Cinnamon Blueberry Muffins
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.
Ingredients
- 3/4 cup whole 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 large egg, room temperature, lightly beaten
- 1/4 cup vegetable oil
- 1 cup fresh or frozen blueberries
Reviews
These tasted great the lemon added a great tang and I had it on hand rather than buttermilk. cinnamon added a nice sweet touch. It was difficult to adjust the recipe for 6 muffins for my toaster oven. can you provide those measurements? The 6 of them didn't survive the night they were so good.
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
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