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Blueberry-Lemon Crunch Muffins Made with NILLA Wafers

Blueberry-Lemon Crunch Muffins Made with NILLA Wafers

INGREDIENTS

13 muffins, 4.4 oz. each

  • Crumb Topping
  • 1-3/4 oz. granulated sugar
  • 1-1/2 oz. unsalted butter
  • 1-1/2 oz. all-purpose flour
  • 1 oz. NILLA Wafers, finely ground
  • Muffins
  • 12 oz. blueberries, divided
  • 12-1/2 oz. all-purpose flour, divided
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 9 oz. buttermilk
  • 2 oz. vegetable oil
  • 2 oz. unsalted butter, melted
  • 1 oz. light corn syrup
  • 1-1/2 tsp. vanilla extract
  • 8 oz. granulated sugar
  • 3-3/4 oz. eggs
  • 4-1/4 oz. NILLA Wafers, chopped
  • 1 Tbsp. lemon zest

Nutrition per serving

  • Calories

    380

  • Total fat

    14 g

  • Saturated fat

    5 g

  • Trans fat

    0.5 g

  • Cholesterol

    50 mg

  • Sodium

    250 mg

  • Carbohydrate

    59 g

  • Dietary fiber

    1 g

  • Sugars

    29 g

  • Protein

    5 g

  • Vitamin A

    4 %DV

  • Vitamin C

    2 %DV

  • Calcium

    8 %DV

  • Iron

    10 %DV

DIRECTIONS

Crumb Topping: Combine ingredients until mixture resembles coarse crumbs; set aside.

Muffins: Line 13 cavities of standard muffin pan with paper liners. Combine 10 oz. berries and 1 Tbsp. flour in bowl; set aside.

Sift remaining flour, baking powder and salt into medium bowl. Whisk buttermilk, butter, oil, corn syrup and vanilla in separate large bowl. Whisk sugar and eggs in third bowl until light and fluffy; stir into buttermilk mixture.

Add liquid mixture to dry ingredients, mixing with spoon or paddle just until combined. Gently fold in blueberry/flour mixture, chopped cookies and zest just until combined.

Use #8 scoop to portion batter into prepared pan. Top each muffin with 5 blueberries.

Bake in 375°F standard oven 28 to 33 min. or until centers spring back when lightly touched. Cool in pan on wire rack 5 min. Carefully remove muffins from pan; cool completely.