Cooking Light's Blueberry Cinnamon-Burst Muffins

Prep Time
Cook Time
Ready In

"Awesome blueberry muffins which use either fresh or frozen blueberries. The amount of cinnamon and baking powder are correct. Enjoy! As the muffins are baked at 400 degrees...please check the doneness at the lower end of the time and go from there. Sometimes my oven run hot...and the outside of the muffins are a wee bit dark. Use paper liners instead."

Original recipe yields 18 servings


  • Serving Size: 1 (73.6 g)
  • Calories 196.2
  • Total Fat - 6.6 g
  • Saturated Fat - 3.8 g
  • Cholesterol - 38.7 mg
  • Sodium - 235.9 mg
  • Total Carbohydrate - 31.6 g
  • Dietary Fiber - 1 g
  • Sugars - 15.8 g
  • Protein - 3.4 g
  • Calcium - 122.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Combine 1/4 cup flour, 1/4 cup sugar and 1 tbsp cinnamon.

Step 2

Cut in 3 tbsp butter until well mixed.

Step 3

Stir in blueberries...if using frozen berries leave on counter, otherwise chill in refrigerator.

Step 4

Preheat oven to 400 degrees.

Step 5

Cream together 1 cup sugar and 1/3 cup butter, beat in eggs.

Step 6

Combine 2 1/2 cups flour, 5 tsp baking powder and 1/2 tsp salt.

Step 7

Add flour mixture and milk alternately to the butter mixture, starting and ending with the flour mixture.

Step 8

Fold in blueberry mixture.

Step 9

Spoon batter into 18 muffin cups coated with cooking spray, or line cups with paper liners.

Step 10

Bake for 14 - 18 minutes or until muffins spring back when lightly touched in the center.

Step 11

Remove muffins from pan and cool on wire rack.

Tips & Variations

No special items needed.

Tags : Muffins

6 Reviews


These are pretty good but made small muffins.


review by:
(16 Oct 2014)

Ty's Kitchen

The Best Blueberry muffin recipe ever!


review by:
(27 Jul 2014)


These muffins are full of blueberries and paired with the cinnamon they tasted so yummy. My lil guy had two and my big guy had 3. Funny, I'm the only one going to the gym!


review by:
(13 Jan 2014)


I halved this recipe and used almond milk and these turned out perfectly. 7 huge moist fluffy muffins, thanks for sharing this yummy recipe. Made for the Billboard Recipe Tag Game.


review by:
(6 Mar 2013)


These were a good muffin and we really liked them. Especially since they are light!


review by:
(20 Jun 2012)


Fantastic muffins! They rise high and beautiful and do have a lovely ribbon of cinnamon flavor throughout. I used half Splenda for the sugar, and frozen blueberries. Freddy Cat says thanks for the sweets! Made for the Billboard recipe tag game.


review by:
(14 Apr 2012)