Back To School Treats Muffins: The Complete Guide

Ingredients

Dry Components

• 1 ½ cups whole‑wheat flour
• ½ cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt

Wet Components

• ¾ cup plain Greek yogurt
• ¼ cup honey or maple syrup
• 2 large eggs, lightly beaten
• ¼ cup unsweetened applesauce

Mix‑Ins & Flavor Boosters

• ½ cup fresh blueberries (or frozen, thawed)
• ¼ cup crunchy granola
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon

Instructions

Incorporating the Mix‑Ins

1. Fold in berries. Sprinkle the blueberries over the batter and fold gently with a rubber spatula. The berries should be evenly speckled but not crushed; this preserves their burst of juice when baked.
2. Add granola. Fold in the crunchy granola just before filling the tins. It adds a delightful texture contrast that remains slightly crisp after baking.
3. Portion the batter. Using a cookie scoop or ¼‑cup measuring cup, evenly distribute the batter into the prepared muffin cups, filling each about three‑quarters full. This ensures a uniform rise and a golden dome.
4. Bake. Place the tin in the center of the oven and bake for 20‑25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden. The oven’s steady heat creates a crisp crust while the interior stays tender.
5. Cool briefly. Remove the tin from the oven and let the muffins sit for 5 minutes before transferring them to a wire rack. This short rest lets the steam escape, preventing soggy bottoms.