Wednesday, May 15, 2013
Blueberry Cinnamon Muffins
3/4 stick (6 tablespoons) unsalted butter, melted
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
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup frozen or fresh blueberries
1/2 cup cinnamon chips
1.Preheat oven to 400°F. Grease or line a 6-cup jumbo muffin tin or 12-cup muffin tin.
2.Whisk together melted butter, brown sugar, milk, and egg in a bowl until combined well.
3.Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add blueberries to the flour mixture and stir to coat. This will prevent the blueberries from sinking to the bottom of the batter.
4.Add milk mixture and fold until just combined. Fold in the cinnamon chips gently.
5.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 for a 12-cup muffin tin or 35-40 minutes for a 6-cup jumbo tin.
I got this recipe from themessybakerblog I also used her pic for my main picture. For some reason I forgot to take a pic of a muffin that was finished oops lol.