Crunchy Blueberry Muffins

Crunchy Blueberry Muffins are a good way to bring breakfast with you in the morning.  When we were all working and running in all directions, I used cereal a lot in my muffins.  The kids loved them and now I am hoping my grandson will love these too.

The good stuff

These Crunchy Blueberry Muffins have almond cereal and blueberries.  I used frozen, because I didn’t want to run out to the store.  It is a good idea to always keep some frozen fruit and vegetables on hand.  These have a crunchy top that gives them an extra level of texture.  Muffins are great because they are easy to make and clean-up is quick.  Very easy to make and the recipe is simple to follow.  Enjoy!!

 All ready for the oven.

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Crunchy Blueberry Muffins

Made with the goodness of cereal serve these for breakfast.

Course Breakfast

Cuisine Home Cooking in Canada

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Author Renata Solski

Ingredients

The Muffins

• 1/2 cup sugar
• 1/2 cup orange juice
• 4 tsp baking powder
• 1 cup any brand almond cereal
• 1 cup milk
• 2 cups flour
• 1 egg
• 2 tbsp oil
• 1 cup blueberries fresh or frozen

The topping for the muffins

• 1 cup any brand almond cereal
• 1 tbsp brown sugar
• 1 tbsp butter
• 1/2 cup blueberries

Instructions

The muffins

1. Preheat the oven to 400 F.

   Mix the flour, sugar, and baking powder in one bowl.

   In another bowl place the cereal and milk to soak for 5 minutes. 

   After 5 minutes, add the egg, orange juice and oil.  Mix well.

   Now add these wet ingredients to the dry ingredients and stir until moistened.

   Fold in the blueberries.  

   Spoon the batter into 12 paper-lined muffin cups. 

   
   

The topping for the muffins

1. Crush the cereal and add the brown sugar.

   Add the butter and work it through.

   Sprinkle some over each muffin.

   Now add a few more berries over the top.

   
   

Cooking

1. Place muffins in the oven for 20 to 25 minutes. 

   Remove onto a wire rack and cool.