Cinnamon Sugar Topped Blueberry Muffins

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Twelve delicious Blueberry Muffins filled with fresh or frozen blueberries and topped with cinnamon sugar. These were one of the best tasting Blueberry Muffins I have ever made. My husband never eats anything with blueberries and he (and the grandkids) ate these up!

Adapted from Jordan Marsh.

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Fill a 12 cup standard

muffin tin with cupcake liners.

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In a large bowl cream the butter and

1 cup of granulated sugar until light.

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Add the eggs, one at a time,

beating well after each addition.

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Add the vanilla, mixing to combine.

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In a small bowl whisk the

flour, salt and baking powder.

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Stir the flour mixture into the creamed mixture

alternating with the milk until used up.

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Add the blueberries, folding them in to combine.

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Fill the 12 cup liners with all of the batter.

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Combine remaining granulated sugar and cinnamon.

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Sprinkle cinnamon sugar mixture

evenly on top of each muffin.

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Bake in a preheated 375 degree oven for about

30 – 35 minutes. Remove muffins from

the pan and cool on a cooling rack.

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Then serve warm or let them cool.

These were even great the next day!

Cinnamon Sugar Topped Blueberry Muffins

2EA66F94-F7C5-4FB6-B5BA-AD36992CD596

http://www.InDianesKitchen.com

Ingredients

  • ½ cup butter, softened (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ½ cup milk
  • 2 cups blueberries, fresh or frozen
  • 6 tsp. granulated sugar
  • 1 tsp. ground cinnamon

Directions

  1. Preheat oven to 375 degrees.
  2. Fill a 12 cup standard muffin tin with cupcake liners.
  3. In a large bowl cream the butter with 1 cup of sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and combine.
  5. In a small bowl whisk together the flour, salt and baking powder. Mix the flour mixture into the creamed mixture alternately with the milk, ending with the flour.
  6. Add the blueberries and fold them into the batter. Some people like to flour their blueberries to keep them from settling on the bottom. I use frozen blueberries and never have a problem as you can see in the picture.
  7. Fill the 12 cup liners with all of the batter. The batter will be close to the top but don’t worry it will be fine.
  8. In a small bowl combine the remaining granulated sugar with the cinnamon.
  9. Sprinkle the cinnamon sugar over the top of the batter. It will be about ½ tsp. on top of each one.
  10. Bake for about 30-35 minutes until golden brown on top. Remove the muffins from the pan and cool on a cooling rack.
  11. Serve warm or at room temperature.

http://www.InDianesKitchen.com

62 Comments »

  1. I will admit that I’m not really a blueberry pastry (muffins, pies etc) kind of guy but these look great. I think the cinamon sugar coating at the top is a nice touch!

    Liked by 1 person

  2. This made me nostalgic for my mom’s blueberry muffins. I think I mentioned before that she used to buy them at the peak of Summer (for taste and when cheaper) and wash and dry them and put them on cookie sheets to freeze, then bagged them. On a cold and frosty Winter morning, usually on weekends, we’d have fresh blueberry muffins. 🙂

    Liked by 1 person

  3. These look good, I love blueberry muffins but always make blueberry bran ones. This would be a nice change. I think I have some blueberries in my freezer, so might give these a try tomorrow.

    Liked by 1 person

  4. Diane when I made these I added two eggs but just sent the link to my friend and she said there is no eggs listed in the actual recipe. I see she is right, but I didn’t notice when I made them.

    Like

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