Cinnamon Blueberry Crumble Muffins
From rhodesbread 12 years ago
- 50 to make
- Serves 12
Satisfy your senses with the smell of cinnamon, the taste of sweet blueberries and the texture of delicious crumble.
Ingredients
- 6 Rhodes Anytime!™ cinnamon rolls, slightly thawed shopping list
- 2 cups frozen blueberries, thawed and well drained shopping list
- 1/3 cup blueberry preserves shopping list
- 1 teaspoon lemon zest shopping list
How to make it
- Cut each cinnamon roll in half making 12 thinner cinnamon rolls. Place each one in a sprayed muffin cup and flatten so dough presses up against the sides of the cup. Combine blueberries, preserves and lemon zest. Divide equally between the 12 cups. Combine crumble ingredients and sprinkle over tops of each one. Bake at 350°F 15-20 minutes. Cool for 5 minutes in pan and then remove to cooling rack. Thin frosting that comes with the rolls with a little milk and drizzle over muffins.
People Who Like This Dish 2
- mandymoore Wiggins, Ms
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