Taste of Home
Cinnamon Blueberry Muffins
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 1 dozen.
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
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3/4 cup whole milk
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1/4 cup lemon juice
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2 cups all-purpose flour
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3/4 cup sugar
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1 tablespoon baking powder
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1/2 teaspoon ground cinnamon
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1/2 teaspoon salt
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1 large egg, room temperature, lightly beaten
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1/4 cup vegetable oil
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1 cup fresh or frozen blueberries
Directions
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1.
In a small bowl, mix milk and lemon juice; set aside.
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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.
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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.
Nutrition Facts
1 each: 188 calories, 6g fat (1g saturated fat), 20mg cholesterol, 212mg sodium, 31g carbohydrate (15g sugars, 1g fiber), 3g protein.
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