This recipe comes from Kristen!


This recipe is my adaptation of the Blueberry Muffins recipe from the Williams-Sonoma cookbook. It’s a huge crowd pleaser; anyone who’s had one has comes back for another! The cinnamon is key, as well as eating the muffins while they are warm! They’re soft, buttery, cakey, probably not too healthy, but utterly, deliciously, worth it!

Blueberry-Cinnamon Muffins



2 cups all-purpose flour (whole-wheat flour works too, I’d say half white and half whole wheat is best)

2/3 cup sugar

2 1/2 tsp. baking powder (these babies rise!)

1/4 tsp. baking soda

1/2 tsp. salt

2 tsp. ground cinnamon (original recipe uses 1 tsp.)

1 cup milk

1/2 cup (1 stick) unsalted butter, melted (1/2 applesauce can be substituted)

2 eggs

1 cup blueberries


1. Preheat your to 400ºF.

2. Butter 12 standard muffin cups, or 6 extra large muffin cups! In a bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. In another bowl, whisk together the milk, butter and eggs until smooth. Combine both bowls together and mix until blended! Add the blueberries and stir just until evenly incorporated. Careful if you’re using frozen blueberries, don’t defrost them or you will have purple muffins!

3. Spoon the batter into the prepared muffin cups, filling each one about three-fourths full. Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. I find that 18 is the perfect time! Transfer the pan to a wire rack and let cool for 5 minutes, then remove the muffins from the pan.