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Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel
Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel
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Prep Time:
10 minutes
Total Time:
40 minutes
Enhance Betty Crocker Blueberry Muffin Mix with zucchini and a tasty Cinnamon Toast Crunch topping for delightful breakfast muffins.
Ingredients:
  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 2 small zucchini, shredded
  • 1 teaspoon vanilla
  • 1 1/2 cups Cinnamon Toast Crunch™ cereal, crushed
Instructions:
  • Preheat oven to 425°F (400°F for dark or nonstick pan) and line 12 regular-size muffin cups with paper baking cups.
  • 1. Drain the can of blueberries from the muffin mix box, give them a quick rinse, and keep them to the side. In a large bowl, mix together the muffin mix, milk, oil, eggs, zucchini, and vanilla until just combined. Gently fold in the blueberries. Divide the batter evenly among the muffin cups and sprinkle with crushed cereal on top.
  • Bake until golden brown, with tops springing back when touched, for 16 to 21 minutes. Allow to cool for 5 minutes before removing from the pan. Serve warm.

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