Best Blueberry Crunch Muffins Recipes

LEMON CRUNCH BLUEBERRY MUFFINS

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

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.

ZUCCHINI-BLUEBERRY MUFFINS WITH CINNAMON TOAST CRUNCH® STREUSEL

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.

NONNIES BLUEBERRY MUFFINS WITH NUT CRUNCH TOPPING

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

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.