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:

Quickview
626k Calories
6g Protein
27g Total Fat
93g Carbs
1% Health Score
Limit These
Calories
626k
31%

Fat
27g
42%

  Saturated Fat
10g
63%

Carbohydrates
93g
31%

  Sugar
55g
61%

Cholesterol
12mg
4%

Sodium
762mg
33%

Get Enough Of These
Protein
6g
12%

Manganese
0.62mg
31%

Iron
2mg
15%

Fiber
2g
11%

Copper
0.2mg
10%

Vitamin B1
0.13mg
9%

Magnesium
20mg
5%

Phosphorus
43mg
4%

Selenium
2µg
4%

Vitamin B2
0.07mg
4%

Potassium
131mg
4%

Zinc
0.56mg
4%

Folate
14µg
4%

Calcium
34mg
3%

Vitamin A
160IU
3%

Vitamin K
3µg
3%

Vitamin B3
0.55mg
3%

Vitamin E
0.41mg
3%

Vitamin B6
0.05mg
2%

Vitamin B5
0.19mg
2%

covered percent of daily need
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Related Videos:

Blueberry Muffins with cinnamon crumble topping!

 

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