Blueberry Buttermilk Cinnamon Muffins
You'll love adding these Blueberry Buttermilk Cinnamon Muffins to the morning mix!
Servings 13 muffins
Ingredients
- 2 1/2 cups flour
- 3 tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup unsalted butter, softened (8 Tbsp.)
- 1/2 cup brown sugar
- 1/2 cup buttermilk (or milk)
- 1/4 cup maple syrup (or honey)
- 1/4 cup coconut oil, melted (or vegetable oil)
- 2 large eggs
- 1 tsp. vanilla
- 1 cup fresh blueberries (tossed in 1 Tbsp. flour)
Cinnamon sugar topping
- 1/3 cup granulated sugar
- 1 Tbsp. cinnamon
Instructions
- Preheat oven to 425° 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: flour, baking power, cinnamon and salt.
- In a stand 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. Lower the oven temperature down to 350°F. 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.
Notes
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.