Elegant Buttermilk Cinnamon Blueberry Muffins
Elevate your breakfast game with these Elegant Buttermilk Cinnamon Blueberry Muffins—light, tender, and bursting with flavor! Made with the richness of buttermilk and a hint of warm cinnamon, these muffins are studded with juicy fresh blueberries for a delightful burst of sweetness in every bite. The optional turbinado sugar topping adds the perfect touch of crunch and golden sparkle, making these muffins as visually appealing as they are delicious. With a quick 15-minute prep time and a baking time of just 20 minutes, this recipe is ideal for busy mornings, weekend brunches, or even as an afternoon treat. Serve them warm for ultimate coziness or at room temperature for an easy grab-and-go snack. Perfectly moist and just sweet enough, these bakery-quality muffins will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 Eggs, large
- 1 teaspoon Pure vanilla extract
- 1.5 cups Fresh blueberries
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
In a medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Do not overmix; the batter may be slightly lumpy.
Gently fold in the fresh blueberries, taking care not to crush them as you mix. This will prevent streaks of blue in your batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops of the muffins with turbinado sugar for a crunchy, golden topping.
Bake in the preheated oven for 18-20 minutes, or until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve your elegant buttermilk cinnamon blueberry muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.2 g | 150% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 1899 mg | 83% | |
| Total Carbohydrate | 410.7 g | 149% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 210.3 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 434 mg | 33% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 934 mg | 20% | |
*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.
