Prep 20 mins
Cook 15 mins
The farina makes these muffins special. Feel free to use vanilla extract if you are not fond of almond extract. I have never tried it, but I imagine these would work well with cranberries too. Times are approximate. Thanks to Jen for putting this recipe in her best of 2008 cookbook!
- 59.14 ml sugar
- 4.92 ml ground cinnamon
- 59.14 ml chopped almonds (or walnuts or pecans)
- 236.59 ml farina (cream of wheat, any type)
- 177.44 ml all-purpose flour
- 118.29 ml brown sugar, packed
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml 1% low-fat buttermilk
- 1 large egg
- 7.39 ml almond extract
- 118.29 ml Smart Balance butter spread or 118.29 ml other regular tub margarine, melted
- 236.59 ml blueberries (a 6 oz. package, (or more)
- Preheat oven to 400 degrees F.
- Combine ingredients for topping and set aside.
- Whisk farina, flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
- Take out 1 TBSP of the dry mixture and coat the blueberries.
- Combine wet ingredients.
- Add wet ingredients to dry. Mix 10 strokes, add blueberries, and mix 3 more strokes. You will have a more tender product if you resist the urge to keep stirring.
- Fill cups of muffin pan 3/4 full, and sprinkle with topping.
- Bake 12-13 minutes, or until muffins are golden brown and tester comes out clean.
First, these muffins are terrific. Second, they are easy enough for a non-cooking DH to make (with some wifely backup). Used Splenda white and brown for the sugars and frozen berries. They baked up beautifully and I'd even say company worthy. Great texture and taste.
Maito, these muffins are very good! The farina makes the texture of this muffin special...and I love the fact that cream of wheat is loaded with vitamins! I omitted the nuts on the top...though I'm certain it would greater enhance the crunchyness of the topping! The almond extract adds to the special over all flavor! Thanks for sharing!!
Best blueberry muffins I've had! Instead of being mushy and soft like regular muffins, they have a terrific texture like a cornbread. I used finely diced walnuts for the topping and the type of cream of wheat that says it takes 2 1/2 minutes to cook. For me it made 12 muffins so my pan must be over-sized, and they were perfectly done after 12 minutes. The topping makes your house smell like cinnamon rolls so these would be great to make before an open house. What a great recipe...thank you.