• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 12

Cinnamon Berry Muffins

  • Recipe Submitted by on

 Ingredients List

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cup brown sugar
  • 1/2 (1 stick) cup unsalted butter, softened
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries, plus 1/4 cup to press on top
  • 2 teaspoons unsalted butter, melted
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

 Directions

PRE-STEP: Preheat oven to 350F degrees. Lightly spray 12 muffin cups with non-stick cooking spray or line with muffin liners.

STEP 1: In a medium bowl, whisk together flour, baking soda, baking powder, ground cinnamon and salt. Set aside.

STEP 2: In a large bowl, using an electric or stand mixer combine brown sugar, butter, egg, vanilla extract, and buttermilk, mix until combined.

STEP 4: Mix flour mixture until just combined. MUFFIN BATTER WILL BE THICK!

STEP 5: Gently, fold in blueberries.

MAKE THE CRUMBLE:

STEP 6: In a small bowl, mix together melted butter, sugar, and cinnamon until mixture becomes crumbly. Set aside.

STEP 7: Spoon batter into prepared muffin tins, filling them about 2/3 the way full. Sprinkle each muffin with the crumb mixture. Using the 1/4 cup of the blueberries you have leftover, press a few of them into the tops of each muffin.

STEP 6: Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool for 5-10 minutes before enjoying!

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