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Cinnamon Blueberry Muffins

Classic blueberry muffins with a warm hint of cinnamon and nutmeg, finished with a crunchy cinnamon and raw sugar topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 stick unsalted butter softened
  • 1/2 cup sugar
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup skim milk
  • 1 tsp vanilla
  • 2 cups blueberries fresh or frozen, fresh preferred
  • butter for greasing the muffin tin
Topping
  • 3 tbsp raw sugar
  • 1 tbsp cinnamon

Method
 

  1. Mix the raw sugar and cinnamon for the topping in a small bowl and set aside.
  2. Generously grease a muffin tin with butter and preheat the oven to 350 degrees F.
  3. Sift together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.
  4. In a large bowl, blend the butter and sugar until creamy. Add the eggs and blend again.
  5. Add the dry ingredients to the wet ingredients and mix thoroughly.
  6. Blend in the milk and vanilla.
  7. Gently fold in the blueberries, taking care not to crush them.
  8. Spoon the batter into the greased muffin cups and sprinkle the cinnamon sugar generously over each one.
  9. Bake for 20 to 25 minutes, or until a toothpick comes out clean.
  10. Cool the muffins on a wire rack, or enjoy them warm from the oven.

Notes

Fresh blueberries give the plumpest, juiciest muffins. Frozen berries can turn the batter purple.