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Grape Berry Crunch Cupcakes Recipe

Grape Berry Crunch Cupcakes

Makes 12 large muffins or 36 mini muffins *To make mini muffins, you will need 3 mini muffin pans (1-1/8-inch by 3/4-inch). Bake mini muffins 12 to 14 minutes.


  • 1/2 cup low fat granola
  • 3/4 cup Welch's 100% Grape Juice made with Concord grapes
  • 1 cup whole wheat flour
  • 1 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/4 cup canola oil
  • 2/3 cup light brown sugar
  • 1 teaspoon grated lemon zest
  • 1 1/2 cups fresh or frozen blueberries


  1. Preheat the oven to 400F. Coat 12 2-1/2 inch muffin pan cups with cooking spray. Place the granola in heavy-duty plastic bag and crush it lightly with a rolling pin or other heavy object to break up any large clumps.
  2. In a large bowl, combine the whole-wheat flour, all purpose flour, baking powder, baking soda, and salt. Stir until blended.
  3. In a medium bowl, whisk the grape juice, egg, oil, sugar, and lemon zest until blended. Add to the flour mixture and stir with a rubber spatula until the dry ingredients are just moistened. Fold in the blueberries.
  4. Fill the prepared muffin cups about two-thirds full with batter. Sprinkle with the granola and pat it in lightly so that it adheres.
  5. Bake until the tops are golden brown and a cake tester inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan for 5 minutes. Run a small knife around the edges and turn the muffins out onto a wire rack to cool slightly. Add your favorite colored frosting to match the occasion. Serve warm or at room temperature.