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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

  • 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

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.

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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