Cinnamon & Sugar Blueberry Muffins
Are you looking for a new muffin recipe to try? Look no further…these Cinnamon & Sugar Blueberry muffins are so good! Plus, you can add any kind of fruit to this recipe or choose to leave it out.
Weekends are the best!! My husband is usually the early riser. And I guess you could say I’m one of the lucky ones that wake up to already brewed coffee. Not always, but that is usually the norm in our house. And I am so thankful for that!
One of my husband’s specialties is making a yummy batch of Cinnamon and sugar muffins on the weekends. We’ve always called them Emma’s muffins, and they’re actually in our handwritten recipe book as that. We’ve been making them for years now. They’re called Emma’s muffins because she loved them as a little girl! It’s one of the muffins my daughter would gobble up!
It’s a simple muffin recipe we’ve tweaked over the years. We’ve added in different fruit from time to time to make them a little different. Today he added blueberries.
When I was grocery shopping before the holiday, I made sure to pick up a container of blueberries, hoping they would be used in something for breakfast this weekend. Maybe muffins or the famous pancakes he makes. We are almost out of maple syrup, so muffins it was…..
I had to sneak in and take a couple of pictures while he was in action. These muffins were definitely made with love……
Ingredients for muffins:
- 3/4 cup softened butter or 1 1/2 sticks of butter
- 3/4 cup of sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 3/4 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1 pinch of salt
- 1 cup of sour cream or Greek yogurt (vanilla or plain)
- 3 handfuls of blueberries
- 1/2 cup chopped walnuts (optional)
- 1/3 cup granulated sugar
- 3 teaspoons cinnamon
Let’s get started
- Preheat your oven to 375
- Cream the butter and sugar in a large mixing bowl with a mixer. Blend in your vanilla and eggs.
- Sift together flour, baking soda, baking powder, and salt in another bowl.
- Add the flour mixture to the egg mixture with your sour cream (or yogurt)
- Stir together, don’t over-mix. If it’s too dry, add milk. Approx 1/4 cup if needed. Fold in the blueberries.
- Fill the muffin tins 1/2 full, then add 1 teaspoon of the topping mixture. Then fill with more batter.
- Top them with the topping mixture.
- Bake for 20 mins.
I hope these become a family favorite for you as well!
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