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Blueberry Cinnamon Crunch Muffins


  • 1 lb blueberries, frozen, tossed with a few tbsp flour
  • 6.75 cups flour (I have to check on this…)
  • 1 cup sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 2 tsp vanilla extract
  • ¾ cup oil (light olive)
  • 2.25 cups vanilla soymilk

Wisk the dry ingredients together, wisk the wet ingredients in a large measuring cup. Pour the wet over the dry and fold in, until you don't see any powder but there are still lumps 

  • 1 cup rolled oats
  • ½ cup crushed corn flakes
  • 1/3 cup dark brown sugar
  • ¼ cup oil
  • 2 tsp cinnamon
  • Heavy pinch of salt
Mix the oats, cereal, sugar oil and other ingredients. Pour 1/3 cup of batter in muffin pans and top with a tbsp of two of the crunch mixture.
Bake at 400 for 20 minutes, rotating halfway.

Recipe courtesy of Better Homes and Gardens New Baking Book

Adapted by Meagan McKeever