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Blueberry Granola Chocolate Chunk Cupcakes

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blueberry cupcake collage

Blueberry has never been one of my favorite flavors.  I didn’t like blueberries at all until I discovered that not all blueberries are huge and flavorless – like most of the ones you can find at the supermarket.  Last summer, I bought a bag of fresh, tiny blueberries at our local farmers’ market and ate almost the whole bag in one sitting. I’m now a blueberry believer!

I wanted a blueberry cupcake that would be special (not interchangeable with all the mediocre blueberry muffins out there) and, as is always my rule, it had to be something that I would like.  I ended up with these:

Each bite of these blueberry cupcakes brings you another burst of flavor. Sure, there are the juicy blueberries that pop in your mouth, but there are also oats from your favorite granola, dark chocolate chunks, and a hint of maple and apple butter in the cake itself.  They’re topped with homemade whipped cream.

Products Related to Blueberry Granola Cupcakes

SCHARFEEN BERGER Baking Chocolate Chunks, Semisweet, 6 Ounce (Pack of 5)

These are the chocolate chunks that I use.  Chocolate chips would also work.

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Blueberry Granola Chocolate Chunk Cupcakes

Servings 12 cupcakes


Cupcake Ingredients

  • 1 2/3 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 2 large eggs
  • ½ cup sugar
  • ¼ cup maple syrup
  • ¼ cup unsalted butter room temperature
  • ¼ cup apple butter
  • ½ cup milk
  • 6 oz blueberries
  • 1 cup granola any variety
  • 1 cup dark chocolate chunks or chips

Whipped Cream Ingredients

  • Whipped Cream Frosting Ingredients
  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  • Blueberries for garnish optional


Cupcake Instructions

  1. Preheat oven to 350 F.
  2. Mix the flour, baking powder, and baking soda in a small bowl and set aside.
  3. In a large bowl, mix the eggs and sugar until light and creamy.
  4. Mix in the maple syrup, butter, and apple butter.
  5. Mix in the dry ingredients until just integrated.
  6. Mix in the milk until smooth.
  7. Fold in the blueberries, granola, and chocolate chunks.
  8. Divide batter evenly between twelve cupcake liners.
  9. Bake for twenty-five minutes or until the tops bounce back when lightly touched.

Whipped Cream Instructions

  1. Whip heavy whipping cream and sugar until light and fluffy.
  2. Optionally decorate with a fresh blueberry.
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5 comments on “Blueberry Granola Chocolate Chunk Cupcakes”

  1. Karinasays:

    I’ve just been given some verjus/verjuice – I had no idea what it was but it looks good! Any ideas on how to use it in cupcakes?

  2. very nice! I have some blueberries in my fridge right now that I could:
    A) Add them to some yogurt for a healthy breakfast…
    B) Make these super yummy looking cupcakes.

    seriously, who are we kidding, we both know that this is no contest :)

  3. Stefsays:

    Karina – I hadn’t heard of it either. But, I just looked into it. I wonder if you could mix a little bit of it into whipped cream, like I do with balsamic vinegar. Now, I really want to get my hands on some.

    Cookies – Hah! Enjoy!

  4. I love the idea of incorporating apple butter. Well Done! I’ve been having a lot of success using whole wheat pastry flour in replace of all-purpose flour in my muffin tin experiments such as these blueberry honey muffins:

  5. These look yummy! I’m sure I’ll be trying them out soon with my new blueberry obsession. I made some blueberry lemon cupcakes last week that were scrummy – check them out here:

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