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 min
  • Total Time 40 min
  • Servings 12

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
260mg
260%;
Total Carbohydrate
31g
31%
(Dietary Fiber
1g
1%
  Sugars
17g
17%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
4%;
Calcium
4%;
Iron
8%;
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.