Cinnamon Blueberry Muffins are a delightful twist on the classic blueberry muffin, featuring the warm, comforting spice of cinnamon which pairs beautifully with the bright, tart burst of blueberries. These muffins are tender and moist, with a golden-brown cinnamon-sugar topping that provides a sweet, crunchy contrast to the soft fruit-studded interior. Perfect for breakfast, as a snack, or served as part of a brunch spread, these muffins offer a wonderful combination of flavors that can brighten up your morning or complement an afternoon coffee or tea. Whether you’re looking to use up summer’s fresh berries or utilize frozen blueberries during the colder months, these muffins are sure to be a hit year-round.
Recipe: Cinnamon Blueberry Muffins
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups blueberries (fresh or frozen, if frozen, do not thaw)
- For the topping:
- 1/4 cup granulated sugar
- 1/3 teaspoon ground cinnamon
Instructions:
- Preheat the Oven and Prepare Muffin Pan:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups with butter or non-stick spray.
- Mix Dry Ingredients:
- In a medium bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter and sugar together with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
- Fold in Blueberries:
- Gently fold the blueberries into the batter, being careful not to crush the berries.
- Prepare Cinnamon-Sugar Topping:
- In a small bowl, mix together the sugar and cinnamon for the topping.
- Fill Muffin Tin and Add Topping:
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Sprinkle each with a generous amount of the cinnamon-sugar topping.
- Bake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
These Cinnamon Blueberry Muffins offer a perfect balance of sweet and spicy flavors with each bite encased in a soft, fluffy texture. Enjoy them fresh from the oven for a deliciously warm treat, or store them in an airtight container to savor throughout the week.
