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Cracklin' Oat Bran Blueberry Crunch Muffins
4.5 from 6 votes

Cracklin' Oat Bran Blueberry Crunch Muffins

Bursting with berries, these large, bakery-style Blueberry Crunch Muffins have Cracklin' Oat Bran stirred into the batter and buttery streusel topping.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 12 standard or 6 jumbo muffins
Calories: 376 kcal
Course: Breakfast, Brunch
Cuisine: American

Ingredients

STREUSEL CRUNCH TOPPING
  • 3 tablespoons all-purpose flour
  • pinch kosher salt
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons brown sugar lightly-packed, light or dark
  • 1/2 cup Cracklin' Oat Bran cereal crushed
  • 2 tablespoons butter melted, unsalted
MUFFINS
  • 1-1/2 cups blueberries
  • 2-1/2 cups all-purpose flour divided, plus 1 tablespoon
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 2 egg large
  • 1/4 cup butter melted and cooled slightly, unsalted
  • 1/4 cup vegetable oil or canola oil
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/2 cup Cracklin' Oat Bran cereal crushed
GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon honey
  • 1 tablespoon milk

Instructions

MAKE THE STREUSEL
    Cup of Yum
  1. Stir together flour, salt, cinnamon, brown sugar, and crushed cereal. Add melted butter and stir until combined and crumbly. Set aside.
MAKE THE MUFFINS
  1. 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.
  2. 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.
  3. 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
  1. 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

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%)

Nutrition Facts

Serving: 12 standard or 6 jumbo muffins

Amount Per Serving

Calories 376

% 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.