•   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


Nutritional facts are based on a single serving
Calories 380
Total fat 14g
Saturated fat 5g
Trans fat 0.5g
Cholesterol 50mg
Sodium 250mg
Carbohydrate 59g
Dietary fiber 1g
Sugars 29g
Protein 5g
Calcium 8%DV
Iron 10%DV


    Crumb Topping:
  1. Combine  ingredients until mixture resembles coarse crumbs; set aside.
  2. Muffins:
  3. Line  13 cavities of standard muffin pan with paper liners. Combine 10 oz. berries and 1 Tbsp. flour in bowl; set aside.
  4. 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.
  5. 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.
  6. Use  #8 scoop to portion batter into prepared pan. Top each muffin with 5 blueberries.
  7. 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.
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