Blueberry-Walnut Crumb Muffins - Kraft Recipes Top
Comida Kraft
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Blueberry-Walnut Crumb Muffins

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20 muffins or 20 servings, 1 muffin each

Butter, brown sugar, cinnamon and nutmeg form the sweet, crumbly topping that crowns these scrumptious muffins.

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What You Need

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Make It

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  • Preheat oven to 400°F. Mix 3/4 cup of the flour, the cereal, 1/3 cup of the brown sugar, 3/4 tsp. of the cinnamon and the nutmeg in large bowl. Using pastry blender or 2 knives, cut in 6 Tbsp. of the butter until mixture resembles coarse crumbs. Set aside.
  • Mix remaining 3 cups flour, remaining 1 cup brown sugar, remaining 1 tsp. cinnamon and the baking powder in large bowl; set aside. Melt remaining 8 Tbsp. butter. Place in small bowl. Add milk and egg product; beat with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Add blueberries and walnuts; stir just until evenly distributed. Spoon evenly into 20 greased medium muffin cups, filling each cup 2/3 full. Sprinkle with the crumb mixture.
  • Bake 20 to 24 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks to cool completely.


Substitute 1 cup thawed frozen blueberries for the fresh blueberries.


  • 20 muffins or 20 servings, 1 muffin each

Nutritional Information

Serving Size 20 muffins or 20 servings, 1 muffin each
Calories 270
Total fat 10g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 200mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 14g
Protein 5g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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