Gourmet Magazine's Cinnamon Blueberry Muffins

Gourmet Magazine's Cinnamon Blueberry Muffins created by Ms B.

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

Ready In:
43mins
Yields:
Units:

ingredients

directions

  • Put oven rack in middle position and preheat oven to 400°F
  • Put liners in muffin cups.
  • Whisk together butter, brown sugar, milk, and egg in a bowl until combined well.
  • Whisk together flour, baking powder, cinnamon, and salt in a large bowl.
  • Add milk mixture and stir until just combined.
  • Fold in blueberries gently.
  • 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.
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RECIPE MADE WITH LOVE BY

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

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  1. Canadian_in_the_Bay
    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.
  2. wife2abadge
    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.
  3. wife2abadge
    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.
  4. Ms B.
    Gourmet Magazine's Cinnamon Blueberry Muffins Created by Ms B.
  5. Ms B.
    Gourmet Magazine's Cinnamon Blueberry Muffins Created by Ms B.
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