1. Home >
  2. Recipes >
  3. Extra Large Blueberry Crunch Muffins

Extra Large Blueberry Crunch Muffins

  • Cook Time: 20 - 25 minutes
  • Servings: 12
  • Course: Breakfast

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • TOPPING (optional):
  • 1/2 cup flour
  • 1/2 cup sugar
  • 1/4 cup butter or margarine, softened
  • 3 cups flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 cup milk
  • 1/2 cup butter or margarine, melted
  • 2 teaspoons vanilla extract
  • 2 cups frozen blueberries, rinsed and drained


Step 1

PREHEAT oven to 375°F (or to 350°F if using dark or nonstick cookie sheet). Place 12 Reynolds® Extra Large Foil Baking Cups on cookie sheet.

Step 2

COMBINE topping ingredients in small bowl until crumbly; set aside.

Step 3

COMBINE flour, sugar, baking powder and salt in large bowl. Combine eggs, milk, butter and vanilla in medium bowl; stir into flour mixture just until dry ingredients are moistened. Stir in blueberries. Spoon 1/3 cup batter into each baking cup; sprinkle topping evenly over batter.

Step 4

BAKE to minutes until lightly browned and toothpick inserted in center comes out clean.

Back to top


Back to top