Cinnamon Blueberry Muffins

Nothing is tastier to me this time of year than fresh berries.  I remember as a kid, helping my grandmother and great-grandmother pick fresh blueberries from Great Grandma Jones’ blueberry bushes.  Of course, it was a “one for the berry bucket, one for me” kind of thing.  But, it’s better to do that with fresh fruit than, let’s say, a bag of mini Snickers, right?

Once the berries were picked and cleaned, Grandma Stone would prepare them for her from-scratch blueberry pie.  While blueberry pie is good, it’s not as convenient to make.  You have to make a crust – two crusts for that matter since it’s a closed pie.  And, then you have to bake it for the better part of an hour.  And, then you have to cut it into slices.  Besides, if you don’t have somewhere to take it and share, you’re stuck eating a whole pie (or letting it go to waste – but, who really does that with pie?).

While I love Grandma Stone’s blueberry pie, I’ve found that blueberry muffins are a quick and easy way to get my blueberry fix.  I can also freeze them, which comes in handy when I have a couple dozen on hand.  While I enjoy your basic, run-of-the-mill blueberry muffin, I have to admit that adding some cinnamon changes the flavor profile – drastically (but, in a really good way).

Blueberry Cinnamon Muffins

Cinnamon Blueberry Muffins – Recipe

6 Tbsp Butter (Melted)

1 c Brown Sugar (Packed)

1/2 c Milk

1 Egg

1 1/2 c Flour

1 1/2 tsp Baking Powder

1 tsp Cinnamon

1/2 tsp Salt

1 1/2 c Blueberries*

– Preheat oven to 400 and prepare muffin tin (either with baking papers or lightly greased).

– Whisk butter, brown sugar, milk, and egg.

– In a separate bowl combine flour, baking powder, cinnamon, and salt.

– Add the wet ingredients to the bowl of dry ingredients and fold until the batter is combined.

– Fold in blueberries.

– Pour batter into prepared muffin tin and bake approximately 15-20 minutes.  (They’re done when a toothpick inserted in the middle comes out clean.)

*NOTE: I like to use fresh, organic blueberries when they’re in season.  They’re naturally sweet and not sour.  However, when off-season, I will use frozen blueberries.  I just let them thaw and rinse them vigorously before adding to the batter.

Missy tag

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s