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.