Blueberry Muffins With Granola Topping

Here is another recipe that is in the fall classics - Once again, Wrap them for a bake sale, pack them along with a lunch or enjoy them at home with tea or a tall glass of milk!!

• Ready In: 20 mins
• Yields: 12 muffins

Ingredients

• 0.5 (450 g) package  oatmeal muffin mix
• 1  cup  honey and almond granola cereal
• 6  tablespoons  honey and almond granola cereal
• 1⁄2 cup low-fat vanilla yogurt
• 1 1⁄2 cups  frozen  wild blueberries
• 12  teaspoons liquid honey, divided
•  cinnamon

Directions

1. Preheat oven to 400°F Grease or line muffin cups with paper liners.
2. Using half the muffin mix (about 3 cups). Make muffins according to package directions. Gently stir 1 cup granola, yogurt and blueberries into batter.
3. Spoon batter into muffin cups, filling about two-thirds full. Top each muffin with 1 1/2 teaspoons granola, 1 teaspoons honey and a pinch of cinnamon. Bake in center of oven for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in pan on wire rack for 5 minutes. Remove muffins from pan to cool completely.