Ingredients
-
3/8
-
1
-
1/2
-
1
-
1 1/2
-
1 1/2
-
1
-
1/2
-
1 1/2
-
-
-
-
-
-
Directions
Gourmet Magazine’s Cinnamon Blueberry Muffins, Moist, easy to make, and delicious From Gourmet, July 2006 , This recipe is fantastic The batter has a brown-sugar and cinnamon flavor that I have yet to experience in any muffin I have made used dark brown sugar because that is what I had on hand I cut the amount down from one cup to 3/4 cup and I found it to still be very sweet Definitely one to make again , This is the exact recipe used except that mine called for 6T butter used 1/2% milk instead of whole milk and only had frozen blueberries, but the muffins turned out great I only had a mini muffin pan and got about 28 mini muffins out of the recipe They disappeared in a couple of days
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Steps
|
1
Done
|
Put Oven Rack in Middle Position and Preheat Oven to 400f |
|
2
Done
|
Put Liners in Muffin Cups. |
|
3
Done
|
Whisk Together Butter, Brown Sugar, Milk, and Egg in a Bowl Until Combined Well. |
|
4
Done
|
Whisk Together Flour, Baking Powder, Cinnamon, and Salt in a Large Bowl. |
|
5
Done
|
Add Milk Mixture and Stir Until Just Combined. |
|
6
Done
|
Fold in Blueberries Gently. |
|
7
Done
|
Divide Batter Among Muffin Cups and Bake Until Golden Brown and a Wooden Pick Inserted Into Center of a Muffin Comes Out Clean, 25 to 30 Minutes. |
