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Blueberry Crumble Breakfast Muffins | Makes 9 muffins

Blueberry Crumble Breakfast Muffins | Makes 9 muffins

Bake at home | with a Cinnamon Crumble Topping
4.5(32)Review Summary
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
1719 kcal
Protein
: 
32.5g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Milk
  • Soya
  • Egg
  • Milk
  • May contain traces of allergens
  • Nuts
  • Cereals containing gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

4 sachet(s)

Ground Cinnamon

1 pack(s)

Velvety Vanilla Cake Mix

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

60 grams

Granola

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

60 grams

Instant Oats

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

250 grams

Blueberries

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

Not included in your delivery

30 grams

Butter

3 unit(s)

Egg

5 tbsp

Vegetable Oil

4 tbsp

Water

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
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Bowl
•Muffin tin
•Muffin Tin Liners
•Bowl

Instructions

PDF
Make the Crumble Topping
1

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.

Mix the Muffin Mixture
2

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

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

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

Time to Bake
3

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.

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.

Enjoy!

Customer reviews

Review summary

Updated on Feb 2026
  • Flavour: Tasty breakfast muffins with a nice flavour, though some found them a bit too sweet.
  • Ease of prep: Easy to prepare and bake, making for a convenient breakfast option.
  • Next-day meals: Best eaten fresh; the crumble topping loses crunchiness by the next day.
  • Suggestions: Consider reducing sweetness by using less cake mix or adding bran for a healthier twist.
AI-generated from customer reviews
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