Blueberry Buttermilk Cinnamon Muffins are the perfect baked good to serve for any occasion! Fresh blueberry, cinnamon and oats work together to create scrumptious, fluffy breakfast muffins. Whether you’re hosting an at-home brunch or making a holiday breakfast for your family (or yourself), these Blueberry Buttermilk Cinnamon Muffins are the perfect muffin recipe to bake and serve!
‘Tis the season for holiday breakfasts and brunch! You’ll love adding these Blueberry Buttermilk Cinnamon muffins to the morning mix!
Happy Christmas Eve everyone!! Who’s in the kitchen baking?! One of my favorite parts of baking easy recipes like these blueberry muffins is you only need a few bowls/stand mixer, cooking utensils and measuring spoons. Less dishes = less complicated = less stress for the baker!
Not only are they easy, but the are made quickly, are have a moist and tender center bursting with blueberries! They have a delicious golden brown cinnamon-sugar topping and you’ll get a burst of cinnamon in every bite too! They are studded with blueberries which creates a blissfully delicious muffin.Easy and moist blueberry buttermilk cinnamon muffins! #krollskorner #muffinmonday Click To Tweet
Today is filled of the Christmas Eve family traditions. My mom makes homemade pizza and homemade lasagna and we watch The Christmas Story together! I love laughing and lounging with family all day long. No deadlines, no worries, just family, great food and relaxation!
With Christmas Eve landing on a Monday, I wanted to make Eggnog muffins or something more Christmas related. However, when I introduced #MuffinMondays last week on Instagram there was a major request for a blueberry muffin. I knew I had to get this blueberry breakfast muffin out to you ASAP!
Plus, we will all be Egg-nogged out after tomorrow, or at least after our New Years parties. Then you’ll be ready to bring on all of the blueberry muffins!
HOW TO MAKE BLUEBERRY MUFFINS FROM SCRATCH
- Gather all of your ingredients and preheat the oven to 375 degrees F.
- You’ll grease the muffin cups (or line with muffin liners). You can also use a cupcake tin!
- Combine your dry ingredients in 1 bowl and wet ingredients in the stand mixer. Mix the dry into the wet, fold in your blueberries and bake.
How do I store blueberry muffins?
If you plan on eating the blueberry muffins within the next 1-2 days they can be left on the counter, properly covered at normal room temperature. To maximize the shelf life of your blueberry muffins, cover with foil or plastic wrap and place in a plastic baggie. This will help the muffins from getting dried out! You can also wrap them in foil and freeze for up to 3 months if needed.
How can I make blueberry muffins without buttermilk?
You can use regular cows milk. You can use baking powder and the milk since 1 teaspoon baking powder has the same leavening action as 1/4 teaspoon baking soda. Or, if you have lemon or white vinegar handy you can make your own buttermilk by stirring in one tablespoon of lemon juice per cup of milk and letting it sit for 10 minutes.
Also – if you don’t have any oats handy, you can use flour for the entire recipe. I like to add oats to my recipe to add more fiber!
Enjoy the recipe friends and I hope you have a wonderful Christmas!
Blueberry Buttermilk Cinnamon Muffins
You’ll love adding these Blueberry Buttermilk Cinnamon Muffins to the morning mix!
- 1.5 cups flour
- 1 cup oat flour or almond flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup unsalted butter, softened (8 Tbsp.)
- 1/2 cup brown sugar
- 3/4 cup buttermilk (or milk)
- 1/3 cup vegetable oil (or coconut oil)
- 1/2 cup maple syrup (or honey)
- 2 large eggs
- 1 tsp. vanilla
- 1 cup fresh blueberries
Cinnamon sugar topping
- 1/3 cup granulated sugar
- 1 Tbsp. cinnamon
Preheat oven to 400 degrees F. Line a muffin pan with liners and spray with non-stick baking spray so muffins don't stick!
In a medium bowl, mix dry ingredients together: flours, baking power, baking soda, cinnamon and salt.
In a stand electric mixer, cream together the softened butter and brown sugar. Then add in the buttermilk, oil, maple syrup/honey, eggs and vanilla until smooth. (Mixture will be runny).
Slowly add in the dry ingredients on medium speed – being careful not to over mix. Carefully fold in the fresh blueberries.
Scoop the batter into the muffin wells. I use a 1/4 cup measuring cup to portion them out. Mix the cinnamon and sugar together for the topping and sprinkle on each muffin. Bake for 15-20 minutes or until muffin tops are golden. Let the muffins completely cool. They have a cakey texture so they are very tender.
If you don’t want to use buttermilk, or don’t have it on hand, use cows milk. Or, I’ve even used 1/2 cup evaporated milk with 1/4 cup water before as well.
These muffins have a delicious cakey texture, be sure to let them cool all the way before removed from muffin tin.