Best 3 Blueberry Crunch Muffins Recipes
Indulge in a delightful journey of flavors with our irresistible Blueberry Crunch Muffins, where sweet blueberries dance harmoniously with a golden oat crumble topping. These muffins are not just a breakfast treat; they're an experience to savor. Each bite reveals a moist, tender crumb packed with juicy blueberries that burst with flavor. The crunchy oat topping adds a delightful textural contrast, creating a symphony of flavors and textures in every bite. Our collection features a variety of tempting recipes, catering to different dietary preferences and tastes. From classic Blueberry Crunch Muffins to gluten-free and vegan variations, there's a perfect recipe for everyone to enjoy. So, preheat your oven, gather your ingredients, and let's embark on a delightful muffin-making adventure!
Check out the recipes below so you can choose the best recipe for yourself!
LEMON CRUNCH BLUEBERRY MUFFINS
These muffins are different because the lemon flavor is a nice addition with the blueberry even though the lemon is just on the top of the muffin. These muffins are a great way to start of the day and are low in fat. If you are using frozen blueberries, DO NOT defrost them, just throw them in frozen!
Provided by BestTeenChef
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In bowl combine flour, wheat germ, sugar, baking powder and salt. Stir well.
- Combine milk, oil and egg in a small bowl. Beat well.
- Add liquid ingredients to dry ingredients. Stir just to moisten. Fold in blueberries.
- Fill greased or paper lined muffin tins 2/3 full. Combine sugar and lemon zest. Sprinkle on muffins before baking. Bake at 425 F for 20-25 minutes.
ZUCCHINI-BLUEBERRY MUFFINS WITH CINNAMON TOAST CRUNCH® STREUSEL
We added fresh zucchini to Betty Crocker Blueberry Muffin Mix and topped with crushed Cinnamon Toast Crunch cereal for tantalizing streusel-topped muffins that start the day off right.
Provided by Brooke Lark
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
- Drain can of blueberries (from muffin mix box); rinse and set aside. In large bowl, stir together muffin mix, milk, oil, eggs, zucchini and vanilla just until blended. Gently fold in blueberries. Divide batter evenly among muffin cups. Top with crushed cereal.
- Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; remove from pan. Serve warm.
Nutrition Facts : Calories 210, Carbohydrate 31 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 17 g, TransFat 0 g
BLUEBERRY CRUNCH MUFFINS
As if blueberry muffins aren't good enough! A topping is added on top of these to make them even better than they already are! Recipe courtesy reynoldskitchens.com
Provided by flume027
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375 (or to 350 if using dark or nonstick muffin tin).
- Combine topping ingredients in small bowl until crumbly and set aside.
- Combine flour, sugar, baking powder and salt in large bowl.
- Combine eggs, milk, butter and vanilla in medium bowl; stir into flour mixture just until dry ingredients are moistened.
- Stir in blueberries.
- Spoon 1/3 cup batter into each baking cup.
- Sprinkle topping evenly over batter.
- Bake 20-25 minutes until lightly browned and toothpick inserted in center comes out clean.
Nutrition Facts : Calories 390, Fat 13.4, SaturatedFat 8.1, Cholesterol 64.3, Sodium 439.3, Carbohydrate 62.7, Fiber 1.8, Sugar 32.7, Protein 5.8
Tips:
- To ensure even baking, use a muffin pan with 12 evenly sized cups.
- If you don't have a muffin pan, you can also use a 9x13 inch baking pan. Just adjust the baking time to 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- For a sweeter muffin, add an extra 1/4 cup of sugar to the batter.
- If you don't have fresh blueberries, you can use frozen blueberries instead. Just thaw them before using.
- For a fun twist, try adding a crumble topping to the muffins before baking. To make the crumble topping, combine 1/2 cup of flour, 1/2 cup of brown sugar, and 1/4 cup of butter in a small bowl until crumbly.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These blueberry crunch muffins are a delicious and easy-to-make breakfast treat that can be enjoyed by people of all ages. With their moist and fluffy centers, sweet and crunchy topping, and burst of blueberry flavor, these muffins are sure to be a hit. So next time you're looking for a quick and tasty breakfast option, give these blueberry crunch muffins a try!
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