Cinnamon Blueberry Farina Muffins Recipes

Steps:

• In a small bowl, mix milk and lemon juice; set aside. , In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

Steps:

• Mix flour, cereal, 1/4 cup of the sugar, baking powder and cinnamon in medium bowl; set aside.
• Beat egg, milk, oil and vanilla with wire whisk until well blended. Add to dry ingredients; stir just until moistened. Gently stir in blueberries. Spoon evenly into 12 greased 2-1/2-inch muffin pans, filling each cup 2/3 full.
• Bake at 400°F for 18 to 20 minutes or until toothpick inserted in centers comes out clean. Remove from pan.
• Brush tops of warm muffins with apple juice; roll in remaining 1/4 cup sugar. Serve warm.

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.
• Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.
• Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

Steps:

• Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
• Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
• Place batter in the refrigerator for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
• In a small bowl, stir together turbinado sugar and cinnamon.
• Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
• Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350°.
• Grease or line 12 muffin cups.
• Combine cinnamon and sugar for the topping in a small bowl and set aside.
• In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition.
• Scrape down the sides of the bowl, then beat in the vanilla.
• Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
• Gently fold in the blueberries.
• Spoon the batter into the muffin cups to about 1/2 full.
• Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.
• Cool the muffins for 5 minutes in the pan, then turn out onto wrack.
• Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.

Steps:

• Heat oven to 400 F.
• Line with paper baking cups or grease the bottom only on a 12 muffin pan.
• In large bowl, combine flour, farina, sugar, baking powder, and salt.
• Mix well.
• Add milk, oil, and egg.
• Stir until dry ingredients are moistened.
• Fill prepared muffin cups 2/3 full.
• Bake at 400 F for 15 to 20 minutes or until muffins are light golden brown.

Steps:

• 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.

Steps:

• To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
• Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside.
• To make the blueberry muffins, preheat the oven to 350 degrees F.
• Generously butter or grease six 8-ounce jumbo muffin cups.
• If using fresh blueberries, rinse and thoroughly dry the berries.
• In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
• In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center.
• In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined.
• Whisk in the vanilla and melted butter.
• Pour the buttermilk mixture into the well.
• Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined.
• If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix.
• Add the blueberries and fold in just to distribute evenly taking care not to overmix.
• Evenly divide the crumble topping among the muffins, sprinkling it on top.
• Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack.
• Serve warm, or cool completely.
• Store in an airtight container at room temperature for up to 2 days.