Cinnamon Blueberry Muffins are a delightful treat that combines the warmth of cinnamon with the freshness of blueberries. Perfect for breakfast or a sweet snack, these muffins are soft, moist, and topped with a satisfying crunch of turbinado sugar. They’re simple to make and guaranteed to fill your home with the comforting aroma of baked goodness.
The foundation of these muffins is the all-purpose flour, which provides structure. A mix of granulated sugar and light brown sugar offers sweetness and a subtle molasses flavor. The baking powder and baking soda work together to give your muffins a nice rise. Salt enhances all the flavors, while ground cinnamon adds warmth and spice.
Unsalted butter and vegetable oil are combined for a moist texture and buttery flavor without being too greasy. A single large egg helps bind everything together, and vanilla extract adds depth of flavor. Buttermilk provides acidity for tenderizing the crumb while enhancing the tangy flavor. Finally, fresh blueberries burst with fruity juiciness in every bite.
These muffins are delightful on their own, but if you want to take them up a notch, try serving them with a dollop of whipped cream or a smear of cream cheese. They're also fantastic with a side of fresh fruit or a hot cup of herbal tea on a chilly morning.
Start by preheating your oven to 375°F. This ensures your oven is nice and hot when the batter is ready to go in, which helps with proper rising. Grab your muffin tin and line it with paper liners to prevent sticking.
In a large mixing bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon. Use a fork or whisk to ensure everything is well blended, breaking up any lumps in the brown sugar.
In a separate bowl, combine the wet ingredients: melted butter, vegetable oil, egg, vanilla extract, and buttermilk. Whisk them together until you have a smooth, unified mixture.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. It's okay if there are a few lumps; overmixing can make the muffins tough.
Gently fold in the blueberries, being careful not to crush them. This step ensures the berries are evenly distributed without staining the batter too much.
Spoon the batter into your prepared muffin tin, filling each cup about three-quarters full. Sprinkle the tops with turbinado sugar for that lovely crunch.
Pop the muffins in the oven and bake for 18–22 minutes. They're done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
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