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Brown Sugar Cinnamon Blueberry Muffins

Using simple ingredients and requiring minimal effort, these Brown Sugar Cinnamon Blueberry Muffins will earn a spot in your recipe box!
Prep Time 15 minutes
Cook Time 20 minutes
Serving Size 1 muffin

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.