Name: Blueberry & Lemon Granola Muffins
Ingredients: ¾ cup (84g) The Hampton Grocer Lemon & Blueberry Granola; 3 Tbsp (23g) all-purpose flour; 2 Tbsp (27g) light brown sugar; 3 Tbsp (42g) unsalted butter, melted; pinch of kosher salt; 1 cup (198g) granulated sugar; zest of 2 lemons; ½ cup (113g) unsalted butter, room temp; 1 large egg, room temp; 1 tsp vanilla; 2 cups (310g) fresh blueberries; 2 cups + 2 Tbsp (255g) all-purpose flour, divided; 2 tsp baking powder; ¾ tsp salt; ½ cup (114g) buttermilk, room temp [1]

Instructions

Break up any particularly large chunks of granola. Rough chop any whole nuts.
In a medium bowl, mix together all streusel ingredients until thoroughly combined. Set aside.
Heat oven to 375°F. Grease muffin wells or line with baking cups; set aside.
In your stand mixer bowl, combine granulated sugar and lemon zest. Using your fingers, rub together until sugar turns yellow and you smell that citrusy goodness.
Add butter, then beat on medium-high with paddle attachment until light and fluffy.
Add egg and vanilla, mixing until thoroughly combined.
Toss blueberries in ¼ cup (30g) flour. Set aside.
In a medium bowl, whisk together remaining 1 ¾ cups + 2 Tbsp (225g) flour, baking soda, and salt.
Starting and ending with the flour mixture, add flour mixture and buttermilk to butter mixture alternately. With mixer on low speed, mix until combined, being careful not to overmix. Scrape down bowl as necessary after each addition.
Divide batter evenly amongst wells. (A 2-ounce disher is the perfect tool for this!) Top with streusel, about 15 grams per muffin.
Bake for 20–25 minutes, rotating pans halfway through. Muffins are done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
Allow muffins to cool for 5 minutes, then remove from pan and place on wire rack to cool completely. ^[2]

Notes

If you don't have buttermilk, mix 7 Tbsp (100g) whole milk with 1 Tbsp lemon juice and let sit for 15 minutes.
Sliding a small offset spatula between each muffin and its well can help you remove the muffins without losing any streusel.

Muffins slightly adapted from: Alexandra’s Kitchen who adapted her recipe from The New York Times

Blueberry & Lemon Granola Muffins