Cinnamon and brown sugar give these a fabulous flavor with pops of fruit to brighten them up. They're great for breakfasts or to serve with a brunch, or for an afternoon snack. I've even frozen these and reheated them in the microwave and they stay delicious (though they're best when they're fresh!)
My mom makes these with 1/3 whole wheat flour, but I didn't have any on hand so I used all all-purpose flour. She often uses frozen blueberries which works just as well as fresh, but you do need to adjust the cooking time a little longer if you use the frozen.
Blueberry Cinnamon Muffins
1 1/2 cups of all-purpose flour
1 1/2 cups of blueberries (fresh or frozen)
1/2 Tbsp cinnamon
2 tsp baking power
1/4 tsp baking soda
3/4 Cup packed brown sugar
3/4 cup milk
1/4 cup melted butter
1 tsp vanilla
4 tsp brown sugar
1 tsp cinnamon
|packed full of blueberries|
Preheat your oven to 375
In a large bowl, stir together the flower, cinnamon, baking powder, baking soda, and brown sugar. Add blueberries and stir.
In a separate bowl, beat the egg. Mix in the milk, butter, and vanilla. Stir the wet mixture into the flour mixture until just moistened, do not over mix.
Spoon the mixture into lined or greased muffin tins, filling about 3/4 full.
Combine the cinnamon and sugar for the topping and sprinkle on top of the muffins. Bake for about 18 minutes or until an inserted toothpick comes out clean.
Make sure to wait until they are cool to eat them. If you've used liners, they will much easier to peel and also the blueberries will not be molten pockets of tongue burning. These will stay incredibly moist, and I generally store them in a bowl under a tea-towel for the limited amount of time it takes to devour them.