Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gourmet Magazine's Cinnamon Blueberry Muffins Recipe
    Lost? Site Map

    Gourmet Magazine's Cinnamon Blueberry Muffins

    Gourmet Magazine's Cinnamon Blueberry Muffins. Photo by ms_bold

    1/2 Photos of Gourmet Magazine's Cinnamon Blueberry Muffins

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    18 mins

    25 mins

    blucoat's Note:

    Moist, easy to make, and delicious. From Gourmet, July 2006.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Put oven rack in middle position and preheat oven to 400°F
    2. 2
      Put liners in muffin cups.
    3. 3
      Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.
    4. 4
      Whisk together flour, baking powder, cinnamon, and salt in a large bowl.
    5. 5
      Add milk mixture and stir until just combined.
    6. 6
      Fold in blueberries gently.
    7. 7
      Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

    Ratings & Reviews:

    • on January 21, 2008


      This recipe is fantastic. The batter has a brown-sugar and cinnamon flavor that I have yet to experience in any muffin I have made. I used dark brown sugar because that is what I had on hand. I cut the amount down from one cup to 3/4 cup and I found it to still be very sweet. Definitely one to make again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2008


      This is the exact recipe I used except that mine called for 6T butter. I used 1/2% milk instead of whole milk and only had frozen blueberries, but the muffins turned out great. I only had a mini muffin pan and got about 28 mini muffins out of the recipe. They disappeared in a couple of days.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2007


      Wonderful muffins. The butter gives the batter a creamy texture and the brown sugar and cinnamon make this a delicious muffin. They were perfect with fresh, slightly tart, but still sweet blueberries.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gourmet Magazine's Cinnamon Blueberry Muffins

    Serving Size: 1 (900 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 200.2
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 3.9 g
    Cholesterol 33.8 mg
    Sodium 160.6 mg
    Total Carbohydrate 33.1 g
    Dietary Fiber 0.9 g
    Sugars 20.0 g
    Protein 2.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites