A recipe for homemade blueberry muffins made with fresh blueberries and topped with cinnamon sugar. Serve these muffins warm for breakfast, as a brunch food, or pack them as a dessert in a lunch box.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Breakfast
Cuisine: American
Keyword: homemade blueberry muffins
Servings: 12
Author: Laura Warnke
Ingredients
2cupsflour
1/2cupsugar
3teaspoonsbaking powder
1/2teaspoonsalt
1/4cupbuttermelted
1egg
1cupmilk
1-1/2cupsfresh blueberries
After Baking:
2Tablespoonsbuttermelted
Sugar Topping Mixture:
3Tablespoonsof granulated sugar
1/2teaspoonof ground cinnamon
Instructions
Preheat oven to 400 degrees.
Mix together the flour, sugar, baking powder and salt in a bowl.
Add the melted butter, egg, and milk and stir just until moistened.
Gently fold in the fresh blueberries.
Spoon into well-greased muffin pans or use muffin cups. Fill each about 3/4 full.
Bake at 400 degrees for 20-25 minutes, just until lightly browned on top.
Remove from pans and brush tops with melted butter.
Sprinkle with the sugar-cinnamon mixture. Serve warm.
Notes
Tip: Rinse the blueberries and lay them out on a paper towel to air dry before adding them to the batter. If they are still damp, blot them gently with a paper towel. Otherwise your batter will end up with a blue tint from the excess moisture of the blueberries and there will be too much liquid in the recipe.