Late Fall is clearly not the ideal time to be making anything containing blueberries, but I found myself in a pinch for brunch, and had my heart set on baking these. During the summer time I make these muffins at least once a week with fresh blueberries. The muffins are out-of-this-world moist and the combination of cinnamon and blueberry is deliciously unexpected.
This past summer we went blueberry picking and I therefore, quite luckily, had frozen blueberries in the fridge. They’re supposed to be made with fresh ones, but if you’re using frozen (I love Trader Joe’s frozen fruit), just be sure to keep them frozen until the very end when you mix them in. This recipe also lends itself quite well to variation. I’ve made it with apples and golden raisins in the past.
Cinnamon Bluberry Muffins
3/4 stick (6 Tbsp) unsalted butter, melted and cooled
1 cup packed brown sugar
1/2 cup whole milk (much better this way, but I’ve made it with 1% in the past)
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
2 tsp cinnamon (I always throw in a pinch more!)
1/2 tsp salt
1 1/2 cup blueberries (again, I always use more)
Preheat oven to 400˙.
Whisk together butter, brown sugar, milk, and egg. In a large bowl, whisk together flour, baking powder, cinnamon, and salt. Add milk mixture. Fold in blueberries.
Bake 25-30 minutes.
These muffins though are best made and then let to sit overnight in an airtight ziploc bag! The flavors become more intense and the muffin develops it moistness. MUCH better the day after.
