Cracklin' Oat Bran Blueberry Crunch Muffins
User Reviews
4.5
6 reviews
Excellent
Cracklin' Oat Bran Blueberry Crunch Muffins
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Bursting with berries, these large, bakery-style Blueberry Crunch Muffins have Cracklin' Oat Bran stirred into the batter and buttery streusel topping.
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Ingredients
STREUSEL CRUNCH TOPPING
- 3 tablespoons all-purpose flour
- pinch kosher salt
- 1/2 teaspoon ground cinnamon
- 3 tablespoons lightly-packed light or dark brown sugar
- 1/2 cup crushed Cracklin' Oat Bran cereal
- 2 tablespoons unsalted butter , melted
MUFFINS
- 1-1/2 cups blueberries
- 2-1/2 cups plus 1 tablespoon all-purpose flour , divided
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup unsalted butter , melted and cooled slightly
- 1/4 cup vegetable or canola oil
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 cup crushed Cracklin' Oat Bran cereal
GLAZE
- 1/2 cup powdered sugar
- 1 tablespoon honey
- 1 tablespoon milk
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Instructions
MAKE THE STREUSEL
- Stir together flour, salt, cinnamon, brown sugar, and crushed cereal. Add melted butter and stir until combined and crumbly. Set aside.
MAKE THE MUFFINS
- Preheat oven to 375 degrees F with rack in lower middle position. Grease the cups of a standard, 12-well, or jumbo, 6-well, muffin tin, or line with papers.
- In a small bowl, toss together blueberries and 1 tablespoon all-purpose flour. Set aside. In a medium bowl, whisk together remaining 2-1/2 cups all-purpose flour, baking powder, baking soda, and kosher salt. In a large bowl, whisk together granulated sugar, eggs, butter, oil, buttermilk, and vanilla extract until well-combined. Stir dry ingredients into wet until almost combined (a few streaks of flour are ok; for a tender crumb, don't over-mix). Gently fold in blueberries and crushed cereal. Divide batter evenly between the wells of the prepared tin, filling each almost to the top for crowned, bakery-style muffins. Sprinkle streusel over batter, pressing gently to adhere.
- Bake muffins until golden brown and a tester inserted into the center of the muffins comes out with only a few crumbs, 20-25 minutes for standard muffins, 30 minutes for jumbo. Cool in pan for about 15 minutes, and then transfer muffins to a wire rack to cool completely.
MAKE THE GLAZE
- In a small bowl, whisk together powdered sugar, honey, and milk. Drizzle over cooled muffins and serve.
Notes
- Tip: To easily crush cereal, pulse in a food processor, or place in a plastic food storage bag and crush with a rolling pin
Nutrition Information
Show Details
Calories
376kcal
(19%)
Carbohydrates
58g
(19%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Cholesterol
44mg
(15%)
Sodium
181mg
(8%)
Potassium
173mg
(5%)
Fiber
1g
(4%)
Sugar
31g
(62%)
Vitamin A
260IU
(5%)
Vitamin C
1.8mg
(2%)
Calcium
68mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12standard or 6 jumbo muffins
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 44mg | 15% |
| Sodium | 181mg | 8% |
| Potassium | 173mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 31g | 62% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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