Blueberry Cinnamon Toast Crunch Muffins

Yup. Blueberry cinnamon toast crunch muffins. You read that right. Sounds a little odd, n'est-ce pas?

On Saturday afternoon, I was browsing Pinterest. Summer is quickly approaching, so everyone is currently pinning delicious summery foods.

 I found myself pinning blueberry recipe after blueberry recipe, and my mouth began to water. Blueberries are my favorite berry, so I buy them in bulk at Sam's and usually eat the whole container by myself in less than a day.

Well, it just so happened that I had some blueberries in the fridge because I had bought them the day before (already mostly gone). I got to thinking about what would go well with blueberries and I decided cinnamon would be yummy.

Then, I had an epiphany. Cinnamon Toast Crunch.

I like for my muffins to have a little crunch on top (similar to a streusel). These muffins are so good. I can hardly describe how excited I was when they came out of the oven. Experimenting with recipes can be tricky, but these turned out on the first try!

These muffins are full of blueberries, super moist, and have a delightful crunch on the top where the Cinnamon Toast Crunch is.

General Mills really should be paying me for this. Why aren't they?

Blueberry Cinnamon Toast Crunch Muffins

Yields: 15-18 muffins

2 cups flour
1 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
2 eggs
1 cup milk
1/4 cup vegetable oil
1 tsp vanilla
1 cup fresh blueberries
1/2 cup Cinnamon Toast Crunch
1 tbsp butter, melted

1. Preheat oven to 400 degrees fahrenheit. Line a muffin tin with muffin papers. Crush the Cinnamon Toast Crunch in a food processor or in a bag using a rolling pin.

2. In a large bowl, combine the dry ingredients (flour, sugar, baking powder, salt, cinnamon) with a whisk.

3. In a medium bowl, combine wet ingredients (eggs, milk, oil, vanilla). Pour into the dry ingredients and stir with a silicone spatula until just combined, but still lumpy. Fold in the blueberries. Fold in half of the crushed cereal.

4. Scoop the muffin batter evenly into the liners, until about 3/4 full. Combine the remaining crushed cereal and the melted butter. Sprinkle atop the muffins and bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean.

Blueberry Streusel Muffins

Last year, I bought a blueberry bush. I had heard that blueberry bushes grow really well in Texas, and since the plant was only about 8 bucks, I went for it. 

Last year, I didn't get to eat any of the blueberries. The squirrels or birds ate all of them. It was the saddest thing that's ever happened.

Yesterday, I went outside to find a few of the blueberries were ripe and delicious!

They're so blue!

Now, I don't by any means have enough blueberries to make anything, but eating the few ripe blueberries on the bush made me crave blueberry muffins for breakfast this morning. I've made blueberry muffins many times before, but these are definitely the best. They're so good, y'all. I adapted the delicious recipe from the Samson Family. 

Blueberry Streusel Muffins

1¾ cups flour

¾ teaspoon salt

¼ cup sugar

2½ teaspoons baking powder

1 1/2 cups blueberries (I used more like 2 cups-- hey, I like blueberries!)

1 large egg, at room temperature

¾ cup milk

1/3 vegetable oil

1/4 cup flour

1/4 cup sugar

2 tbsp cold butter

1. Sift the flour, salt, sugar and baking powder into a large bowl. Sprinkle over the blueberries. Beat the egg well then add the milk and oil and mix well together (don’t beat as this makes the muffins tough).

2. Scoop using a cookie scoop into buttered muffin tins or paper-lined muffin tins, filling the tins to the top.

3. Using a pastry cutter or a fork, cut the butter into the flour and sugar for the streusel topping. Cut until it resembles large crumbs.

4. Bake in an oven preheated to 425°F for 15-16 minutes, or until risen and golden. Remove from the oven, leave in the tray for 5 minutes, then flip out with a small knife onto a cooling rack.

Blueberry Galette

Blueberries are my favorite snack food.

I'm not saying I'm opposed to the occasional [bag full of] Sour Cream and Onion Lay's, but I think blueberries are a little better for your breath [and your hips] than those delicious chips.

My family buys our berries at Sam's club-- partly because we eat them so quickly that we'd have to take out a mortgage to buy them at Central Market-- and partly because they sell really stinking tasty berries.

I'm telling you, nothing compares to Sam's Club's blueberries. They're so big and fresh. Yum!

The first time I tried a blueberry, I spat it out [I was about 4]. Now I can't get enough of 'em!

Blueberry Galette

Yields: 9 inch galette

1 recipe Flakiest Pie Crust

3 cups fresh blueberries
3 tbsp flour
1/3 cup sugar

1 egg
Sugar for sprinkling


1. Preheat oven to 350 degrees fahrenheit.

2. Roll out the raw pie crust dough to about a 13 inch circle. Don't try to make it perfect-- it just needs to roughly be a circle. Imperfection is what makes it a galette!

3. Transfer the raw dough to a cookie sheet lined with silpat or parchment paper.

4. Put the blueberries in a medium bowl. Top with flour and sugar. Mix so that all of the blueberries are coated. If you need to add more flour and sugar, do so.

5. Put the coated blueberries in the center of the rolled-out dough and fold up the edges of the dough over the outer edges of the berries. Brush the beaten egg with a pastry brush on the dough that's folded up. Sprinkle the sugar on the egg washed dough.

6. Bake at 350 for about 25-30 minutes, or until crust turns golden.

Bon appétit!