Cooking Light's Blueberry Cinnamon-Burst Muffins

Recipe by Tys Kitchen
READY IN: 33mins
YIELD: 18 muffins




  • 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.
  • Preheat oven to 400°F.
  • Cream together 1 cup sugar and 1/3 cup butter. Beat in eggs.
  • Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt.
  • Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
  • Fold in blueberry mixture.
  • Spoon batter into 18 muffin cups coated with cooking spray.
  • Bake for 18 minutes or until muffins spring back when lightly touched in center.
  • Cool in pan for 5 minutes. Remove from pan and place muffins on a wire rack to cool.