Best Blueberry Crunch Muffins Recipes

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LEMON CRUNCH BLUEBERRY MUFFINS



Lemon Crunch Blueberry Muffins image

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

1 3/4 cups flour
1/3 cup wheat germ
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 egg
1 cup blueberries (fresh or frozen)
2 tablespoons sugar
2 tablespoons fresh lemon zest

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.

BLUEBERRY CRUNCH MUFFINS



Blueberry Crunch Muffins image

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

3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
1 cup milk
1/2 cup butter or 1/2 cup margarine, melted
2 teaspoons vanilla extract
2 cups frozen blueberries, rinsed and drained
1/2 cup flour
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, softened

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

ZUCCHINI-BLUEBERRY MUFFINS WITH CINNAMON TOAST CRUNCH® STREUSEL



Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel image

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

1 box (18.25 oz) Betty Crocker™ wild blueberry muffin mix
1/2 cup milk
1/4 cup vegetable oil
2 eggs
2 small zucchini, shredded
1 teaspoon vanilla
1 1/2 cups Cinnamon Toast Crunch™ cereal, crushed

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

NONNIES BLUEBERRY MUFFINS WITH NUT CRUNCH TOPPING



Nonnies Blueberry Muffins with Nut Crunch Topping image

The nut crunch topping really make these muffins so good. My daughter Sara loves them.(me too)

Provided by Lynda Sweezey @mema5

Categories     Other Breakfast

Number Of Ingredients 11

1 large egg
1/2 cup(s) milk
1/4 cup(s) canola oil
1 1/2 cup(s) flour
1/2 cup(s) sugar
2 teaspoon(s) baking powder
1 cup(s) fresh blueberries
NUT CRUNCH TOPPING
1/3 cup(s) sugar
1/2 teaspoon(s) cinnamon
1/3 cup(s) chopped pecans

Steps:

  • Combine all ingredients,except blueberries. Stir until just moistened.DO NOT OVER MIX OR MUFFINS WILL BE TOUGH.Batter should be lumpy. Fold in blueberries. PUT MUFFIN LINERS IN MUFFIN CUPS Fill up 2/3 full.
  • Combine Topping ingredients. Sprinkle on top of each muffin. Bake 400 for 20-25 min.in a preheated oven.

LOW FAT BLUEBERRY NUT CRUNCH MUFFINS



Low Fat Blueberry Nut Crunch Muffins image

Obtained online. http://thefirstyearblog.com/low-fat-blueberry-nut-crunch-muffins/

Provided by Chrystal Cackler @journeyrock92

Categories     Muffins

Number Of Ingredients 15

1 pint(s) blueberries
1 1/2 cup(s) flour, plus 1 tbsp for the berries
3/4 cup(s) rolled oats, not quick cooking
2 teaspoon(s) baking soda
3/4 cup(s) brown sugar, packed
1 cup(s) nonfat milk
2 teaspoon(s) apple cider vinegar
1/2 cup(s) canola oil, or vegetable oil
1 - egg,
1 teaspoon(s) vanilla extract
NUT CRUNCH TOPPING
1/3 cup(s) brown sugar, packed
1/3 cup(s) chopped pecans
1 1/2 tablespoon(s) flour
1 1/2 tablespoon(s) butter, melted

Steps:

  • Muffins Preheat the oven to 400 degrees F. Line the muffin pan with muffin liners or spray with non-stick cooking spray. In a bowl, mix the blueberries with 1 tbsp flour. Set aside. In a large bowl, combine the flour, oats, baking soda, and brown sugar. In a separate bowl, combine the milk, apple cider vinegar, oil, and egg. Stir the flour mixture into the wet ingredients until combined. Gently fold in the blueberries, being careful not to break them.
  • Fill the muffin tins three-quarters full. Sprinkle on the nut crunch topping (see below). Bake for 25 minutes or until they are golden brown on the top. Let the muffins cool for 10 minutes before removing them from the pan. Store in an airtight container.
  • Nut Crunch Topping: In a small bowl, combine the brown sugar, chopped pecans, flour and melted butter. The mixture should be a little clumpy. Before baking, sprinkle the topping evenly on the muffins, pressing some of the pecans slightly into the dough.

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