Buttery Blueberry Cinnamon Muffins

Buttery cinnamon muffins with juicy blueberries. Muffins are super easy to make and take minimal effort. You’ll never buy muffins again.

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Muffins are one of my favorite lazy bakes. I’ve got about 8 muffins recipes right here. And I’m pretty sure I’ll keep on adding muffins recipes for you guys. Today, I’m adding another one to my repertoire: blueberry cinnamon muffins. These muffins are very rich (using butter), yet still fluffy.

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Start off with room temperature butter. Room temperature is key here, because you’ll need to cream the butter and sugar. You will never get cold butter to cream. After that, beat in the eggs, dry ingredients and blueberries.

Whenever I add something to muffins like chocolate chips or fruit, I set aside about a tablespoon of dry ingredients and mix that with the chocolate chips or fruit. This way, the filling will be less likely to sink to the bottom of the muffins. And that’s it. There isn’t anything more to muffins. Easy, right?

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Blueberry Cinnamon Muffins
Yields 12
Buttery cinnamon muffins with juicy blueberries. Muffins are super easy to make and take minimal effort. You'll never buy muffins again.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 385 g all-purpose flour
  2. 4 tsp baking powder
  3. 2 tsp ground cinnamon
  4. ¼ tsp salt
  5. 2 eggs (L)
  6. 120 g unsalted butter, room temperature
  7. 180 g granulated sugar
  8. 240 mL buttermilk*
  9. 150 g blueberries (+extra for on top, optional)
Instructions
  1. Preheat the oven to 220 C and line a muffin tin with paper cups.
  2. In a bowl, mix the flour, baking powder, cinnamon and salt.
  3. Take one tablespoon of the flour mixture and mix it with the blueberries. Set aside.
  4. In a large bowl, beat the butter and sugar until light and creamy.
  5. Beat in the eggs one by one.
  6. Mix in the buttermilk and the flour mixture, taking care not to overmix. The batter will be slightly lumpy.
  7. Fold in the blueberries.
  8. Bake the muffins 7 minutes at 220 C, turn the heat down to 190 C and bake for another 11 minutes** or until a cake-tester comes out clean.
Notes
  1. *Make your own buttermilk with 1 Tablespoon vinegar, add enough milk to make 240 mL, mix and set aside for 5 minutes.
  2. ** If you have smaller muffins (meaning, more than 12 out of 1 batch), it may take just another 8 minutes instead of 11 minutes to finish baking.
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