Easy Haskap and Granola Muffins
These haskap and granola muffins are my favourite snack during haskap season. The tartness of the berries combined with the nutty texture of the granola creates a delightful blend that your friends and family will love. Perfect for breakfast or an afternoon treat, these muffins are a delicious way to celebrate the vibrant flavours of fresh haskaps.
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Muffins are a real crowdpleaser. Enjoyed by kids and adults on the go, any time of day. This haskap and granola muffin recipe with fresh-milled whole-grain flour provides fruit, fibre and satiety, making it a perfectly nourishing snacking. Using my base muffin recipe, these muffins are quick and easy to make for any occasion.
Why You’ll Love This Haskap and Granola Muffins Recipe
- Quick and easy to make
- Flexible ingredient substitutions
- It’s a hearty and satisfying muffin, not a fluffy cupcake
- Easy to freeze and taste great thawed
- It’s packed with fibre and fruit
What are Haskaps?
Haskaps, also known as Honey Berries, are small, blue-colored berries that thrive on the Lonicera caerulea bush. They taste like a delightful blend of blueberries, raspberries, and blackberries, offering a tangy yet sweet flavour that makes them perfect for baking.
As for nutrition, haskaps are incredibly beneficial. They are rich in essential vitamins and minerals, including vitamin C, vitamin A, and potassium. Additionally, they have high levels of antioxidants, which play a crucial role in protecting the body against stress.
Look around for a local haskap berry U-Pick! You can often get them in bulk for cheaper if you pick them yourself.
Where Do I Get Fresh-Milled Whole-Grain Flour?
If you’re living in a city, you can mostly likely find a bakery or fancy grocery store that sells fresh-milled whole-grain flour. If you’re living in the country and you can source whole-grains, you may want to consider milling your own flour. You can start without making a large investment by using a powerful coffee grinder or blender that you already own. A step up would be purchasing a KitchenAid grain mill attachment. If you’re really enjoying working with fresh-milled whole-grains and you have a reliable source of grain, you can also consider a Harvest NutriMill which is the one I use and love both for its beauty and practicality.
When you feel ready to invest in a NutriMill, use my discount code BRONSBREAD20 at checkout to get $20 off.
Materials You’ll Need
Small Saucepan: For melting butter.
Medium Sized Mixing Bowl: For mixing all ingredients.
Kitchen Scale or Measuring Cups: For measuring out ingredients. I prefer using a kitchen scale but work with what you have!
Muffin Tins: Enough to hold 12 muffins.
Muffin Tin Liners: I use these reusable silicone muffin liners but parchment liners work great as well.
Scoop: For scooping the muffin batter. You can also use regular spoons.
Ingredients For Haskap and Granola Muffins
To make these Haskap & Granola Muffins, you will need:
Fresh-Milled Whole-Grain Flour: Use any whole-grain that interests you! Because it’s only a small amount, the differences in grain characteristics won’t have much of an impact. You can also use regular whole-wheat flour from the store if you have a hard time sourcing fresh-milled whole-grain flour.
White Flour: I use trusty ol’ all-purpose flour.
Sugar: In this recipe, I used organic cane sugar. Brown sugar is also great or a less refined sugar such as rapadura or sucanat would also work.
Butter: Melted butter is what I use in this recipe. You can also use melted coconut oil or lard.
Eggs: I use the eggs from our chickies but any eggs will do.
Vanilla: I use homemade vanilla but any vanilla is delicious.
Sauce: In this recipe, I used leftover applesauce but you can use yogurt or sour cream for this step as well.
Cinnamon: Most things have to have a little ground cinnamon in it. Some nutmeg would also take it to another level!
Baking Powder: The almighty baking powder. Any brand will do the trick.
Salt: I use pink Himalayan sea salt in this recipe but any salt is great.
Haskaps: I used locally grown and frozen haskaps for this recipe but you can substitute for blueberries, raspberries, or blackberries if you have a hard time finding haskaps.
Granola: I’m using my homemade maple granola for this recipe but you can use any granola in your house or just use rolled oats as a substitute.
How To Make Haskap and Granola Muffins
Preheat oven to 450°F.
Melt butter in a small saucepan.
In a medium bowl, mix sugar with melted butter and vanilla.
Add eggs and mix until smooth.
Stir in sauce (like fruit purée, yogurt or applesauce) and cinnamon.
Add white flour, whole grain flour, baking powder, and salt. Mix until just combined.
Fold in haskaps and granola. Do not overmix.
Line muffin tin and fill cups to the top. Top with extra granola.
Place in oven and immediately reduce heat to 350°F.
Bake for about 25-35 minutes.
Cool in muffin liners before removing.
Watch How To Make This Recipe!
Haskap & Granola Muffins
Ingredients
- 115 g Butter
- 100 g Sugar
- 1 tbsp Vanilla
- 2 Eggs
- 1/4 tsp Cinnamon
- 180 g Sauce yogurt, applesauce or sour cream
- 200 g All-purpose flour
- 100 g Whole-grain flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 Cup Haskaps
- 1/2 Cup Granola
Instructions
- Preheat oven to 450°F.
- Melt butter in a small saucepan.
- In a medium bowl, mix sugar with melted butter and vanilla.
- Add eggs and mix until smooth.
- Stir in sauce (like fruit purée, yogurt or applesauce) and cinnamon.
- Add white flour, whole grain flour, baking powder, and salt. Mix until just combined.
- Fold in haskaps and granola. Do not overmix.
- Line muffin tin and fill cups to the top. Top with extra granola.
- Place in oven and immediately reduce heat to 350°F.
- Bake for about 25-35 minutes.
- Cool in muffin liners before removing.
Notes
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