Blueberry Cinnamon Muffins
Bursting with juicy blueberries and laced with the warm, aromatic spice of cinnamon, these homemade Blueberry Cinnamon Muffins are the perfect treat to brighten your morning or satisfy an afternoon craving. Each muffin boasts a tender, moist crumb thanks to a balanced mix of milk, egg, and vegetable oil, while fresh blueberries provide vibrant bursts of flavor in every bite. A hint of vanilla and an optional cinnamon-sugar topping elevate these muffins from simple to spectacular, offering a delightful blend of sweetness and spice. Ready in just 35 minutes, this easy-to-follow recipe yields 12 bakery-quality muffins, perfect for breakfast, brunch, or snack time. Serve them warm with a pat of butter or at room temperature for a grab-and-go delight. Whether for a cozy family breakfast or a special gathering, these muffins are sure to impress!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.75 cups Milk
- 0.25 cups Vegetable oil
- 1 Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh blueberries
- 1 tablespoon Granulated sugar (for topping, optional)
- 0.25 teaspoons Ground cinnamon (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
In a separate bowl, mix the milk, vegetable oil, egg, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix.
Gently fold in the blueberries using a rubber spatula or spoon, ensuring the berries are evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling them about 3/4 full.
If desired, mix the optional topping ingredients (1 tablespoon granulated sugar and 1/4 teaspoon ground cinnamon) and sprinkle it over each muffin for extra flavor and texture.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1663 mg | 72% | |
| Total Carbohydrate | 394.1 g | 143% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 195.3 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 333 mg | 26% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
