Bursting with berries, these large, bakery-style Blueberry Crunch Muffins have Cracklin' Oat Bran stirred into the batter and buttery streusel topping.
Stir together flour, salt, cinnamon, brown sugar, and crushed cereal. Add melted butter and stir until combined and crumbly. Set aside.
MAKE THE MUFFINS
Preheat oven to 375 degrees F with rack in lower middle position. Grease the cups of a standard, 12-well, or jumbo, 6-well, muffin tin, or line with papers.
In a small bowl, toss together blueberries and 1 tablespoon all-purpose flour. Set aside. In a medium bowl, whisk together remaining 2-½ cups all-purpose flour, baking powder, baking soda, and kosher salt. In a large bowl, whisk together granulated sugar, eggs, butter, oil, buttermilk, and vanilla extract until well-combined. Stir dry ingredients into wet until almost combined (a few streaks of flour are ok; for a tender crumb, don't over-mix). Gently fold in blueberries and crushed cereal. Divide batter evenly between the wells of the prepared tin, filling each almost to the top for crowned, bakery-style muffins. Sprinkle streusel over batter, pressing gently to adhere.
Bake muffins until golden brown and a tester inserted into the center of the muffins comes out with only a few crumbs, 20-25 minutes for standard muffins, 30 minutes for jumbo. Cool in pan for about 15 minutes, and then transfer muffins to a wire rack to cool completely.
MAKE THE GLAZE
In a small bowl, whisk together powdered sugar, honey, and milk. Drizzle over cooled muffins and serve.
Notes
Tip: To easily crush cereal, pulse in a food processor, or place in a plastic food storage bag and crush with a rolling pin