during baking.
What if I can't find the specific granola mentioned?
Any crunchy granola with berries works well, or substitute with chopped nuts, oats, or a streusel topping made from butter, flour, and sugar.
How long do these muffins keep?
Store at room temperature for 2 days or refrigerate up to 5 days. They can also be frozen for up to 3 months in airtight containers.