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.

Kategorie: Kuchen

Quelle: krollskorner.com

Ausrüstung

	Mixing bowl
	Muffin tray

Zutaten

Cinnamon sugar topping:
	Weizenmehl 405
	Backpulver
	Zimt
	Salz
	Butter
	Vollrohrzucker
	Buttermilch
	Ahornsirup
	Kokosöl
	Eier
	Vanilleextrakt
	Heidelbeeren
	Zucker
	Zimt

Zubereitung

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.