My mother makes some of the best blueberry muffins. Her philosophy is that muffins shouldn’t be too sweet but should have plenty of fruit. She used to make the muffins right at peak Maine blueberry season, when blueberries filled every corner of our kitchen for easy grazing access.
I took a trip to Myrtle Beach last summer and was in charge of making breakfast one morning for a considerably large crowd. I figured muffins would be a good choice, served with fruit salad and scrambled eggs. Without my mother’s blueberry muffin recipe on hand, I resorted to this Blueberry Cinnamon Muffin recipe from Epicurious. The final result was a muffin on par with my mom’s version, but with an added kick from the cinnamon. These don’t taste laden in refined sugar but still have a sweet, fresh blueberry taste. I think my mom would approve.
Blueberry Cinnamon Muffins
Makes 12 muffins
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
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 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups blueberries (7 1/2 oz)
Preheat oven to 400 degrees and place liners in muffin tin.
Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a bigger bowl. Add milk mixture. Mix until just combined. Fold in blueberries.
Scoop batter into muffin tin and bake until golden brown, about 25 to 30 minutes. A toothpick should come out clean when inserted.