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Cinnamon Blueberry Muffins Recipe
Cinnamon Blueberry Muffins Recipe photo by Taste of Home

Cinnamon Blueberry Muffins Recipe

Read Reviews (19)
4.55 19
Publisher Photo
I prepare these muffins with the blueberries that grow wild along the rocky coast of Maine. I have worked on this recipe for several years and finally feel that I have it perfected.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 3/4 cup milk
  • 1/4 cup lemon juice
  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/4 cup vegetable oil
  • 1 cup fresh or frozen blueberries

Nutritional Facts

1 serving (1 each) equals 188 calories, 6 g fat (1 g saturated fat), 20 mg cholesterol, 212 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, mix milk and lemon juice; set aside.
  2. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries.
  3. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool. Yield: 1 dozen.
Originally published as Blueberry Muffins in Bountiful Harvest Cookbook 1994, p79

Nutritional Facts

1 serving (1 each) equals 188 calories, 6 g fat (1 g saturated fat), 20 mg cholesterol, 212 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cinnamon Blueberry Muffins(19)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (5)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 21, 2014

Easy to make and good flavor

MY REVIEW
Reviewed Feb. 18, 2014

So easy and delicious

MY REVIEW
Reviewed Jan. 3, 2014

Easy & quick to make

MY REVIEW
Reviewed Aug. 17, 2013

Good, not too sweet

MY REVIEW
Reviewed Jul. 21, 2013

I just made this muffin, as I have a huge amount of fresh blueberries on hand. Unfortunately, I thought it was just so-so. I did add extra blueberries, since I have so many, and I included a streusel topping since other reviewers said the muffin needed more sugar. And finally, I used muffin/cupcake papers to line the muffin tin and the muffins stuck to the paper. I won't make this again and my search continues for the perfect blueberry muffin.

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