Cinnamon Blueberry Muffins Recipe
- 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
- 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.
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
"This was my very first time making blueberry muffins and although I did make the recipe exactly as the directions called for, they did not have much taste at all AND they were quite "heavy". I did add a little cinnamon/sugar mix on the top for a little extra flavor, but I cant help but think maybe a little vanilla extract would have helped it along as well. 3 stars, no flavor, too heavy. Will make again, but with some adjustments."
"Excellent! Very moist."
"I really didnt like the tast of it. The texture and everything seemed to have turned out great but it just had not taste at all."
"These were great, but needed a little something extra. So I added a streusel topping! Yum! I also used whole fat buttermilk instead of making my own with the lemon juice and milk."
"Easy to make and good flavor"
"So easy and delicious"
"Easy & quick to make"
"Good, not too sweet"
"This is possibly the best muffin recipe I've tried. I baked them about 22-23 min. In my oven."
"Loved these muffins! Great recipe!"
"This looked so delicious, I doubled it! But I didn't have any oil, so I used 1/2 c. unsweetened applesauce instead. Also delicious with a sprinkle of streusel on top (xombine brown sugar, flour and cinnamon to taste)."
"Very good. The only I will do different next time is sprinkle some sugar on top prior to baking. Otherwise this is a very good blueberry muffin."
"Love it. Only thing I added was a little honey butter on top. Will definately again."
"Really good... I added extra blueberries because I had them and some chopped pecans because my husband likes nuts in his muffins.they turned out perfect."
"I have made these several times and I really like them. They are easy to make. I usually put a little turbinado sugar on top which gives a little more sweetness. Today, I used mace in place of the cinnamon because I had bought some for another recipe. It is good, but I think I like the cinnamon better. I also added some lemon zest. I have always used fresh berries or ones I froze myself. I don't know how commercially frozen berries would work but the berries I have used hold their shape and juiciness very well."
"I think these are delicious - not overly sweet like some muffins can get. The hubby said he likes his sweeter, but I would definitely make them for me and my daughter again!"
"I made a gluten-free version, so made a few alterations. I hope to post that recipe soon for you gluten-free bakers out there."
"Very light texture. Just a hint of cinnamon, not overpowering."
"Nice and easy! Quick to make for breakfast and the kids liked them."
"I made these for some out-of-town guests who spent the weekend with us. They were a real hit! Very easy to make with little effort and had a nice homemade taste. Thanks!"
"They delicious!! This recipe is a keeper for sure!!"
"I used half whole-wheat flour and mine turned out nicely. I will be using this recipe again for sure."