Cracklin Oat Bran Blueberry Crunch Muffins

If you’re on the hunt for a muffin recipe that combines wholesome texture, juicy bursts of fruit, and a delightful crunch, these Cracklin Oat Bran Blueberry Crunch Muffins are a must-try. They strike the perfect balance between tender crumb and crispy topping, thanks to the magic of Crunch Oat Bran cereal paired with fresh blueberries. Moist, flavorful, and with a sweet cinnamon sugar topping, these muffins make for an irresistible breakfast or snack option that everyone will love.

Why Cracklin Oat Bran Blueberry Crunch Muffins is Worth Your Time

This recipe isn’t just your average muffin—it’s a celebration of textures and flavors. The oat bran cereal adds a wonderful crunch and a hint of cinnamon that complements the natural sweetness of the blueberries. The muffins are tender and moist with a subtle hint of vanilla and buttermilk, making every bite a delight. Plus, the topping of crushed Cracklin’ Oat Bran cereal mixed with brown sugar and cinnamon creates an addictive crispness on top that elevates these muffins beyond the ordinary. Whether you’re making a batch for your family’s breakfast table or a brunch gathering, these muffins will impress and satisfy.

Ingredient List

• 3 tablespoons all-purpose flour (for topping)
• Pinch kosher salt (for topping)
• 1 teaspoon ground cinnamon (for topping)
• 3 tablespoons lightly-packed light or dark brown sugar (for topping)
• ½ cup crushed Cracklin’ Oat Bran cereal (for topping)
• 2 tablespoons unsalted butter, melted (for topping)
• 1½ cups fresh blueberries
• 2½ cups plus 1 tablespoon all-purpose flour, divided
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, melted and cooled slightly
• ½ cup vegetable or canola oil
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• ½ cup crushed Cracklin’ Oat Bran cereal (for batter)
• ½ cup powdered sugar (for glaze)
• 1 tablespoon honey (for glaze)
• 1 tablespoon milk (for glaze)

Hardware & Gadgets

• Muffin tin – standard 12-cup size works best
• Mixer – stand mixer or handheld electric mixer for easy mixing
• Mixing bowls – at least two, one for wet ingredients and one for dry
• Measuring cups and spoons – for accuracy in baking
• Cooling rack – to cool muffins evenly and prevent sogginess
• Small whisk or fork – for mixing the glaze

Method: Cracklin Oat Bran Blueberry Crunch Muffins

Step 1: Prepare the Topping

In a small bowl, combine 3 tablespoons all-purpose flour, a pinch of kosher salt, 1 teaspoon ground cinnamon, and 3 tablespoons lightly-packed brown sugar. Stir in ½ cup crushed Cracklin’ Oat Bran cereal. Drizzle in 2 tablespoons melted unsalted butter and mix until the mixture resembles coarse crumbs. Set aside to use as a crunchy topping later.

Step 2: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly with butter or cooking spray.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together 2½ cups plus 1 tablespoon all-purpose flour, 2½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, and ½ cup crushed Cracklin’ Oat Bran cereal.

Step 4: Combine Sugar and Eggs

In another large bowl, whisk 1 cup granulated sugar with 2 large eggs until the mixture is pale and slightly thickened.

Step 5: Add Wet Ingredients

To the egg and sugar mixture, add ½ cup melted and slightly cooled unsalted butter, ½ cup vegetable or canola oil, 1 cup buttermilk, and 2 teaspoons vanilla extract. Whisk until well combined.

Step 6: Incorporate Dry into Wet

Gently fold the dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the muffins tender.

Step 7: Fold in Blueberries

Carefully fold 1½ cups fresh blueberries into the batter, distributing them evenly.

Step 8: Fill Muffin Cups

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Step 9: Add Crunchy Topping

Sprinkle the prepared oat bran topping evenly over each muffin.

Step 10: Bake

Bake for 22-26 minutes, or until a toothpick inserted into the center comes out clean and the topping is golden brown.

Step 11: Prepare Glaze

While the muffins are baking, whisk together ½ cup powdered sugar, 1 tablespoon honey, and 1 tablespoon milk in a small bowl until smooth.

Step 12: Cool and Glaze

Remove muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a cooling rack and drizzle the glaze over warm muffins.

Year-Round Variations

• Summer: Swap blueberries for fresh raspberries or blackberries for a juicy twist.
• Fall: Add ½ cup chopped walnuts and swap cinnamon for pumpkin pie spice.
• Winter: Stir in ½ cup dried cranberries and a teaspoon of orange zest for a festive flavor.
• Spring: Use fresh strawberries instead of blueberries and add a tablespoon of lemon zest.

Testing Timeline

• Initial test baking revealed the importance of folding in blueberries gently to avoid purple batter.
• Adjusting the baking time between 22-26 minutes allowed for perfect moist interiors with crunchy tops.
• Glaze was tested with different liquid options; honey and milk combination gave the best balance of sweetness and shine.

Shelf Life & Storage

These muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place muffins in a sealed container or freezer bag and freeze for up to a month. To reheat, thaw at room temperature and warm briefly in the microwave or oven to revive that fresh-baked feel.

Quick Questions

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just do not thaw them before adding to the batter to prevent excess moisture and color bleeding.

Is buttermilk necessary for these muffins?

Buttermilk adds moisture and a slight tang that balances the sweetness, but you can substitute with milk mixed with 1 tablespoon vinegar or lemon juice if needed.

Can I make these muffins vegan?

To make a vegan version, replace eggs with flax eggs or a commercial egg replacer, use plant-based milk with vinegar for buttermilk, and swap butter for a vegan alternative.

How do I prevent the topping from burning?

If your topping browns too quickly, tent the muffins loosely with foil halfway through baking to prevent over-browning while allowing the muffins to finish cooking.

Because You Liked This

• Double Chocolate Zucchini Muffins – A rich, moist muffin with hidden veggies and chocolatey goodness.
• Blueberry Peach Refrigerator Oat Cups – A fresh and fruity no-bake breakfast option that’s perfect on-the-go.

That’s a Wrap

The Cracklin Oat Bran Blueberry Crunch Muffins are truly a standout recipe that brings together the best of texture, flavor, and convenience. Their crisp, cinnamon-spiced oat bran topping paired with tender, blueberry-studded batter creates a delicious muffin experience. Whether you’re making them for a family breakfast, a weekend brunch, or a quick snack, these muffins deliver every time. Don’t forget to experiment with seasonal fruit swaps or add nuts to customize your batch. Happy baking and enjoy the delightful crunch and juicy sweetness in every bite!

Share on Pinterest