Cinnamon Blueberry Muffins

Welcome back to The Monday Muffin! I’m pretty excited to share this one, since I’ve not been so excited about a muffin since we discovered Mizz Nezz’s Banana Muffins. This one throws its hat into the ring for the title of Greatest Muffin Ever and has a shot at taking it home.

There’s no sugar or streusel topping for this muffin and you won’t miss it. The cake has the perfect amount of sweetness and the blueberries bring a delectable burst of freshness. The cinnamon goes very well with the blueberries — not to mention your house will smell incredible while the muffins are baking.

The process is also everything I believe a muffin should be: simple. Mix the wet ingredients, mix the dry. Combine. Add blueberries. Bake. I whipped these up with ease on Saturday morning and the results were amazing. I should have doubled the batch because they were gone by Sunday night.

Cinnamon Blueberry Muffins

Adapted from Gourmet

Makes 12

3/4 stick (6 tablespoons) unsalted butter, melted and cooled

1 cup packed light brown sugar

1/2 cup 1% lowfat milk

1 large egg

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/4 teaspoons cinnamon

1/2 teaspoon salt

1 1/2 cups blueberries (7 1/2 oz)

Put oven rack in middle position and preheat oven to 400°F. Spray a nonstick 12-cup muffin tin with nonstick spray.

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.

Distribute batter into a nonstick 12-cup (1/2 cup) muffin tin. I used a 1/4 cup to scoop and divide (somewhat) evenly. Bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

Stuff face. Be happy. Feel alive.

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