Best Zucchini Blueberry Muffins With Cinnamon Toast Crunch Streusel Recipes

BLUEBERRY ZUCCHINI MUFFINS

Blueberry Zucchini Muffins image

Moist and delicious muffins that are great for breakfast or snacks.

Provided by ekjk218

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 35m

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ cups all-purpose flour
½ cup white sugar
¼ cup brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup olive oil
¼ cup milk
1 egg
1 ½ teaspoons vanilla extract
1 cup shredded zucchini
½ cup fresh blueberries
½ cup chopped pecans

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
Combine flour, white sugar, brown sugar, baking soda, cinnamon, and salt together in a bowl. Whisk olive oil, milk, egg, and vanilla extract in a separate bowl until smooth; stir into flour mixture until batter is just moistened. Fold zucchini, blueberries, and pecans into batter. Fill prepared muffin cups 2/3 full with batter.
Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 25.6 g, Cholesterol 15.9 mg, Fat 13 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 1.7 g, Sodium 212.2 mg, Sugar 12.6 g

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

Ingredients

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