A new take on a morning classic, these Blueberry Raisin Crunch Muffins combine a beloved breakfast cereal with everyone’s favorite blueberry muffin.
My husband is slightly obsessed with Raisin Bran Crunch.
To the point where, when it goes on sale BOGO or 50% off at Publix, we stock up. Like, four to six boxes stocked up.
He drizzles it with honey and eats it out of my metallic mixing bowls. No lie. Regular cereal bowls can’t even handle his love for this stuff.
A few weeks ago, I had this disturbingly familiar desire to make blueberry muffins, but I knew I wanted to jazz them up somehow. Oats have been done, and so has flax seed. I opened the cabinets, hoping something would jump out at me…
It sure did. An open box of RBC, to be precise, that had been placed at an angle on a shelf overstuffed with cereal boxes. After my surprise wore off, I picked it up to notice it was only half full.
Lightbulb. Thus, these Blueberry Raisin Crunch Muffins were born.
You know, I don’t even really like blueberries all that much.
Seriously. I just don’t see the appeal of sitting down to a big bowl of them and going to town. There’s nothing to them! The flavor does nothing for me, and they always seem super mushy, despite how firm they feel to the touch.
Give me a bowl of literally any other berry, grapes, even pomegranate, and I’m good, I’ll take it down without batting an eyelash. But blueberries? Meh.
Despite my aversion to eating them raw, I still find myself picking them up at the farmer’s market every couple of weeks. Obviously.
You see, I feel that these sweet little guys are way better blended, mashed, and baked into things. Muffins, pie, smoothies, yogurt. Somehow, adding a sweetener completely transforms them in to these beautiful, juicy, enticingly blue dollops of joy.
Blueberry muffins are one of my all-time fave breakfast foods, especially to grab on the go, and adding Mr. Crumby’s favorite cereal to them also added a nice new texture to them that I didn’t expect. They were still a very crumby muffin, but they felt more “put together” thanks to the wheat flakes. The raisins offered a nice contrast to the blueberries, also, giving them a chew that the bursting blueberries don’t have.
By no means are these muffins to be considered healthy! I did use applesauce instead of oil, but there is still sugar and butter added, not to mention that Raisin Bran Crunch isn’t exactly a health food. These are simply a different version of a classic muffin. I do have a healthy muffin coming to the blog in the next couple of weeks, though, so keep an eye out for it!
In the meantime, though…
Blueberry Raisin Crunch Muffins
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 2 cups Raisin Bran Crunch cereal
- 1 cup milk room temperature
- ½ cup brown sugar
- 2 tablespoons unsalted butter melted
- 1 egg lightly beaten
- ½ cup unsweetened applesauce or oil
- ½ cup blueberries washed, dried & lightly dusted in flour
Instructions
- Preheat oven to 400 degrees F. Line a muffin tin with paper liners, or spray with non-stick cooking spray.
- In a large bowl, whisk together flour, baking powder, and salt.
- Pour Raisin Bran Crunch and milk in a medium bowl. Set aside to soak for 5 minutes.
- Combine brown sugar, melted butter, egg, and applesauce in a small bowl, stirring until well blended.
- Add cereal/milk to flour and stir, then add brown sugar mixture, stirring only until just combined.
- Gently fold in floured blueberries.
- Using an ice cream scoop, fill each muffin tin to ¾ full, and sprinkle Raisin Bran Crunch on top of each muffin for garnish.
- Bake for 25-30 minutes, or until a toothpick inserted in the center of a muffin come out clean.
Nutrition
What’s your go-to breakfast cereal?
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Erin @ The Speckled Palate says
We were meant to be friends because while I love blueberries baked into things, I’m not particularly a fan of them by themselves. They’re OK and stuff… but I’d much rather something else. But in a baked good? SIGN ME UP.
I’m intrigued by these muffins. I can’t say I’ve ever used cereal in a muffin before, and something tells me that my hubby might be a fan, even though we aren’t nearly as big Raisin Bran fans as Mr. Crumby. We’re more Cheerio’s people, and my love for that cereal has been exacerbated by pregnancy. No joke!
Keep up the good work, lady!
aimee fauci says
We have a box of Raisin Branch Crunch, for why I don’t know, so this is perfect. I am not a fan of blueberries but your pictures are so beautiful that I think I could try them.
Kristen @ A Mind Full Mom says
I haven’t had Raisin Bran Crunch in decades! But oh that cereal–so, so good. I imagine these muffins are killer. Guess I need to get some cereal, huh?
Trish says
Yum! These sound delicious. Raisin Bran is one of my favorite cereals. I love that the recipe includes applesauce, too.
Ashley ~ 3 Little Greenwoods says
Fabulous photography and I can’t wait to try this recipe!
I would love for you to share this post {and others} at my Show Me Saturday linky party! My readers would love this and we are live now!
~ Ashley
Deborah says
Thanks for this recipe. I replaced the applesauce with coconut milk yogurt (leftover from baking for a vegan family member) and the milk with coconut milk (same reason). I also used gluten-free flour instead of regular- you guessed it. (I bake once a year for these family members and then don’t know what to do with the leftover vegan and non-allergenic baking products!) The muffins came out light and tasty- almost like a pancake flavor but with the crunchinesss of the bran, the raisins, and a slightly coconutty taste. I left out the blueberries cuz I must dislike them more than you, haha! I’ll definitely make these again!
Brook says
We made these because we had a surplus of RBC. Can you believe nobody in my house loves this cereal besides me? Anyway, the muffins were a hit, even with RBC haters. Thanks for the recipe!
Margie says
Can the muffins be made without the blueberries or will it affect the outcome of the recipe?
Erica says
It shouldn’t affect the muffin itself!