Blueberry Buttermilk Cinnamon Muffins

Name: Blueberry Buttermilk Cinnamon Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Universal
Ingredients: 369 g Flour; 14.5 g Baking powder; 2.3 g Cinnamon; 5.4 g Salt; 120 g Butter; 101 g Brown sugar; 130 g Buttermilk; 63.1 g Maple syrup; 59.4 g Coconut oil; 120 g Eggs; 4.4 g Vanilla extract; 158 g Blueberries; Cinnamon sugar topping:; 70.5 g Sugar; 6.8 g Cinnamon

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A tasty and easy-to-make treat that are perfect for breakfast, brunch, or snack. They are moist and fluffy, with a burst of juicy blueberries and a hint of warm cinnamon in every bite. They also have a crunchy and sweet streusel topping that adds extra flavor and texture.

Category: Cake

Source: krollskorner.com

Equipment

	Mixing bowl
	Muffin tray

Ingredients

Cinnamon sugar topping:
	Flour
	Baking powder
	Cinnamon
	Salt
	Butter
	Brown sugar
	Buttermilk
	Maple syrup
	Coconut oil
	Eggs
	Vanilla
	Blueberries
	Granulated sugar
	Cinnamon

Instructions

Preheat oven to 425°F. Line a muffin pan with liners and spray with non-stick baking spray.

In a medium bowl, mix dry ingredients together: flour, baking power, cinnamon and salt.

In a stand mixer, cream together the softened butter and brown sugar. Then add in the buttermilk, oil, maple syrup/honey, eggs and vanilla until smooth. Note: mixture will be runny.

Slowly add in the dry ingredients on medium speed – being careful not to over mix. Carefully fold in the fresh blueberries.

Scoop the batter into the muffin wells. Mix the cinnamon and sugar together for the topping and sprinkle on each muffin.

Lower the oven temperature down to 350°F. Bake for 15-20 minutes or until muffin tops are golden. Let the muffins completely cool. They have a cakey texture so they are very tender.