Cinnamon Blueberry Muffins Recipe

Kim Conte

I'm so excited that blueberries are almost in season! My sister made these Cinnamon Blueberry Muffins from for brunch this weekend. They were moist, delicious, and a fabulous preview to many more delicious fresh blueberry recipes to come this summer!

Cinnamon Blueberry Muffins from

Makes 12 muffins

3/4 stick (6 tablespoons) unsalted butter, melted and cooled

1 cup packed light brown sugar

1/2 cup whole milk

1 large egg

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1 1/2 cups blueberries (7 1/2 oz)

Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.

Divide batter among muffin pan lined with muffin cups. Bake at 400F until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

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