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Blueberry Cinnamon Muffins

(recipe, Anne Zimmerman)

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Read more in Anne Zimmerman's related blog post, "Pining for sweets."


  1. 6 Tbsp. unsalted butter, melted and cooled
  2. 1 cup packed light brown sugar
  3. ½ cup whole milk
  4. 1 large egg at room temperature
  5. 1½ cups all-purpose flour
  6. 1½ tsp. baking powder
  7. 1 tsp. cinnamon
  8. ½ tsp. salt
  9. 1½ cups blueberries (fresh or frozen organic)


  1. Preheat oven to 400 degrees.
  2. Put liners in 12-cup muffin pan. Whisk together butter, brown sugar, milk, and egg in a bowl until well combined. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries very gently.
  3. Divide batter among muffin cups; for larger muffins use only 9 of the 12 cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 20 to 25 minutes.