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Here we are In October already! I just picked the last of our blueberries! As you can see from my photos the blueberry bushes we planted are doing well! We have several different varieties; early, mid and late producing which gives us a nice long season of fresh blueberries. Being a prudent homemaker I want to enjoy each berry and not let any go to waste! Usually I freeze a few bags for the winter and make blueberry jam. Today I’m going to make a batch of Cinnamon Blueberry Muffins. I made some the other day so this batch will be going into the freezer to enjoy at a later date.

This is the recipe I used, found  by searching on the internet for blueberry cinnamon muffins and this looked like a promising recipe! Judging from how quickly the first batch disappeared I think the family agreed!

Cinnamon Blueberry Muffins
Gourmet, July 2006 via

3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2-cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1-teaspoon cinnamon
1/2-teaspoon salt
1 1/2 cups blueberries

Preheat oven to 400 F. Line a 12-cup muffin pan with paper liners.
Whisk together butter, brown sugar, milk, and egg in a bowl until
combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined (do not over mix). Fold in blueberries gently.
Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

These muffins are so tasty and they freeze well. Enjoy!


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