Cinnamon Blueberry Muffins

From the kitchen of Carly

Warm cinnamon spice meets juicy blueberries in these tender, golden muffins. Brown sugar adds deep sweetness and moisture to every bite. Perfect for breakfast or a straightforward afternoon snack that actually tastes homemade.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 13/4 stick (6 tablespoons) unsalted butter, melted and cooled
  • 11 cup packed light brown sugar
  • 11/2 cup whole milk
  • 11 large egg
  • 11 1/2 cups all-purpose flour
  • 11 1/2 teaspoons baking powder
  • 11 teaspoon cinnamon
  • 11/2 teaspoon salt
  • 11 1/2 cups blueberries (7 1/2 oz)
  • 1a muffin pan with 12 (1/2-cup) muffin cups; 12 foil or paper muffin liners

Instructions

  1. Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.

  2. 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.

  3. 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.