Friday, August 22, 2014

Cinnamon Blueberry Muffins


I'm pretty currently obsessed with the taste of cinnamon.  Cinnamon buns, cinnamon raisin toast, cinnamon crunch bagels... So I was looking for a delicious cinnamon breakfast for each morning.
Also we have received an obscene amount of blueberries from our CSA.  My goal this week has been finding new and exciting ways of creating fun things to eat involving them.  While I like regular blueberry muffins, I really liked this recipe because of the addition of cinnamon.  It makes for a melt in your mouth pastry.  They also freeze well and you can pop out a couple every morning. 

Cinnamon Blueberry Muffins

20 min prep time
20 min bake time
Makes 12 muffins
·       2 Cups of Flour
·       ½ cup of butter
·       1 cup of granulated Sugar (plus more for coating)
·       1 teaspoon of Vanilla
·       2 teaspoons of baking powder
·       1 teaspoon Cinnamon (I added another ½ teaspoon)
·       ½ teaspoon Nutmeg
·       ½ teaspoon salt
·       2 Cups of blueberries (frozen or fresh
·       ½ cup of milk
·       2 eggs

Preheat the oven to 375 degrees and add paper cups to your muffin tin.  

Cream butter and sugar together in a mixer.  The add eggs, one at a time and beat into the mixture.  




In a separate bowl mix together the dry ingredients except for the blueberries together.
Slowly add the dry ingredients and milk in parts to the mixer.  Beat until mixed together and fluffy.



Slowly fold in blueberries and spoon into muffin tins. 



Sprinkle extra sugar on top of each muffin.



Bake for 20 minutes, muffins should look slightly browned and blueberries should be bursting.  
Holy Smokes Batman these were awesome.  Some came out a little lopsided but the taste was incredibly good.




















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