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Blueberry Granola Muffin Recipe

Blueberry Granola Muffin recipe


This is a yummy cake that tastes like a big blueberry muffin. It's soft and sweet with blueberries and crunchy granola on top. You mix it in a bowl and bake it in the oven to make it warm and delicious.


1 cup vegetable oil, plus more for greasing
2 large eggs
1 1/4 cups (250 g) granulated sugar
1 cup sour cream
3/4 tsp kosher salt
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups fresh blueberries
2 cups (250 g) all-purpose flour
1/2 tsp ground cinnamon
1 cup (100 g) homemade oat streusel


Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish with vegetable oil and line with parchment paper, leaving an overhang on all sides.
In a medium bowl, whisk together 1 cup vegetable oil, 2 large eggs, 1 1/4 cups granulated sugar, 1 cup sour cream, and 3/4 tsp kosher salt until sugar and salt are dissolved, about 2 minutes.
Add 1 tsp baking powder and 1/2 tsp baking soda to the mixture and whisk vigorously until dissolved, about 1 minute.
Fold in 1 1/4 cups fresh blueberries, 2 cups all-purpose flour, and 1/2 tsp ground cinnamon with a rubber spatula until flour is incorporated and no streaks remain.
Scrape the batter into the prepared baking dish and smooth the surface. Scatter the remaining 1/4 cup blueberries on top.
Prepare homemade oat streusel by mixing together 1 cup rolled oats, 1/2 cup brown sugar, 1/4 cup all-purpose flour, 1/2 tsp ground cinnamon, and 1/4 cup melted butter until crumbly. Sprinkle this streusel over the blueberries, lightly pressing it into the batter to adhere.
Bake the cake until the topping is golden brown and a tester inserted into the center comes out clean, about 55–60 minutes.
Transfer the pan to a wire rack and let cool for 15 minutes. Using the parchment paper overhang, lift the cake out of the pan and onto a cutting board. Cut into pieces to serve.

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