Breakfast/ Recipes/ Sweets

Blueberry Muffins with Cinnamon Topping

Blueberry Muffins with Cinnamon Topping

Since it’s blueberry season I thought I would share the blueberry muffins that I make for my family. We go blueberry picking every year and try to pick enough to freeze for the whole year. This is definitely my favorite way to use the berries! These muffins are super fluffy on the inside and the top gets a sweet crunch from the cinnamon topping. I hope you love them as much as my family does!

Blueberry Muffins with Cinnamon Topping

What you’ll need:

  • 2 cups of all-purpose flour
  • 1 and 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter (1 stick)
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 2 cups fresh or frozen blueberries

For the topping

  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup softened butter (1/2 a stick)
  • 1 and 1/2 tsp cinnamon

The first thing you want to do is preheat your oven to 400 degrees.  Then in a small bowl, whisk together the flour, baking powder, and salt.

Blueberry Muffins with Cinnamon Topping

Then in a separate larger bowl, beat the stick of softened butter with the sugar until combined. It will look sort of crumbly when it’s combined. I just use a hand mixer for these muffins. There’s not a lot of heavy mixing so no need to bust out the stand mixer.

Blueberry Muffins with Cinnamon Topping

After you’ve combined the butter and sugar, add in your eggs, vanilla, and milk and beat until it’s light and fluffy.

Blueberry Muffins with Cinnamon Topping

Now you’re going to add your dry mixture to the wet butter mixture. I add half then fold it in, then add in the other half and combine it all. You will probably want to use a spatula at this point instead of the beater so your flour doesn’t fly all over the place 🙂

Blueberry Muffins with Cinnamon Topping

After you’ve combined the wet and dry ingredients, VERY gently fold in your blueberries. You don’t want to pop them and turn your batter purple. Blueberry Muffins with Cinnamon Topping Blueberry Muffins with Cinnamon Topping

Go ahead and prepare your muffin pan. I usually use cupcake liners but if you don’t have any, you can just spray your pan with a non-stick spray or butter the pan. Just make sure the pan is coated well because  these will really stick if you don’t – even to a “non-stick” pan.

This batter makes exactly 12 muffins and you can fill each muffin almost to the top with batter.

Blueberry Muffins with Cinnamon Topping

Now for the topping

In a small bowl, add the 1/3 cup flour, half stick of softened butter, 1/2 cup sugar, and 1 and 1/2 tsp of cinnamon.

Blueberry Muffins with Cinnamon Topping

You’ll want to incorporate everything into a mixture that looks like wet sand. I use a pastry cutter but you can use a fork if you don’t have one. Just keep smashing the mixture with your party cutter or fork until it looks like this:

Blueberry Muffins with Cinnamon Topping

Now using your clean hands, sprinkle each muffin with about a tablespoon of the cinnamon mixture. If you have any left over, go back and add more to the muffins, you can’t have too much of this topping!

Blueberry Muffins with Cinnamon Topping

Once you’ve topped your muffins, place in them in your preheated oven and immediately turn the heat down to 350 degrees and set your timer for 23-25 minutes. The muffins will be done when a toothpick or cake tester comes out clean.

Blueberry Muffins with Cinnamon Toppig

*Note: If you are using frozen blueberries. let your unbaked muffins come to room temperature before putting them in the oven. The muffins will not rise if there are frozen blueberries in them.

Blueberry Muffins with Cinnamon Topping

 

 

Blueberry Muffins with Cinnamon Topping
Servings: 12 cupcakes
Ingredients
  • 2 cups all purpose flour
  • 1 tsp and 1/2 baking powder
  • 1/2 tsp salt
  • 1/2 cup softened butter 1 stick
  • 1 cup sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup whole milk
  • 2 cups fresh or frozen blueberries
For the Topping
  • 1/2 cup sugar
  • 1/3 cup flour
  • 1/4 cup softened butter half stick
  • 1 tsp and 1/2 cinnamon
Instructions
  1. Preheat your oven to 400 degrees and either line your muffin pan with baking liners or spray with non-stick spray.
  2. In a small bowl, whisk together the flour, baking powder, and salt.
  3. In a larger bowl, beat together 1 stick of softened butter and sugar until combined.
  4. Add eggs, vanilla extract, and milk to the butter mixture and beat until light and fluffy.
  5. Add half of the flour mixture to the wet mixture, combine, then add the last half of the dry mixture and combine together.
  6. Very carefully fold in the blueberries just until combined being careful to not pop the berries.
  7. Add all of the topping ingredients to a small bowl and cut in the butter with either a pastry cutter or a fork until the mixture resembles wet sand.
  8. Top each muffin with the cinnamon mixture.
  9. Place your muffins in the center rack and immediately turn the oven temperature down to 350 degrees.
  10. Bake for 20-25 minutes. The muffins are done when a toothpick or cake tester comes out clean.
Recipe Notes

Note: If you are using frozen blueberries. let your unbaked muffins come to room temperature before putting them in the oven. The muffins will not rise if there are frozen blueberries in them.

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