Cinnamon & Sugar Blueberry Muffins

Cinnamon & Sugar Blueberry Muffins

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 wakes 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 on the weekends is making a yummy batch of Cinnamon and sugar muffins. We’ve always called them Emma’s muffins, and they’re actually in our hand written recipe book as that. We’ve been making them for years now. They’re called Emma’s muffins because as a little girl, she loved them! It’s one of the muffins my daughter will actually eat.

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 his famous pancakes he makes. We are almost out of maple syrup, so muffins it was…..

I had to sneak in and take a couple 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

Topping ingredients:

1/2 cup chopped walnut (optional)

3 teaspoons cinnamon

1/3 cup sugar

Mix ingredients together in a bowl and set aside.

Let’s get started

Preheat your oven to 375

In a large mixing bowl cream the butter and sugar with a mixer. Blend in your vanilla and eggs.

In another bowl sift together flour, baking soda, baking powder and salt.

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 favorite for you too!

Happy Sunday,


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