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Blueberry Cinnamon Muffins

(recipe, Anne Zimmerman)

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Introduction

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

Ingredients

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)

Steps

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.