These soft and fluffy Blueberry Muffins with a touch of Cinnamon are the the best muffins you will ever taste. This recipe is super easy and makes gorgeous muffins every time!
I have died and gone to heaven. This is what you’ll say once you eat these Blueberry Cinnamon Muffins. But if you don’t, the wiring in your brain is seriously screwed up. They are THE BEST muffins I’ve ever made or eaten, and trust me I’ve eaten a LOT of them. My Blueberry Cinnamon Muffins are super moist and extra fluffy and so sooooo soft! Probably the softest ones I’ve ever baked.
I made these a few days back and didn’t get around to posting the recipe. Apologies to all my readers who saw a teaser of these on my Instagram 5 days back and had been waiting for the recipe. I’ve been way too busy with my new job and am still trying to figure out how to manage my blog with it. It’s too hectic but I’ve got a timetable in place and I hope it works out next month!
Getting back to my Blueberry Cinnamon Muffins..You MUST MUST MUST bake these. I know blueberries aren’t easily available in India but when you do find them, you must try this recipe. The process is pretty standard and there are no funny ingredients in this. Everything is easily available except maybe blueberries. If you’re having a hard time finding them, make these muffins with mulberries instead, they’re available pretty much everywhere in India. Also, they have egg so if you’re looking to substitute that use yogurt. About 4 tablespoons of yogurt will do.
Other than that its pretty standard. Flour, sugar, eggs, butter and cinnamon for that extra flavour. Never knew cinnamon would taste good with blueberries but it does…I’m a fan of that stuff!
Try these out and let me know what you thought.
RECIPE: Blueberry Cinnamon Muffins
Makes: 9 small muffins Prep Time: 15 minutes Baking Time: 15 minutes
- Flour, 130 grams
- Baking Powder, 1 teaspoon
- Cinnamon Powder, 1/2 teaspoon
- Softened Butter, 50 grams
- Sugar, 110 grams
- Egg, 1
- Milk, 80 ml
- Vanilla Essence, 1 teaspoon
- Blueberries, 1 cup
Line a muffin tray with muffin liners and set aside.
Sift flour, baking powder and cinnamon powder in a bowl and keep aside to be used later.
In a separate bowl, whisk butter until light and fluffy. Once the butter turns pale in color, add in the sugar and whisk until the sugar is combined. About 3-4 minutes with mixer and 5-6 minutes with a whisk.
Add in the egg and whisk again, only for 30 seconds to a minute. Do not overmix the batter after adding eggs otherwise you will incorporate too much air and your muffins will sink after baking.
Preheat your oven to 180 degrees Celsius for 7-8 minutes.
Start adding the dry ingredients to this little by little, keep alternating with milk. Add in the vanilla at last and mix it in.
Once all the ingredients are properly mixed and you no longer see flour pockets or dry flour anywhere, add in the blueberries. Mix them so that they’re evenly dispersed.
Spoon the batter into the muffin liner and fill them until they’re 3/4th full.
Bake at 18 degrees Celsius for 15 minutes. Insert a skewer or toothpick in the centre to check if they’re done. If the skewer comes out clean with a few crumbs your muffins are ready, if it comes out wet, bake for 5 minutes and check again for doneness.
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