Jumbo Blueberry Cinnamon Toast Crunch Muffins

closeup of a blueberry and cereal muffin with berries around the plate

Jumbo Blueberry Cinnamon Toast Crunch Muffins

Jumbo Blueberry Cinnamon Toast Crunch Muffins are a jumbo blueberry muffin that has Cinnamon toast crunch cereal mixed in, and a cereal streusel topping. A perfect way to start the morning with these homemade blueberry muffins.

Course Breakfast

Cuisine American

Keyword bakery style muffins, blueberry cereal muffins, blueberry cinnamon toast crunch, blueberry muffins, cereal muffins, cinnamon toast crunch muffins, cinnamon toast crunch recipes, freezer friendly muffins, how to make blueberry muffins with streusel topping, jumbo blueberry muffins, jumbo muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings jumbo muffins

Calories 838kcal

Author Kelsey

Equipment

Ingredients

2 cups of all-purpose flour
1/2 cup of Cinnamon Toast Crunch Cereal - crushed into fine crumbs
4 teaspoons of Baking Powder
1/4 teaspoon of Salt
2 Eggs room temperature
1 cup of granulated sugar
1/2 cup Greek Yogurt
1/2 cup of Vegetable Oil
2 teaspoons of Vanilla
2 cups of Blueberries fresh or frozen

STREUSEL TOPPING:

1 cup of all-purpose Flour
2/3 cup of granulated Sugar
1 stick of Butter - melted
1/2 cup Cinnamon Toast Crunch Cereal - crumbled
1 teaspoon of Vanilla

Instructions

Grease and dust your jumbo muffin tin with flour and set aside. Preheat the oven to 350 degrees.
In a food processor, you will take the 1/2 cup Cinnamon toast crunch cereal and crush it up into fine crumbs.
Add the crumbs of cereal into a bowl along with salt, baking powder, and flour. Stir and set aside.
Then in a bowl or stand mixer, add your eggs and sugar and mix until well mixed. Add in your Greek yogurt, vegetable oil, and vanilla. Mix until creamed.
Now slowly stir in the flour mixture, mixing every little bit.
Then fold in your blueberries. If you use fresh blueberries mix with 1 teaspoon flour to prevent the berries from falling to the bottom of the pan. If frozen berries just stir in.
Pour the blueberry muffin batter into the pan. Do 2/3-3/4 full in each muffin tin.
Now you will work on your streusel. Add your flour, sugar, vanilla, butter, and crush up Cinnamon toast crunch cereal. Leave the cereal larger for crunch.
Top each muffin with the streusel mixture, it will pile up a bit on top of each muffin.
Bake the muffins for 20-25 minutes or until your jumbo blueberry Cinnamon Toast Crunch muffins are fully cooked.
Place on a cooling rack and allow to cool a bit before serving up.

Notes

Fresh or frozen blueberries can be used. No need to thaw frozen berries, just mix in frozen. If you use fresh berries mix with a teaspoon of flour so they don't fall in the batter.

You can use a rolling pin and a Ziploc bag to crush up the cereal if you don't have a food processor. For the muffin batter, you just need fine cereal, like graham cracker crumbs.

Feel free to make regular sized muffins if you want, cook for 10-15 minutes and check. They will take less time to bake.

Freeze leftover muffins for up to three months. Then reheat in the microwave for a fresh out of the oven muffin.

Nutrition