Gourmet Magazine's Cinnamon Blueberry Muffins

Total Time
Prep 18 mins
Cook 25 mins

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

Ingredients Nutrition


  1. Put oven rack in middle position and preheat oven to 400°F
  2. Put liners in muffin cups.
  3. Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.
  4. Whisk together flour, baking powder, cinnamon, and salt in a large bowl.
  5. Add milk mixture and stir until just combined.
  6. Fold in blueberries gently.
  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.


Most Helpful

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.

Canadian_in_the_Bay January 21, 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.

wife2abadge January 18, 2008

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.

Ms B. July 22, 2007

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