Cooking Light's Blueberry Cinnamon-Burst Muffins
February 27, 2012
"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."
- 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
Combine 1/4 cup flour, 1/4 cup sugar and 1 tbsp cinnamon.
Cut in 3 tbsp butter until well mixed.
Stir in blueberries...if using frozen berries leave on counter, otherwise chill in refrigerator.
Preheat oven to 400 degrees.
Cream together 1 cup sugar and 1/3 cup butter, beat in eggs.
Combine 2 1/2 cups flour, 5 tsp baking powder and 1/2 tsp salt.
Add flour mixture and milk alternately to the butter mixture, starting and ending with the flour mixture.
Fold in blueberry mixture.
Spoon batter into 18 muffin cups coated with cooking spray, or line cups with paper liners.
Bake for 14 - 18 minutes or until muffins spring back when lightly touched in the center.
Remove muffins from pan and cool on wire rack.
Tips & Variations
No special items needed.