Wild Blueberry Buttermilk Cinnamon Muffins Recipe

Name: Wild Blueberry Buttermilk Cinnamon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 teaspoon cinnamon; 2 tablespoons granulated sugar; 1/4 cup unsalted butter, melted and cooled; 1/2 cup unsalted butter, at room temperature; 1 cup granulated sugar; 2 large eggs; 1 1/2 teaspoons pure vanilla extract; 1 1/2 cups all purpose flour; 1/2 cup cake flour (not self-rising); 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1 cup buttermilk; 1 cup fresh wild blueberries, picked over (or substitute same amount of frozen wild blueberries)

Servings: persons

1/2 teaspoon cinnamon
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted and cooled
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
1/2 cup cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup buttermilk
1 cup fresh wild blueberries, picked over (or substitute same amount of frozen wild blueberries)

1
Preheat the oven to 350.
2
Grease 12 regular ( 1/2-cup) or 6 large (1-cup) muffin tins or line with paper liners.
3
I find non-stick cooking spray works very well.
4
Combine the cinnamon and sugar for the topping in a small bowl and set aside.
5
In a large bowl, or the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes.
6
Add the eggs, one at a time, beating well after each addition.
7
Scrape down the sides of the bowl, then beat in the vanilla.
8
Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon and nutmeg.
9
Add the flour mixture to the batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
10
Gently fold in the blueberries.
11
Spoon the batter into the muffin cups to about 2/3 full.
12
Bake in the centre of the oven for 15 to 20 minutes for regular-sized muffins, 25 to 30 minutes for large muffins, or until the tops are golden and spring back when lightly touched and a wooden skewer inserted into the centre of a muffin comes out clean.
13
Cool the muffins in the pan for 5 minutes, then turn out onto a rack.
14
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 rack.
15
Serve warm, slathered with sweet butter, or at room temperature.
16
To store, wrap well in plastic wrap.
17
Muffins may be frozen for up to 1 month.

1255

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/2 teaspoon cinnamon, 2 tablespoons granulated sugar, 1/4 cup unsalted butter, melted and cooled, 1/2 cup unsalted butter, at room temperature, and more.

Yes, Wild Blueberry Buttermilk Cinnamon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Wild Blueberry Buttermilk Cinnamon Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions