Best 5 Cinnamon Blueberry Crumble Recipes

CINNAMON BLUEBERRY CRUMBLE

Steps:

• Place blueberries in a large bowl. Combine the sugar, cornstarch, flour, cinnamon, lemon zest and juice, nutmeg and salt; sprinkle over blueberries and toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the wafer crumbs, flour, brown sugar and cinnamon. Stir in butter until blended. Sprinkle over blueberry mixture., Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm. Garnish with whipped cream and lemon zest if desired.

CINNAMON BLUEBERRY CRUMBLE

Steps:

• Remove rolls from pan. Spray pan with non-stick cooking spray and replace rolls. Spread blueberry pie filling evenly over and between rolls. Combine butter, flour, brown sugar and pecans and sprinkle over pie filling. Bake at 350°F 45-50 minutes. Drizzle with cream cheese frosting while still warm.

CINNAMON BLUEBERRY CRUMBLE

Steps:

• 1. Remove rolls from package. Spray pan with non-stick cooking spray and place rolls. Spread blueberry pie filling evenly over and between rolls.
• 2. Combine butter, flour, brown sugar and pecans and sprinkle over pie filling. Bake at 350°F 45-50 minutes. Drizzle with cream cheese frosting while still warm. 9 points per serving

CINNAMON BLUEBERRY CRUMBLE

Steps:

• Arrange frozen rolls in 3 rows of 3 in a sprayed 9 x 13-inch baking pan. Spread blueberry pie filling evenly over and between rolls. Combine butter, flour, brown sugar and pecans and sprinkle over pie filling. Bake at 350°F 45-50 minutes. Drizzle with cream cheese frosting while still warm.

BLUEBERRY MUFFINS WITH CINNAMON CRUMBLE

Steps:

• 1. Preheat oven to 350 degrees. To make the crumble: In a medium bowl combine flour, brown sugar and cinnamon. Add the butter and work in with your fingers until crumbly.Set aside To make muffins: Line a 12 cup muffin tin. In a small bowl sift together the flour with baking soada and powder, salt cinnamon and nutmeg. Cream the butter and sugar ina large bowl until light and fluffy. Add teh eggs beating after each one. On low speed add the flour mixture in 3 additions alternating with the buttermilk.. Gently fold in the blueberries. Spoon the batter into tin and sprinkle crumble over top. Bake for 20 -25 mins until toothpick inserted comes out clean.Cool in pan for ten mins . Freezes well!! NOTE: In the original recipe it called for unsalted butter and a mixture of AP flour and cake flour. I have been making them as above for 5 years and they are great!! If you want to you can use unsalted butter in place of the salted and use 1 1/2 cups AP flour and 1/2 cup cake flour. These are the best blueberry muffins i have ever had!!