Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel

Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel

Blogger Brooke McLay from Cheeky Kitchen turns a basic batch of blueberry muffins into a streusel-topped zucchini muffin. Delicious!

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

12

muffins

1
box (18.25 oz) Betty Crocker® wild blueberry muffin mix
1/2
cup milk
1/4
cup vegetable oil
2
eggs
2
small zucchini, shredded
1
teaspoon vanilla
1 1/2
cups Cinnamon Toast Crunch® cereal, crushed
  1. Heat oven to 425°F (400°F for dark or nonstick pan). Place paper baking cup in each of 12 regular-size muffin cups.
  2. Drain can of blueberries (from muffin mix box); rinse and set aside. In large bowl, stir together muffin mix, milk, oil, eggs, zucchini and vanilla just until blended. Gently fold in blueberries. Divide batter evenly among muffin cups. Top with crushed cereal.
  3. Bake 16 to 21 minutes or until golden brown and tops spring back when touched. Cool 5 minutes; remove from pan. Serve warm.
Makes 12 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Add a teaspoon of cinnamon to the batter for some extra spice and kick!
Add a teaspoon of almond extract to the batter for a new flavor twist!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 210
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 260mg;
  • Total Carbohydrate 31g
    • (Dietary Fiber 1g,
    • Sugars 17g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.