Blueberry Cinnamon Muffins

Hearty and incredibly moist breakfast muffin with just enough sweetness. The perfect start to your day!

I love muffins in the morning. They're usually pretty easy to make and reheat well. This muffin is no exception. One day, I decided to try Ina Garten's recipe for strawberry muffins, but I didn't have all the ingredients, so I ended up tweaking it quite a bit...and wound up with the happiest accident I could've hoped for. These muffins have a crisp exterior with a super moist interior. It's just sweet enough to be considered a treat, but would never be mistaken for a cupcake. The buttermilk adds a pleasant twang in flavor that's complimented by the acidity of the blueberries. And the cinnamon (?!) makes each bite so flavorful. In other words, these muffins are an absolutely delicious and (maybe, possibly) nutritious start to your day!

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Blueberry Cinnamon Muffins

Makes 12 muffins

Ingredients

• 1 1/2 cups all-purpose flour

• 2 tsp baking powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1 tbsp ground cinnamon

• 1/2 cup unsalted butter, melted

• 1/2 cup buttermilk

• 1 large egg

• 1 cup fresh blueberries

• 3/4 cup sugar

Instructions

1. Preheat your oven to 375 degrees. Line a 12-cup muffin pan with liners.

2. In a large bowl, sift your flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.

3. Pour the buttermilk into a measuring cup (the kind that pours, not the kind that scoops).

4. In a small bowl, heat the butter until it is just melted and pour into the cup of buttermilk.

5. Add the egg to the buttermilk mixture and mix it together well.

6. Pour the liquid mixture into the dry mixture and whisk until almost combined (you still want to see some flour).

7. Add your blueberries and sugar to the mixture. Fold until almost combined. You should still see sugar crystals throughout the batter.

8. Scoop the batter into the lined muffin pan until all the dough is used. You may need to scoop more than once, depending on the size of your scooper (I used a 3 tbsp scoop).

9. Bake in the oven at 375 degrees for 20-25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.

10. Remove the muffins from the pan and allow them to cool on a cooling rack for a few minutes. Serve while warm.

Notes

• Let your butter cool slightly before pouring into your buttermilk/egg mixture. You don't want the milk to curdle or your egg to scramble!

• Be careful not to over mix this batter. Adding the sugar at the end and mixing it in slightly is how you get the crispy top, which is the perfect compliment to the soft and moist inside. You don't want to miss it by over mixing.

Photos