These delicious alternatives to blueberry muffins can be made regular sized, or as “mini” muffins for the kids!

Ingredients:
1/2 cup low fat granola
1 cup whole wheat flour
1 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Welch’s 100% Grape Juice made from Concord grapes
1 large egg
1/4 cup canola oil
2/3 cup light brown sugar
1 teaspoon grated lemon zest
1 1/2 cups fresh or frozen blueberries

Preparation:
1. Preheat the oven to 400°F. Coat 12 2-1/2 inch muffin pan cups with cooking spray. Place the granola in heavy-duty plastic bag and crush it lightly with a rolling pin or other heavy object to break up any large clumps.

2. In a large bowl, combine the whole-wheat flour, all purpose flour, baking powder, baking soda, and salt. Stir until blended.

3. In a medium bowl, whisk the grape juice, egg, oil, sugar, and lemon zest until blended. Add to the flour mixture and stir with a rubber spatula until the dry ingredients are just moistened. Fold in the blueberries.

4. Fill the prepared muffin cups about two-thirds full with batter. Sprinkle with the granola and pat it in lightly so that it adheres.

5. Bake until the tops are golden brown and a cake tester inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Run a small knife around the edges and turn the muffins out onto a wire rack to cool slightly. Serve warm or at room temperature.

Makes 12 large muffins or 36 mini muffins

Nutrition Per Serving (1 regular muffin):
190 calories, 5g fat, 0g saturated fat, 3g protein, 34g carbohydrate, 15mg cholesterol, 230mg sodium, 2g fiber

To make mini muffins, you will need 3 mini muffin pans (1-1/8-inch by 3/4-inch). Bake mini muffins 12 to 14 minutes.