Blueberry Crumble Breakfast Muffins | Makes 9 muffins
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Blueberry Crumble Breakfast Muffins | Makes 9 muffins

Bake at home | with a Cinnamon Crumble Topping

All the flavours of a blueberry crumble in a delicious breakfast muffin.

Egg(s) not included
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time15 minutes


serving amount

4 sachet(s)

Ground Cinnamon

1 pack(s)

Velvety Vanilla Cake Mix

(Contains Cereals containing gluten May contain Soya, Egg, Milk)

60 grams


(Contains Cereals containing gluten May contain Nuts, Milk, Soya)

60 grams

Instant Oats

(Contains Cereals containing gluten May contain Milk, Soya, Cereals containing gluten, Nuts)

250 grams


75 grams

Greek Style Natural Yoghurt

(Contains Milk)

Not included in your delivery

30 grams


3 unit(s)


4 tbsp


5 tbsp

Vegetable Oil


Nutritional information

Energy (kJ)7194 kJ
Energy (kcal)1719 kcal
Fat75.5 g
of which saturates25 g
Carbohydrate224.4 g
of which sugars121.4 g
Protein32.5 g
Salt3.38 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Bowl
Muffin tin
Muffin Tin Liners
Medium Bowl



a) Preheat your oven to 180°C/160°C fan/gas mark 4. Pop 9 muffin cases into your muffin tray.

b) Chop the butter (see patry for amount) into 1cm pieces.

c) In a large bowl, combine half the cinnamon and 8 tbsp of the Betty Crocker's vanilla cake mix. Add the chopped butter and rub it in with your fingertips until the mixture looks like breadcrumbs.

d) Stir through the granola, then set aside for now.


a) In a large bowl, combine the oats, blueberries, remaining cake mix and cinnamon.

b) Add the Greek style yoghurt, along with the eggs, water and vegetable oil (see pantry for all three amounts) to the cake mix.

c) Gently stir until fully combined, 2-3 mins.


a) Divide the muffin mixture between your muffin cases, then top with the crumble mixture.

b) Pop onto the middle shelf of your oven until risen and golden, 28-30 mins, or until a rounded knife inserted in the centre comes out clean. TIP: A few crumbs are okay!

c) When the muffins have 10 mins remaining in the oven, rotate the tray to give the muffins a nice, even colour.

d) Allow to cool before serving.


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