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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Graham Cracker Blueberry Muffins Recipe

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This recipe for Graham Cracker Blueberry Muffins is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
MUFFIN BATTER:
2-1/2 cups graham cracker crumbs
1/2 cup flour
1tbsp. baking powder
1/2 tsp salt
1 cup almond milk
1/3 cup oil
1 egg
2 tsp vanilla extract
1-1/2 cups blueberries
TOPPING:
1/4 cup flour
1/4 cup packed brown sugar
1tsp cinnamon
2tbsp melted butter
Directions:
Directions:
Preheat oven to 400º
Line muffin tin with liners or grease them really well so the muffins won't stick to the sides.
In a medium bowl, whisk together the flour, sugar, graham cracker crumbs, baking powder, and salt until blended.
In a separate bowl beat together the almond milk, egg, oil, and vanilla until combined.
Gradually add dry ingredients. Stir only until the mixture is just combined so you don't overwork the batter.
Add in the blueberries and stir until mixed in.
Using an ice cream scoop, fill each muffin tin about 2/3 of the way with the batter.
For the topping: melt the butter and then combine all the ingredients until the mix is the consistency of wet sand.
Top each muffin with a heaping tablespoon of the topping mix before sticking them in the oven.
Bake for 16-19 minutes. To check if they are done stick a toothpick into the middle of the innermost muffin, if it comes out clean then they are all set to come out! Allow the muffins to cool before taking them out of their tins.
Number Of Servings:
Number Of Servings:
about 16 depending on the size of the muffin tins
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Great for that last box of graham crackers that didn't get used for s'mores!

 

 

 

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