Best Gourmet Magazines Cinnamon Blueberry Muffins Recipes

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BEST-EVER BLUEBERRY MUFFINS



Best-Ever Blueberry Muffins image

Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 8

2-1/2 cups all-purpose flour
1 cup sugar
2-1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk
1/4 cup butter, melted
1-1/2 cups fresh blueberries

Steps:

  • Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

TO DIE FOR BLUEBERRY MUFFINS



To Die For Blueberry Muffins image

These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!

Provided by Colleen

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 40m

Yield 8

Number Of Ingredients 12

1 ½ cups all-purpose flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk, or more as needed
1 cup fresh blueberries
½ cup white sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
  • Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
  • To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g

COOKING LIGHT'S BLUEBERRY CINNAMON-BURST MUFFINS



Cooking Light's Blueberry Cinnamon-Burst Muffins image

Awesome blueberry muffins which use either fresh blueberries or frozen. Yes the amounts for cinnamon and baking powder are right. Enjoy!

Provided by Tys Kitchen

Categories     Quick Breads

Time 33m

Yield 18 muffins

Number Of Ingredients 12

1/4 cup flour
1/4 cup sugar
1 tablespoon ground cinnamon
3 tablespoons butter
1 1/2 cups blueberries (fresh or frozen)
1 cup sugar
1/3 cup butter, softened
2 large eggs
2 1/2 cups flour
5 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Steps:

  • Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon. Cut-in 3 tablespoons butter until well mixed. Stir in blueberries. If using frozen blueberries leave on counter otherwise chill in refrigerator.
  • Preheat oven to 400°F.
  • Cream together 1 cup sugar and 1/3 cup butter. Beat in eggs.
  • Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt.
  • Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
  • Fold in blueberry mixture.
  • Spoon batter into 18 muffin cups coated with cooking spray.
  • Bake for 18 minutes or until muffins spring back when lightly touched in center.
  • Cool in pan for 5 minutes. Remove from pan and place muffins on a wire rack to cool.

Nutrition Facts : Calories 195.7, Fat 6.6, SaturatedFat 3.9, Cholesterol 36.7, Sodium 227.6, Carbohydrate 31.6, Fiber 1, Sugar 15.2, Protein 3.3

BEST OF THE BEST BLUEBERRY MUFFINS



Best of the Best Blueberry Muffins image

Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!

Provided by AUNTLYNNIE

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 9

½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
½ cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar

Steps:

  • Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
  • In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
  • Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 43.5 g, Cholesterol 51.7 mg, Fat 8.9 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 181 mg, Sugar 26.3 g

CINNAMON BLUEBERRY MUFFINS



Cinnamon Blueberry Muffins image

Provided by Lillian Chou

Categories     Bread     Cake     Berry     Dairy     Bake     Vegetarian     Quick & Easy     Mother's Day     Blueberry     Summer     Cinnamon     Gourmet

Yield Makes 12 muffins

Number Of Ingredients 11

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)
Special Equipment
a muffin pan with 12 (1/2-cup) muffin cups; 12 foil or paper muffin liners

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.
  • 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 cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS



Make-Ahead Blueberry-Cinnamon Muffins image

This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.

Provided by Kim

Time 8h35m

Yield 18

Number Of Ingredients 18

3 ¼ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
¾ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¾ cup white sugar
½ cup firmly packed brown sugar
½ cup unsalted butter, melted and cooled
2 large eggs at room temperature
2 tablespoons lemon juice
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup milk, at room temperature
1 cup sour cream, at room temperature
2 cups fresh blueberries
¼ cup turbinado sugar, or as needed
½ teaspoon ground cinnamon

Steps:

  • Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
  • Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
  • Place batter in the refrigerator for 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
  • In a small bowl, stir together turbinado sugar and cinnamon.
  • Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
  • Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 38.5 g, Cholesterol 40.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 264.5 mg, Sugar 19.3 g

ELEGANT BUTTERMILK CINNAMON BLUEBERRY MUFFINS



Elegant Buttermilk Cinnamon Blueberry Muffins image

These muffins are very, very rich. Almost like a cake, you can only eat one, but wish you could have another. The cinnamon/sugar topping makes these muffins a beautiful presentation. Any muffin lover will appreciate these chewy and heavenly treats. (From "In The Sweet Kitchen" cookbook)

Provided by Cooking to Perfecti

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 16

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
1 cup fresh blueberries or 1 cup frozen blueberries
1/2 teaspoon cinnamon
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted and cooled (or a little less)

Steps:

  • Preheat oven to 350°.
  • Grease or line 12 muffin cups.
  • Combine cinnamon and sugar for the topping in a small bowl and set aside.
  • In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Scrape down the sides of the bowl, then beat in the vanilla.
  • Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
  • Gently fold in the blueberries.
  • Spoon the batter into the muffin cups to about 1/2 full.
  • Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.
  • Cool the muffins for 5 minutes in the pan, then turn out onto wrack.
  • Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.

CINNAMON-CUMBLE BLUEBERRY MUFFINS



Cinnamon-Cumble Blueberry Muffins image

This is a recently adopted recipe of mine. My DS loves blueberry muffins so I had to adopt these for him. I reduced the amount of topping as well as amount of butter in the batter. These remind me of bakery style muffins.

Provided by PaulaG

Categories     Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firmly packed light brown sugar
2 tablespoons unsalted butter, cut into 1/2 inch pieces
1 cup fresh blueberries (unthawed) or 1 cup frozen blueberries (unthawed)
2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 -1 1/4 cup buttermilk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled

Steps:

  • To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
  • Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside.
  • To make the blueberry muffins, preheat the oven to 350 degrees F.
  • Generously butter or grease six 8-ounce jumbo muffin cups.
  • If using fresh blueberries, rinse and thoroughly dry the berries.
  • In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
  • In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center.
  • In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined.
  • Whisk in the vanilla and melted butter.
  • Pour the buttermilk mixture into the well.
  • Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined.
  • If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix.
  • Add the blueberries and fold in just to distribute evenly taking care not to overmix.
  • Evenly divide the crumble topping among the muffins, sprinkling it on top.
  • Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack.
  • Serve warm, or cool completely.
  • Store in an airtight container at room temperature for up to 2 days.

JORDAN MARSH'S BLUEBERRY MUFFINS



Jordan Marsh's Blueberry Muffins image

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Provided by Marian Burros

Categories     breads, dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Steps:

  • Preheat the oven to 375.
  • Cream the butter and 1 1/4 cups sugar until light.
  • Add the eggs, one at a time, beating well after each addition. Add vanilla.
  • Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  • Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  • Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams

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