Print Recipe

Berry Granola Streusel Muffins

These berry granola streusel muffins are a heathy breakfast option. They're also perfect for a mid-day snack!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: streusel muffins
Servings: 12 muffins
Calories: 272kcal
Author: Jennifer Farley


  • 1 cup mixed dried berries
  • 1 1/3 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 2 large eggs, lightly beaten
  • 1 1/4 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 1 cup granola, chopped coarsely


  • Preheat the oven to 350 degrees F and grease a muffin pan (I like to use baking spray with flour).
  • Place the dried berries in a small bowl. Boil a small pot of water and pour it over the berries until they're covered. Allow them to sit for several minutes to rehydrate before draining the water. Set aside.
  • In a large bowl, whisk together the all purpose flour, whole wheat flour, sugar, salt, baking powder and cinnamon. In a separate bowl, combine the eggs, buttermilk, butter and vanilla.
  • Pour the wet ingredients into the dry along with the rehydrated berries and mix until just combined.
  • Scoop the batter into the prepared muffin tins and distribute the granola evenly on top of each muffin. Bake for 20-23 minutes. Allow to cool in the pan for 5 minutes and then move to a cooling rack.


For a healthier recipe, use nonfat greek yogurt in place of buttermilk and/or coconut oil instead of butter. You can also experiment with the ratio of whole wheat to all purpose flour.


Calories: 272kcal | Carbohydrates: 46g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 151mg | Potassium: 147mg | Fiber: 1g | Sugar: 26g | Vitamin A: 205IU | Calcium: 60mg | Iron: 1.5mg