CINNAMON BLUEBERRY MUFFINS
Provided by Lillian Chou
Categories Bread Cake Berry Dairy Bake Vegetarian Quick & Easy Mother's Day Blueberry Summer Cinnamon Gourmet
Yield Makes 12 muffins
Number Of Ingredients 11
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.
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
CINNAMON BLUEBERRY MUFFINS
I prepare these muffins with the blueberries that grow wild along the rocky coast of Maine. I have worked on this recipe for several years and finally feel that I have it perfected.
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
COOKING LIGHT'S BLUEBERRY CINNAMON-BURST MUFFINS
Awesome blueberry muffins which use either fresh blueberries or frozen. Yes the amounts for cinnamon and baking powder are right. Enjoy!
Provided by Tys Kitchen
Categories Quick Breads
Time 33m
Yield 18 muffins
Number Of Ingredients 12
Steps:
- Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon. Cut-in 3 tablespoons butter until well mixed. Stir in blueberries. If using frozen blueberries leave on counter otherwise chill in refrigerator.
- Preheat oven to 400°F.
- Cream together 1 cup sugar and 1/3 cup butter. Beat in eggs.
- Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt.
- Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
- Fold in blueberry mixture.
- Spoon batter into 18 muffin cups coated with cooking spray.
- Bake for 18 minutes or until muffins spring back when lightly touched in center.
- Cool in pan for 5 minutes. Remove from pan and place muffins on a wire rack to cool.
Nutrition Facts : Calories 195.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 36.7, Sodium 227.6, Carbohydrate 31.6, Fiber 1, Sugar 15.2, Protein 3.3
MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS
This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.
Provided by Kim
Time 8h35m
Yield 18
Number Of Ingredients 18
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.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 38.5 g, Cholesterol 40.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 264.5 mg, Sugar 19.3 g
BLUEBERRY MUFFINS
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Lightly brush a 12-muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup of the sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
- Using a rubber spatula, fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the blueberries. Take care not to over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
ELEGANT BUTTERMILK CINNAMON BLUEBERRY MUFFINS
These muffins are very, very rich. Almost like a cake, you can only eat one, but wish you could have another. The cinnamon/sugar topping makes these muffins a beautiful presentation. Any muffin lover will appreciate these chewy and heavenly treats. (From "In The Sweet Kitchen" cookbook)
Provided by Cooking to Perfecti
Categories Quick Breads
Time 55m
Yield 12 muffins
Number Of Ingredients 16
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.
More about "blueberry cinnamon muffins recipes"
BLUEBERRY VANILLA MUFFINS - DAMN DELICIOUS
From damndelicious.net
BEST BLUEBERRY MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
BANANA BLUEBERRY MUFFIN RECIPE WITH CINNAMON CRUMB
From greedyeats.com
BLUEBERRY MUFFINS WITH CINNAMON CRUMBLE - RECIPE - FINECOOKING
From finecooking.com
BLUEBERRY BUTTERMILK CINNAMON MUFFINS - KROLL'S KORNER
From krollskorner.com
BLUEBERRY CINNAMON MUFFINS - TRUTHFUL FOOD
From truthful-food.com
Category Snacks, Sweets, Treats And DessertsCalories 187 per servingTotal Time 25 mins
BLUEBERRY CINNAMON MUFFINS - DOLE® SUNSHINE
From dolesunshine.com
WILD BLUEBERRY CINNAMON MUFFINS | CROFTER'S ORGANIC
From croftersorganic.com
CINNAMON DUSTED EINKORN BLUEBERRY MUFFINS - JOVIAL FOODS
From jovialfoods.com
10+ BLUEBERRY MUFFIN RECIPES BURSTING WITH FLAVOR | MYRECIPES
From myrecipes.com
HEALTHY BLUEBERRY MUFFINS | BC BLUEBERRY COUNCIL
From bcblueberry.com
BLUEBERRY-CINNAMON MUFFINS RECIPE | MYRECIPES
From myrecipes.com
CINNAMON BLUEBERRY MUFFINS — UNWRITTEN RECIPES
From unwrittenrecipes.com
BEST CLASSIC BLUEBERRY STREUSEL MUFFINS RECIPES | BAKE WITH ANNA …
From foodnetwork.ca
BLUEBERRY MUFFINS WITH CINNAMON TOPPING - GINGER SNAPS BAKING …
From gingersnapsbakingaffairs.com
BLUEBERRY AND CINNAMON BREAKFAST MUFFINS - LINWOODS HEALTH FOODS
From linwoodshealthfoods.com
BAKERY BLUEBERRY VANILLA CRUNCH MUFFINS. - HALF BAKED HARVEST
From halfbakedharvest.com
HEALTHY BLUEBERRY MUFFINS RECIPE - COOKIE AND KATE
From cookieandkate.com
BLUEBERRY CINNAMON MUFFINS - PUREHARVEST
From pureharvest.com.au
CINNAMON BLUEBERRY MUFFINS - FOOD NEWS
From foodnewsnews.com
BAKERY STYLE BLUEBERRY CRUMB MUFFINS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BLUEBERRY CINNAMON MUFFINS - FIZZIFOOD
From fizzifood.com
BLUEBERRY MUFFINS WITH FROZEN BLUEBERRIES - INSANELY GOOD
From insanelygoodrecipes.com
BLUEBERRY MUFFINS WITH CINNAMON-SUGAR STREUSEL TOPPING
From rachaelrayshow.com
BLUEBERRY MUFFINS RECIPE WITH CINNAMON SUGAR TOPPING
From thespruceeats.com
CINNAMON BLUEBERRY MUFFINS RECIPE | ODLUMS
From odlums.ie
HEALTHY BLUEBERRY CINNAMON MUFFINS - NOURISH EVERY DAY
From nourisheveryday.com
CINNAMON, BANANA AND BLUEBERRY MUFFINS RECIPE - BBC FOOD
From bbc.co.uk
BLUEBERRY MUFFINS - SPEND WITH PENNIES
From spendwithpennies.com
CINNAMON CRUMBLE TOP BLUEBERRY MUFFINS - PLUM STREET COLLECTIVE
From plumstreetcollective.com
CINNAMON BLUEBERRY MUFFINS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CINNAMON BLUEBERRY MUFFINS - TASTY KITCHEN
From tastykitchen.com
BLUEBERRY AND CINNAMON MUFFINS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
BLUEBERRY CINNAMON MUFFINS WITH CRUNCHY CINNAMON TOPPING
From anewdawnn.com
BEST BLUEBERRY MUFFINS YOU'LL EVER EAT | AMBITIOUS KITCHEN
From ambitiouskitchen.com
BLUEBERRY-CINNAMON MUFFINS - ANTIPASTI RECIPES
From fooddiez.com
BLUEBERRY CINNAMON MUFFINS - RECIPE GIRL
From recipegirl.com
LEMON BLUEBERRY MUFFINS WITH CINNAMON SUGAR STREUSEL TOPPING
From crayonsandcravings.com
CINNAMON BLUEBERRY BRAN MUFFINS - GARLIC & ZEST
From garlicandzest.com
You'll also love