Huckleblueberry Cobbler Muffins

Looking for a recipe that’s perfect for breakfast, snack time, or an end-of-the-night treat? We’ve got you covered! These Huckleblueberry Cobbler Muffins pair sunshine-ripe, juicy blueberries & a sweet crunch from Huckleblueberry Granola for a perfectly balanced baked good everyone will enjoy.

If you’re a fan of straight-from-the-oven blueberry cobbler, complete with bursts of berry and finished with a cinnamon-spiced streusel, these are certain to be a hit! 

What You’ll Need…

For the Muffins

• 1 c. flour
• 1/2 c. sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 1/2 c. Huckleblueberry Granola
• 1 c. milk
• 1 egg beaten
• 1/4 c. vegetable oil
• 1 tsp. vanilla
• 1 c. fresh or frozen blueberries + 1 Tbsp. flour

For the Streusel

• 1/2 c. Huckleblueberry Granola
• 2 Tbsp. flour
• 2 Tbsp. brown sugar
• 1 Tbsp. butter softened (not melted)

What You’ll Do…

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, mix Huckleblueberry Granola and milk. Let sit for 5 minutes.
4. Pour granola mixture into dry ingredients; add egg, vegetable oil, and vanilla and stir until fully combined.
5. Toss blueberries with 1 Tbsp. flour to coat (this is particularly important if the blueberries are frozen).
6. Gently fold blueberries into batter.
7. Prepare streusel by combining all ingredients and mixing until butter is incorporated.
8. Fill greased or lined muffin tins 2/3 full. Batter will make approx. 18 muffins.
9. Divide streusel evenly among tops of muffins before baking.
10. Bake at 400 degrees for 18-20 minutes.
11. Let cool & enjoy!