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    You are in: Home / Recipes / Cooking Light's Blueberry Cinnamon-Burst Muffins Recipe
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    Cooking Light's Blueberry Cinnamon-Burst Muffins

    Cooking Light's Blueberry Cinnamon-Burst Muffins. Photo by casimone

    1/3 Photos of Cooking Light's Blueberry Cinnamon-Burst Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    Ty's Kitchen's Note:

    Awesome blueberry muffins which use either fresh blueberries or frozen. Yes the amounts for cinnamon and baking powder are right. Enjoy!

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    Ingredients:

    Yield:

    muffins

    Units: US | Metric

    Directions:

    1. 1
      Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon. Cut-in 3 tablespoons butter until well mixed. Stir in blueberries. If using frozen blueberries leave on counter otherwise chill in refrigerator.
    2. 2
      Preheat oven to 400°F.
    3. 3
      Cream together 1 cup sugar and 1/3 cup butter. Beat in eggs.
    4. 4
      Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt.
    5. 5
      Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
    6. 6
      Fold in blueberry mixture.
    7. 7
      Spoon batter into 18 muffin cups coated with cooking spray.
    8. 8
      Bake for 18 minutes or until muffins spring back when lightly touched in center.
    9. 9
      Cool in pan for 5 minutes. Remove from pan and place muffins on a wire rack to cool.

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    Ratings & Reviews:

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    Nutritional Facts for Cooking Light's Blueberry Cinnamon-Burst Muffins

    Serving Size: 1 (1312 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 195.7
     
    Calories from Fat 59
    30%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.8 g
    19%
    Cholesterol 36.6 mg
    12%
    Sodium 227.5 mg
    9%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 1.0 g
    4%
    Sugars 15.1 g
    60%
    Protein 3.2 g
    6%

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