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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
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon baking powder
- 2 cups Raisin Bran Crunch cereal
- 1 cup milk room temperature
- 1/2 cup brown sugar
- 2 tablespoons unsalted butter melted
- 1 egg lightly beaten
- 1/2 cup unsweetened applesauce or oil
- 1/2 cup blueberries washed, dried & lightly dusted in flour
- 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.
What’s your go-to breakfast cereal?
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And if you’re looking for a snack for after lunch, be sure to check out my contribution to My Cooking Spot this week!