Gourmet Magazine's Cinnamon Blueberry Muffins

"Moist, easy to make, and delicious. From Gourmet, July 2006."
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
photo by Ms B. photo by Ms B.
Ready In:
43mins
Ingredients:
9
Yields:
12 muffins
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ingredients

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directions

  • Put oven rack in middle position and preheat oven to 400°F
  • Put liners in muffin cups.
  • Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.
  • Whisk together flour, baking powder, cinnamon, and salt in a large bowl.
  • Add milk mixture and stir until just combined.
  • Fold in blueberries gently.
  • Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

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Reviews

  1. This recipe is fantastic. The batter has a brown-sugar and cinnamon flavor that I have yet to experience in any muffin I have made. I used dark brown sugar because that is what I had on hand. I cut the amount down from one cup to 3/4 cup and I found it to still be very sweet. Definitely one to make again.
     
  2. This is the exact recipe I used except that mine called for 6T butter. I used 1/2% milk instead of whole milk and only had frozen blueberries, but the muffins turned out great. I only had a mini muffin pan and got about 28 mini muffins out of the recipe. They disappeared in a couple of days.
     
  3. Wonderful muffins. The butter gives the batter a creamy texture and the brown sugar and cinnamon make this a delicious muffin. They were perfect with fresh, slightly tart, but still sweet blueberries.
     
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Tweaks

  1. This is the exact recipe I used except that mine called for 6T butter. I used 1/2% milk instead of whole milk and only had frozen blueberries, but the muffins turned out great. I only had a mini muffin pan and got about 28 mini muffins out of the recipe. They disappeared in a couple of days.
     

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