Guest Post: Blueberry-Cinnamon Muffins


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.

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  1. Joe Hrdlicka 03.29.2010

    Well, I really try to avoid sinful things like this, but those muffins look AWESOMELY DELICIOUS!

  2. I love real muffins. They are so easy to make, I don’t know why people get the box mixes or buy them from the bakery in the grocery store. Fresh are ten times better and if they hot right out of the oven then they aren’t even the same thing as those icky store bought things. I bet the fresh blue berries make it that much better!

  3. […] This post was mentioned on Twitter by Kristin. Kristin said: Guest Post: Blueberry-Cinnamon Muffins […]

  4. Kaitlin 03.29.2010

    Yum, these sounds perfectly delicious!

  5. Kelly 03.29.2010

    I just made mixed berry muffins from scratch yesterday (first time ever making anything from scratch;)
    Tip: I was out of baking powder and found an article online suggesting 1/4tsp of baking soda then substituting your milk for yogurt and adding water until its a milky consistency. I did that AND a touch of apple juice too….Yummmmy! If I do say so myself! =)

  6. AP 03.30.2010

    This sounds good. I don’t have any blueberries but I have some frozen cranberries I’m going to try :)

  7. Catie 06.24.2010

    love the recipe!!!! Im out of cinamon so im using cinamon sugar. hope it works

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