Buttermilk Blueberry Muffins with Cinnamon Toast Crunch Crumble
“These muffins are the size of my head!”
- Soren, 7 years old
Monster-sized, fresh tart blueberries in every bite, and topped with a buttery spiced crumble made from a beloved breakfast cereal, these buttermilk blueberry muffins are a favorite in my house.
It’s Sunday morning and my kitchen smells like heaven. My dog, Jackson, is resting at my feet while I sip on hot coffee and pull freshly baked blueberry muffins out of the oven. The scent is making its way down the halls. I’ll be hearing sleepy yawns and giggles soon, as it wakes my boys. Baked goods is their favorite way to start the day.
These giant muffins are a weekend staple. They are perfection. The blueberries are bursting with bright tangy flavor. The buttermilk and yogurt create the perfect delicate crumb. The hint of cinnamon and pop of toasty nutmeg makes you feel all warm and fuzzy inside. But the real star of the show is the buttery Cinnamon Toast Crunch crumble. It’s warm and crisp with the perfect finish of cinnamon and sugar.
For my 3 growing boys and their bottomless stomachs, these monster-sized muffins are just the right size. But feel free to make regular sized muffins in a standard sized pan. Reduce the baking time by 5 minutes.
Buttermilk Blueberry Muffins with Cinnamon Toast Crunch Crumble
Makes 6 monster-sized muffins or 14 regular sized muffins
3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 teaspoon ground cinnamon
a pinch of freshly ground nutmeg
10 tablespoons unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1/3 cup full fat greek or plain yogurt, at room temperature
1 cup buttermilk, at room temperature
1 1/2 cups fresh blueberries
1 tablespoon all purpose flour
Cinnamon Toast Crunch Crumble
1/2 cup Cinnamon Toast Crunch cereal, crushed
3 tablespoons brown sugar, packed
1 1/2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
2 tablespoons butter, melted
1/4 teaspoon kosher salt
Preheat the oven to 425°F. Prepare a large capacity muffin tin with paper liners or butter and flour the interiors. Set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. In the bowl of an electric mixer, on medium high speed, cream the butter and sugar together until light and fluffy, about 3 minutes. On low speed, add the eggs and vanilla, one at a time, mixing well after each addition. Scrape down the bowl as needed. Add the yogurt and mix to combine. On low speed, add half of the dry ingredients. Mix to combine. Then add half of the buttermilk mixture. Mix to combine. Scrape down the bowl as needed. Repeat with the remaining dry ingredients and buttermilk mixture. Mix for 30 seconds, until fully combined and smooth.
In a medium bowl, combine the blueberries with 1 tablespoon of flour. Toss to coat. Using a rubber spatula, gently fold the blueberries into the batter. Using a large spoon, fill each cupcake liner to the top. Set aside while you make the crumble.
In a medium bowl, combine the Cinnamon Toast Crunch, brown sugar, flour, cinnamon, salt, and melted butter. Mix until combined. Generously sprinkle the mixture over the muffins, covering the tops evenly.
Bake at 425°F for 5 minutes. Reduce the oven temperature to 350°F and bake for another 25-30 minutes or until a center tester comes out clean. Allow the cupcakes to cool in their pan for 10 minutes, then transfer to a wire rack to cool completely.
Store the muffins in an airtight container for up to 5 days.
