These Blueberry Cinnamon Chip Muffins are a sweet way to start your morning. They’re bursting with sweet blueberries and mini cinnamon chips.

I’m very excited about this week’s muffin recipe. I made Blueberry Cinnamon Chip Muffins, and they are AMAZING! I have a feeling that this recipe is going to become my go-to muffin recipe. They’re the perfect combination of moist, cakey center and crispy, crunchy crust. Absolute perfection.

Why, hello there muffin. Don’t you look delicious. I don’t mind if I do.

My apologies for the muffin sweet talk.

Waking up at 6 a.m. isn’t so dreadful when you have a jumbo-sized muffin waiting for you in the kitchen.

The cinnamon chips are so good in this muffin. They melt into the muffin, creating a burst of cinnamon flavor that pairs so well with the plump, juicy blueberries.

Grab-and-go muffin bowl. Um, yes please. I jumbofied these Blueberry Cinnamon Chip Muffins by using a jumbo muffin tin, so one of these muffins are guaranteed to fill you up in the morning and kick start your brain for the day.

Muffin + Coffee = One satisfied Jennie, ready to start the long work day.

Grab. Go. Enjoy!

Blueberry Cinnamon Chip Muffins


  • 3/4 stick (6 tablespoons) unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup whole milk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup frozen or fresh blueberries
  • 1/2 cup cinnamon chips


  1. Preheat oven to 400°F. Grease or line a 6-cup jumbo muffin tin or 12-cup muffin tin.
  2. Whisk together melted butter, brown sugar, milk, and egg in a bowl until combined well.
  3. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add blueberries to the flour mixture and stir to coat. This will prevent the blueberries from sinking to the bottom of the batter.
  4. Add milk mixture and fold until just combined. Fold in the cinnamon chips gently.
  5. 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 for a 12-cup muffin tin or 35-40 minutes for a 6-cup jumbo tin.
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