Blueberry Cinnamon Muffins are incredibly tasty! Blueberries and cinnamon go great together, and the Blueberry Cinnamon Muffins are especially amazing when they are still warm. Before making these muffins, it is a good idea to check out my tips for making muffins. This will help you make the perfect muffins and could fix some problems you might have encountered on your muffin baking adventures!
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on Food and Health and learn more!
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- 150 g Flour [all purpose]
- 75 g Sugar [vanilla] - Visit the recipe page for the recipe!
- 1/2 tbsp Baking Powder
- dash Salt
- 1/4 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- dash Ground Cloves
- 130 g Blueberries - [See good to know section]
- 40 g Butter [unsalted]
- 115 g Low-Fat Cream Cheese - [See good to know section]
- 60 g Milk [skim] - [See good to know section]
- 1 Egg [chicken, size L] - [See good to know section]
Other things you need
- Food Scale
- Measuring Spoons
- Spoon - Ideally a silicone spatula.
- Muffin Tray
- Ice Cream Spoon
- Oven Mitts
- Cooling Rack - This is optional.
- Cooking Spray
- Make sure all the ingredients are at room temperature.
- Preheat the oven to 205 degrees Celsius or 400 degrees Fahrenheit.
- Put the dry ingredients in a bowl and mix them.
- Put the wet ingredients in a bowl and mix them.
- Slowly add the dry ingredients to the liquid ingredients while you keep mixing. Continue mixing till you have a homogeneous and smooth mixture.
- Gently scoop in the blueberries.
- Spray the muffin tray with cooking spray.
- Use an ice cream spoon to put equal amounts of batter in all the cups of your muffin tray.
- Bake your muffins for 15 to 20 minutes.
- Let your Blueberry Cinnamon Muffins cool down and enjoy!
Good to know
- Storing: Make sure to store your muffins in an airtight container if you are not eating all of them right away. Keep in mind that muffins have a short shelf life and should ideally be eaten on the day you bake them.
- Shelf life: Your muffins will stay good for a few days if stored correctly.
- Freezing: If you like, you can freeze your muffins in an airtight container or freezer bag. They will stay good for several weeks. You can thaw them in the microwave but they will taste better if you let them thaw slowly at room temperature.
- Adding dry ingredients: If you have the patience, it pays off to sieve the dry ingredients while you are adding them. It will ensure you do not end up with lumps in your batter.
- Adding flour: To make sure you don't over-mix or damage the structure of the batter when adding the flour, you can use a whisk to mix it in bit by bit.
- Using eggs: Make sure your eggs are still good before you use them. How? check out the article 'Is my Egg still fresh?'
- Baking time and temperature: Several things will influence the baking time and temperature of your muffins. The type and size of the muffin tray you use, the brand of oven you have and a few other things are the main factors that will have an impact on the baking time and temperature. Do not worry if your recipes are not turning out right away; it is probably just a matter of getting to know your oven. Check out the Truthful Food article page for tips and tricks on getting to know your oven a bit better!
- Organic: To make this recipe organic, only use organic ingredients.
- Lactose-free: Use almond milk instead of regular milk. Make sure your cream cheese is lactose-free.
- Working with fruit: Always make sure you wash fruit before you use it. However, make sure the fruit is not wet when you add start to work with it. It could ruin the structure of your baked goods.