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Cinnamon Blueberry Muffins

Total Time

Prep: 20 min. Bake: 25 min.

Makes

1 dozen

I prepare these muffins with the blueberries that grow wild along the rocky coast of Maine. I have worked on this recipe for several years and finally feel that I have it perfected.

Ingredients

  • 3/4 cup whole milk
  • 1/4 cup lemon juice
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, room temperature, lightly beaten
  • 1/4 cup vegetable oil
  • 1 cup fresh or frozen blueberries

Directions

  1. In a small bowl, mix milk and lemon juice; set aside.
  2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries.
  3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.

Nutrition Facts

1 each: 188 calories, 6g fat (1g saturated fat), 20mg cholesterol, 212mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 3g protein.

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