Blueberry-Walnut Crumb Muffins


  • 3 3/4 cups flour, divided
  • 1 cup CREAM OF WHEAT Cereal, (1-min., 2-1/2 min. or 10-min. cook time) uncooked
  • 1 1/3 cup light brown sugar, firmly packed, divided
  • 1 3/4 teaspoon ground cinnamon, divided
  • 1/8 teaspoon ground nutmeg
  • 14 tbls. butter or margarine, cold, divided
  • 3/4 cups fat-free milk
  • 1/2 cup egg substitute, cholesterol-free egg product
  • 1/2 cup Blueberries, fresh
  • 1/2 cup chopped walnuts


Preheat oven to 400°F. Mix 3/4 cup of the flour, the cereal, 1/3 cup of the brown sugar, 3/4 tsp. of the cinnamon and the nutmeg in large bowl. Using pastry blender or 2 knives, cut in 6 Tbsp. of the butter until mixture resembles coarse crumbs. Set aside.

Mix remaining 3 cups flour, remaining 1 cup brown sugar, remaining 1 tsp. cinnamon and the baking powder in large bowl; set aside. Melt remaining 8 Tbsp. butter. Place in small bowl. Add milk and egg product; beat with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Add blueberries and walnuts; stir just until evenly distributed. Spoon evenly into 20 greased medium muffin cups, filling each cup 2/3 full. Sprinkle with the crumb mixture.

Bake 20 to 24 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove to wire racks to cool completely.

Makes 20 muffins or 20 servings, 1 muffin each.


Substitute 1 cup thawed frozen blueberries for the fresh blueberries.
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