Blueberry Cinnamon-Burst muffins

Yield: 18 servings ( Serving Size: 1 muffin )
Community Recipe from

Ingredients

  • 1/4 cup all purpose flour
  • 1/4 cup sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoon chilled butter, cut into small pieces
  • 1 cup sugar
  • 1/3 cup butter, softened
  • 2 lsrge eggs
  • 2 1/2 cups all purpose flour
  • 5 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup 2% reduced fat milk
  • 1 1/2 cup fresh or frozen wild blueberries
  • cooking spray

Preparation

  1. 1. Preheat oven to 400.
  2. 2. Lightly spoon 1/4 cup flour into a measuring cup; level with a knife. Combine 1/4 cup flour, 1/4 cup sugar, and cinnamon in a medium bowl, and cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and chill 30 minutes.
  3. 3. Place 1 cup sugar and 1/3 cup butter in a bowl; beat with a mixer at high speed 1 minute or until combined. Add eggs, 1 at a time, beating well after each addition. Lightly spoon 2 1/2 cups flour into dry measuring cups, level with a knife. Combine 2 1/2 cups flour, baking powder, and salt, stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blueberries and cinnamon mixture (batter will be thick).
  4. 4. Spoon batter into 18 muffin cups coated with cooking spray. Bake at 400 for 18 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.
February 2012

This recipe is a personal recipe added by philtoe50 and has not been tested or endorsed by MyRecipes.

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