Blueberry Muffin Granola tastes like a warm coffee-shop blueberry muffin with a healthy twist—no refined sugar or flour. The best part is the comforting aroma of homemade blueberry muffins that fills the house while the granola bakes.
It’s Friday and the weekend is here—perfect time to make a batch of granola to enjoy all week. This Blueberry Muffin Granola stores beautifully in a mason jar for a quick breakfast or snack and is simple to make with pantry staples.
We’d been buying premade granola regularly, but it adds up. Making your own lets you control the ingredients and sugar, and it’s much more economical. All you need is a bowl, a baking sheet, and an oven—no special skills required.
This recipe is a new variation on previous granola favorites, adapted from earlier coconut, quinoa, and maple-pecan versions. It keeps the same simple base while swapping flavors to deliver that blueberry-muffin vibe without refined ingredients.
Make a batch this weekend and enjoy it with yogurt, milk, or straight from the jar. Have a great weekend!
Blueberry Muffin Granola
- Author: Kristina LaRue
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 12 1x
Scale
Ingredients
- 2 cups raw old-fashioned oats (use certified gluten-free oats if needed)
- 1 cup raw sliced almonds
- 3/4 cup dried blueberries
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 tablespoons creamed honey
- 2 tablespoons coconut oil
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a large bowl, combine oats, almonds, dried blueberries, shredded coconut, cinnamon, and salt. Stir in vanilla.
- In a small bowl, whisk together creamed honey and coconut oil until combined.
- Pour the honey–oil mixture over the dry ingredients and toss until everything is evenly coated.
- Spread the granola in an even layer on the prepared baking sheet. Bake for 30 minutes, stirring halfway through to promote even browning.
- Remove from oven and let cool completely on the baking sheet. The granola will crisp as it cools. Store in an airtight container.
Nutrition
- Serving Size: 1/12 recipe
- Calories: 199
- Sugar: 10g
- Sodium: 39mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
