Elegant Buttermilk Cinnamon Blueberry Muffins Recipes

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ELEGANT BUTTERMILK CINNAMON BLUEBERRY MUFFINS



Elegant Buttermilk Cinnamon Blueberry Muffins image

These muffins are very, very rich. Almost like a cake, you can only eat one, but wish you could have another. The cinnamon/sugar topping makes these muffins a beautiful presentation. Any muffin lover will appreciate these chewy and heavenly treats. (From "In The Sweet Kitchen" cookbook)

Provided by Cooking to Perfecti

Categories     Quick Breads

Time 55m

Yield 12 muffins

Number Of Ingredients 16

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk
1 cup fresh blueberries or 1 cup frozen blueberries
1/2 teaspoon cinnamon
2 tablespoons granulated sugar
1/4 cup unsalted butter, melted and cooled (or a little less)

Steps:

  • 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.

CINNAMON BLUEBERRY MUFFINS



Cinnamon Blueberry Muffins image

I prepare these muffins with the blueberries that grow wild along the rocky coast of Maine. I have worked on this recipe for several years and finally feel that I have it perfected.

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 10

3/4 cup whole milk
1/4 cup lemon juice
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature, lightly beaten
1/4 cup vegetable oil
1 cup fresh or frozen blueberries

Steps:

  • In a small bowl, mix milk and lemon juice; set aside. , In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.

Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 212mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.

BLUEBERRY BUTTERMILK MUFFINS



Blueberry Buttermilk Muffins image

This is my adopted recipe Feb 2005 I didn't change the recipe ingredients because 11 members found it good the way it was. I did add 1 teaspoon vanilla as suggested by 1 reviewer. I used 1/2 cup canola oil instead of butter. 2 heaping cups frozen blueberries mixed with a little of the flour mixture to make sure they didn't stick together. I made 6 giant muffins. Very good muffins. I had to bake mine for 35 minutes, they were so big.

Provided by Dorel

Categories     Quick Breads

Time 35m

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 10

2 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces butter or 1/2 cup canola oil
1 1/2 cups blueberries
1 teaspoon vanilla (optional)

Steps:

  • Sift dry ingredients together in a large bowl.
  • In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly.
  • Make a well in dry ingredients and pour in liquid ingredients, mixing quickly.
  • Fold in blueberries.
  • Spoon batter into greased muffin cups and bake till golden brown.
  • Bake at 400 F for 20 -30 minutes.

MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS



Make-Ahead Blueberry-Cinnamon Muffins image

This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.

Provided by Kim

Time 8h35m

Yield 18

Number Of Ingredients 18

3 ¼ cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
¾ teaspoon salt
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¾ cup white sugar
½ cup firmly packed brown sugar
½ cup unsalted butter, melted and cooled
2 large eggs at room temperature
2 tablespoons lemon juice
2 teaspoons vanilla extract
½ teaspoon almond extract
1 cup milk, at room temperature
1 cup sour cream, at room temperature
2 cups fresh blueberries
¼ cup turbinado sugar, or as needed
½ teaspoon ground cinnamon

Steps:

  • Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
  • Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
  • Place batter in the refrigerator for 8 hours to overnight.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
  • In a small bowl, stir together turbinado sugar and cinnamon.
  • Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
  • Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 247.9 calories, Carbohydrate 38.5 g, Cholesterol 40.9 mg, Fat 8.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 5.3 g, Sodium 264.5 mg, Sugar 19.3 g

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