I thought I was “all done” with blueberries for the summer but then somebody went blueberry picking and gifted us with a generous amount, more than we could gobble down, much as we tried and thus…Cinnamon Blueberry Muffins! Absolutely a keeper and quite possibly my new favorite!
And I don’t say that lightly because for many years these Blueberry Streusel Muffins have held a special place in my heart. Don’t get me wrong, I still adore them. But with that sugary topping they definitely fall more into the muffin-masquerading-as-a-small-cake category and are just a little too indulgent to qualify for regular breakfast fare. These cinnamon ones however, feel light and almost healthy. Sure, there’s butter in the mix, but these guys are loaded with juicy berries, not overly sweet and on the smallish side—
Which in my book means you can enjoy them every day!! Ha ha! Or at least as long as they last!!
Cinnamon Blueberry Muffins
Makes 12 muffins
Prep Time: 10 minutes; Bake Time: 25-30 minutes
6 tablespoons unsalted butter, melted and slightly cooled
1 cup light brown sugar, packed
1/2 cup whole milk
1 large egg
1 1/2 cups unbleached, all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 generous cups fresh blueberries
1. Preheat oven to 400ºF with rack in the center. Line a standard size muffin tin with paper liners.
2. In a medium bowl, whisk together the butter, brown sugar, milk and egg until well combined.
3. In a large bowl, whisk the flour, baking powder, cinnamon and salt together. Add in the liquid ingredients and stir with a spoon just until combined. Gently fold in the berries. Divide the batter equally among the muffin cups.
4. Bake for about 25 minutes, until muffins are golden brown and a tester inserted into the center comes out clean. Let muffins cool in the tin on a rack for about 20 minutes, then remove carefully—these are a little delicate when still hot—and let finish cooling on the wire rack and serve.
5. Store any leftovers well wrapped in the fridge for several days and reheat in a low oven for a few minutes.
Note: Recipe adapted from an old issue of Gourmet Magazine.