Blueberry Cinnamon Chip Muffins
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
Ingredients:
- 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
Directions:
- Preheat oven to 400°F. Grease or line a 6-cup jumbo muffin tin or 12-cup muffin tin.
- Whisk together melted butter, brown sugar, milk, and egg in a bowl until combined well.
- 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.
- Add milk mixture and fold until just combined. Fold in the cinnamon chips gently.
- 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.