Elegant Buttermilk Cinnamon Blueberry Muffins

Total Time
Prep 35 mins
Cook 20 mins

These muffins are very, very rich. Almost like a cake, you can only eat one, but wish you could have another. The cinnamon/sugar topping makes these muffins a beautiful presentation. Any muffin lover will appreciate these chewy and heavenly treats. (From "In The Sweet Kitchen" cookbook)

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Grease or line 12 muffin cups.
  3. Combine cinnamon and sugar for the topping in a small bowl and set aside.
  4. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Scrape down the sides of the bowl, then beat in the vanilla.
  7. Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.
  8. Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
  9. Gently fold in the blueberries.
  10. Spoon the batter into the muffin cups to about 1/2 full.
  11. Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.
  12. Cool the muffins for 5 minutes in the pan, then turn out onto wrack.
  13. Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.


Most Helpful

Good blueberry muffins!! They aren't dense like a rich cake but they are like eating a snack cake with the buttery sugar topping on them! I got 24 regular size muffins with this batter and I baked mine for 20 minutes. I tried dipping a few in regular sugar and some in turbinado sugar. Both were pretty and tasted great on the muffins! These really had a special flavor with all the spices in the mix, loved them, thanks!

Chef*Lee January 05, 2009

A very tasty and rich muffin. They are softer than the regular muffin and not grainy so they do not stand up well until cooled.

Chef FJD September 21, 2008

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