Cinnamon Blueberry Crumble Muffins
Cinnamon Blueberry Crumble Muffins might be just the side dish you are searching for. One portion of this dish contains around 6g of protein, 27g of fat, and a total of 627 calories. This recipe serves 10. For $2.0 per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. 735 people found this recipe to be yummy and satisfying. This recipe from Lady Behind the Curtain requires blueberry pie filling, butter, light brown sugar, and flour. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 19%, this dish is not so outstanding. Lemon Blueberry Muffins with Cinnamon Crumble Topping, Cinnamon Blueberry Crumble, and Cinnamon Blueberry Crumble are very similar to this recipe.
Servings: 10
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
21 ounce blueberry pie filling
1/4 cup butter, cold
2 (17.5 ounce) Pillsbury Grands cinnamon rolls (5 rolls each)
1/2 cup all-purpose flour
the can of icing with the cinnamon rolls
1/2 cup light brown sugar
1 cup pecans, chopped
Equipment:
serrated knife
muffin tray
oven
microwave
wire rack
spatula
knife
frying pan
bowl
Cooking instruction summary:
Preheat oven to 350 degrees.Generously spray a jumbo muffin tin with non stick cooking spray and set aside.As gently as possible separate cinnamon rolls.Using a serrated knife, cut each roll horizontally in half.Place the bottom half of each roll into the prepared muffin tin.Add 2 tablespoons of the pie filling.Top with 1 tablespoon of crumble.Place the top of the cinnamon roll on top of the pie filling and crumble, press top down.Add another tablespoon of crumble.Bake 25 minutes or until the top is golden brown.Cool in the pan 10 minutes, run a knife or off set spatula around the edges to release the sides and continue cooling an additional 20 minutes.Cool completely on wire rack.Take the lid off the icing and microwave 5 to 7 seconds.Drizzle on cooled rolls.In a small bowl add the butter, flour, sugar and pecans.Using your fingers blend the crumble together until well combined.
Step by step:
1. Preheat oven to 350 degrees.Generously spray a jumbo muffin tin with non stick cooking spray and set aside.As gently as possible separate cinnamon rolls.Using a serrated knife, cut each roll horizontally in half.
2. Place the bottom half of each roll into the prepared muffin tin.
3. Add 2 tablespoons of the pie filling.Top with 1 tablespoon of crumble.
4. Place the top of the cinnamon roll on top of the pie filling and crumble, press top down.
5. Add another tablespoon of crumble.
6. Bake 25 minutes or until the top is golden brown.Cool in the pan 10 minutes, run a knife or off set spatula around the edges to release the sides and continue cooling an additional 20 minutes.Cool completely on wire rack.Take the lid off the icing and microwave 5 to 7 seconds.
7. Drizzle on cooled rolls.In a small bowl add the butter, flour, sugar and pecans.Using your fingers blend the crumble together until well combined.
Nutrition Information:
covered percent of daily need
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