Mega Medley Blueberry Muffins

Posted by Jessica Duncan on

This is a classic blueberry muffin recipe, but adding the Mega Medley Singing Bowl Granola adds a wonderful crunchy texture as well as a blast of flavours from all the seeds and coconut.  These muffins are an excellent school snack as they are nut-free. 

Close up photo of Mega Medley Singing Bowl Granola  Hemp, chia, flax, sesame, sunflower and                                                 pumpkin seeds add crunch, flavour and nutrients. 

Singing Bowl Granola with a plate of Mega Medley Blueberry Muffins

Mega Medley Blueberry Muffins ready to be devoured!



3/4 cup (+ 1/4 cup for topping) Mega Medley Singing Bowl Granola          

1 1/2 cups flour (unbleached white or whole wheat)              

2 1/2 tsp. baking powder                                                  

3/4 cup brown sugar

1 cup frozen blueberries

zest from 1/2 lemon

pinch of salt

1/3 cup melted coconut oil or butter

1 cup milk (almond, oat or soy milk also work)

1 large egg

 Pre-heat oven to 350 degrees and prepare your muffin tin with paper liners. In a large mixing bowl, thoroughly mix together all the dry ingredients with the blueberries and lemon zest. Melt the coconut oil/butter in a small pot or in the microwave. In a separate bowl, whisk together the milk and egg.

 Make a well in the dry ingredients. Pour coconut oil/butter into the well, add milk and egg combination, and fold all the ingredients together. You will need to do this fairly quickly to ensure that the coconut oil/butter does not solidify, but be careful not to over-mix as that results in rubbery muffins.

Scoop batter mixture into muffin tins or paper. Add a level teaspoon of Mega Medley Singing Bowl Granola on top of each muffin and gently pat it into the raw batter so that it does not fall off once the muffins are baked.

Bake for 15-20 minutes (depending on your oven) until golden brown in colour and springy to the touch.

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