Blueberry Muffins

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These delectable Blueberry Muffins are packed with nutrients from the blueberries and topped with crunchy granola.

Blueberry Muffins


    For the Muffins:

  • 1½ cups all purpose flour
  • ½ teaspoon kosher salt
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¾ cup brown sugar
  • ⅓ cup butter, melted
  • 1 teaspoon vanilla
  • 2 egg
  • ⅔ cup milk
  • 1 cup California Giant blueberries
  • For the Topping:

  • 1 cup of granola (your favorite kind)
  • ½ cup brown sugar
  • ¼ cup butter, melted
  • ¼ cup flour


      • Preheat the oven to 375 degrees and grease a muffin tin or line with paper liners.
      • Whisk together brown sugar, melted butter, egg, milk, and vanilla until well combined.
      • Stir together flour, salt, baking powder, and cinnamon. Slowly add in flour mixture a little at a time and stir until all incorporated. Stir in the blueberries.
      • In a separate medium bowl, mix the melted butter with the sugar and flour until it is a chunky sand type consistency.
      • Spoon the mixture into the muffin tin, filling ¾ of the way up. Top with a bit of granola and then evenly divide the topping over top of the batter and bake for 20-25 minutes or until the tops bounce back in the middle.
      • Let cool for 10 minutes and then remove and let continue to cool on a wire rack or counter top.
Blueberry Muffins

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!