Brown Sugar Cinnamon Blueberry Muffins
Welcome to my cozy kitchen! Today we’re making one of my favorite muffin recipes–Brown Sugar Cinnamon Blueberry Muffins. Like a classic blueberry muffin recipe, but with an extra touch of yumminess! Using basic ingredients and requiring minimal effort, this easy blueberry muffin recipe will earn a spot in your recipe box!
Why Blueberry Muffins?
Blueberries are an amazing fruit, bursting with flavor and packed with nutrition. Did you know that just one cup of blueberries can provide 24% of your daily value of vitamin C? Plus, they add a pop of color and a juicy goodness to each muffin, making them not only delicious but also pretty on a plate. Even if it isn’t blueberry season, you can make these delicious muffins using frozen blueberries instead of fresh.
Time for Muffin Magic!
Before we dive into the recipe, take a moment to gather your ingredients. Here’s what you’ll need:
- 2 cups all-purpose flour
- 2/3 cup brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 to 1 cup fresh blueberries (frozen blueberries work too!)
For the Brown Sugar Cinnamon Topping you’ll need:
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter, softened
- 1/4 cup all-purpose flour
Preparing the Muffins
Preheat and Prep: Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon.
Combine Wet Ingredients: In a medium bowl, combine the milk, melted butter, egg, and vanilla extract. Whisk until smooth.
Bring It Together: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Overmixing can lead to tough muffins, and we want texture of the muffins to be light and fluffy, like a cloud!
Fold in Blueberries: Gently fold in the blueberries.
Fill the Muffin Tin: Fill each cup of the muffin tin about 2/3 full of the muffin batter.
Adding the Topping
Mix Topping Ingredients: In a small bowl, combine the brown sugar, cinnamon, softened butter, and flour. Use a fork to mix until crumbly.
Top the Muffins: Sprinkle the cinnamon streusel topping over top of each muffin. This adds a sweet, cinnamon crunch to each bite.
Baking the Muffins
Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool: Let them cool in the pan for about 5 minutes before transferring to a wire rack. This is the hardest part—waiting!
Muffin Baking Tips
Room Temperature Ingredients: Using room temperature eggs and milk can make a world of difference, allowing the batter to mix more evenly
Don’t Overfill: Fill the muffin cups about two-thirds full to avoid overflow. An ice cream scoop works great for this!
Check for Doneness: Remember, every oven is different! Check your muffins a couple of minutes before the suggested time to ensure they’re not overbaked.
Storing Leftover Muffins
If you find yourself with leftover muffins (a rare occurrence, indeed), no worries! Store them in an airtight container in the refrigerator for up to a week. For longer storage, freeze them in a zip-top freezer bag. They’ll keep for up to three months and make for a delightful homemade snack whenever you need one. Warm them for a few seconds in the microwave and they’ll be piping hot and just like they came from the oven!
Serving Ideas
These muffins are delicious with a hot cup of coffee or tea or a glass of cold milk. Consider adding a pat of butter (my favorite!) or a smear of cream cheese for an extra touch of indulgence. They’re perfect for a quick breakfast, a snack, or even a sweet treat after dinner.
Remember, recipes are just a starting point. Feel free to experiment and adjust to your heart’s content. How can you personalize this blueberry muffin batter? Add a bit more cinnamon, try a different fruit, or sprinkle in some nuts for crunch? There are lots of possibilities!
I’d love to hear your stories and see how you make this recipe your own. And don’t forget, a freezer stocked with budget-friendly goodies like homemade muffins is like having a treasure chest of convenience and comfort at your fingertips. If you’d like to explore more budget-friendly snack ideas, you may like our zucchini bread, banana bread or homemade granola recipes!
Until next time, happy baking!
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Brown Sugar Cinnamon Blueberry Muffins
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 2/3 cup brown sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup milk
- 1/4 cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 to 1 cup fresh blueberries frozen blueberries work too!
For the Brown Sugar Cinnamon Topping:
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons unsalted butter softened
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon.
- In a medium bowl, combine the milk, melted butter, egg, and vanilla extract. Whisk until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Overmixing can lead to tough muffins.
- Gently fold in the blueberries.
- Fill each cup of the muffin tin about 2/3 full of the batter.
- In a small bowl, combine the brown sugar, cinnamon, softened butter, and flour. Use a fork to mix until crumbly.
- Sprinkle the cinnamon streusel topping over top of each muffin.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes before transferring to a wire rack.
Those look delicious and I bet the daycare children love them too.
They do. Muffins are one of their favorite snacks!