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Homemade Blueberry Cinnamon Muffins photo

Blueberry Cinnamon Muffins

These Blueberry Cinnamon Muffins are a delightful treat! Bursting with juicy blueberries and a hint of cinnamon, they're perfect for breakfast or a cozy snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 cup oats For added texture and a wholesome touch.
  • 2 tablespoons brown sugar To enhance sweetness and add caramel flavor.
  • 1 teaspoon cinnamon A warm spice that elevates the flavor profile.
  • 1 cup granulated white sugar The primary sweetener for the muffins.
  • ½ cup butter (1 stick) at room temperature
  • 2 large eggs Essential for binding and adding moisture.
  • 1 teaspoon vanilla extract A splash enhances the overall flavor.
  • 2 cups all-purpose flour Provides structure and fluffiness.
  • 1 teaspoon baking soda Helps the muffins rise.
  • ½ teaspoon baking powder Works alongside baking soda for a perfect rise.
  • ½ teaspoon salt Balances sweetness and enhances flavors.
  • 1 teaspoon cinnamon Another layer of warm spice.
  • 1 cup low-fat buttermilk Adds moisture and slight tang.
  • 1 cup fresh blueberries The star ingredient, providing juicy sweetness.

Equipment

  • Muffin tin
  • Papers or non-stick spray
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners or spray with non-stick spray for easy removal.
  2. Step 2: In a large mixing bowl, whisk together the flour, oats, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. Step 3: In another bowl, cream the butter and both sugars together until light and fluffy, about 3-5 minutes.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
  5. Step 5: Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, mixing just until combined.
  6. Step 6: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
  7. Step 7: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Step 8: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • These muffins freeze beautifully, making them ideal for quick breakfasts.
  • Feel free to substitute blueberries with other fruits like raspberries or apples.
  • To lighten the muffins, consider using applesauce instead of some butter.