Cinnamon Blueberry Crunch Recipes

BLUEBERRY CRUNCH

Steps:

• Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.
• Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

CINNAMON BLUEBERRY FRENCH TOAST

Steps:

• Whisk together the first 6 ingredients. Place half of the bread in a greased 5-qt. slow cooker; top with 1/2 cup blueberries and half of the milk mixture. Repeat layers. Refrigerate, covered, 4 hours or overnight., Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours. Serve warm with syrup.