These soft and fluffy Blueberry Muffins with a touch of Cinnamon are the the best muffins you will ever taste. This recipe is super easy and makes gorgeous muffins every time!
I have died and gone to heaven. This is what you’ll say once you eat these Blueberry Cinnamon Muffins. But if you don’t, the wiring in your brain is seriously screwed up. They are THE BEST muffins I’ve ever made or eaten, and trust me I’ve eaten a LOT of them. My Blueberry Cinnamon Muffins are super moist and extra fluffy and so sooooo soft! Probably the softest ones I’ve ever baked.
I made these a few days back and didn’t get around to posting the recipe. Apologies to all my readers who saw a teaser of these on my Instagram 5 days back and had been waiting for the recipe. I’ve been way too busy with my new job and am still trying to figure out how to manage my blog with it. It’s too hectic but I’ve got a timetable in place and I hope it works out next month!
Getting back to my Blueberry Cinnamon Muffins..You MUST MUST MUST bake these. I know blueberries aren’t easily available in India but when you do find them, you must try this recipe. The process is pretty standard and there are no funny ingredients in this. Everything is easily available except maybe blueberries. If you’re having a hard time finding them, make these muffins with mulberries instead, they’re available pretty much everywhere in India. Also, they have egg so if you’re looking to substitute that use yogurt. About 4 tablespoons of yogurt will do.
Other than that its pretty standard. Flour, sugar, eggs, butter and cinnamon for that extra flavour. Never knew cinnamon would taste good with blueberries but it does…I’m a fan of that stuff! So try this simple recipe and make these super soft muffins. I promise you’ll love them.
- • Flour, 130 grams
- • Baking Powder, 1 teaspoon
- • Cinnamon Powder, ½ teaspoon
- • Softened Butter, 50 grams
- • Sugar, 110 grams
- • Egg, 1
- • Milk, 80 ml
- • Vanilla Essence, 1 teaspoon
- • Blueberries, 1 cup
- Line a muffin tray with muffin liners and set aside.
- Sift flour, baking powder and cinnamon powder in a bowl and keep aside to be used later.
- In a separate bowl, whisk butter until light and fluffy. Once the butter turns pale in color, add in the sugar and whisk until the sugar is combined. About 3-4 minutes with mixer and 5-6 minutes with a whisk.
- Add in the egg and whisk again, only for 30 seconds to a minute. Do not overmix the batter after adding eggs otherwise you will incorporate too much air and your muffins will sink after baking.
- Preheat your oven to 180 degrees Celsius for 7-8 minutes.
- Start adding the dry ingredients to this little by little, keep alternating with milk. Add in the vanilla at last and mix it in.
- Once all the ingredients are properly mixed and you no longer see flour pockets or dry flour anywhere, add in the blueberries. Mix them so that they're evenly dispersed.
- Spoon the batter into the muffin liner and fill them until they're ¾th full.
- Bake at 180 degrees Celsius for 15 minutes. Insert a skewer or toothpick in the centre to check if they're done. If the skewer comes out clean with a few crumbs your muffins are ready, if it comes out wet, bake for 5 minutes and check again for doneness.
Looking for similar recipes? Try these…
Strawberry and Chocolate Chip Muffins
Chocolate Swirl Banana Muffins
Sugar Free Chocolate Chip Banana Muffins
Yum yum! These look so moist!
Thank you ! They were the moistest muffins I’ve ever baked! SO good!
Mmm…blueberries and cinnamon. I had orange and cranberry muffins today. I would gladly devour one of yours!
Orange and cranberry sounds awesome Patty! And you’re welcome to these any day
Hi Radhika…was planning to try out the blueberry muffins 🙂
Just wanted to confirm if we have to bake the muffins at 180 degree Celsius or 18 degrees??
Also my oven doesn’t show anything before 90 degrees…can you suggest some way?
Thanks so much!! 🙂
Hi Chandni, it’s 180 degrees Celsius. 🙂
Hi, I’m not very fond of cinnamon so can I just make this with blueberries?
Also, I saw a blueberry muffin on Tv where they topped it with caramel sauce. Do you suggest Adding that?
Hi Mansi! Of course you can skip the cinnamon 🙂 I love adding caramel sauce to my chocolate muffins but I can’t say the same about blueberries, try it maybe and let me know how it works 🙂
Hi radhika
Blueberry muffins recepie sounds yum
Vil surely try them
Had one query, butter you are using is unsalted,
(Which kind of butter you are using mostly in your recepies salted r unsalted)
Hi Jyoti, I always use salted butter unless otherwise mentioned. Amul works perfectly. 🙂