Elegant Buttermilk Cinnamon Blueberry Muffins

READY IN: 55mins
YIELD: 12 muffins




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