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Burst of Cinnamon Blueberry Muffins

Moist and tender blueberry muffins, marbled with cinnamon streusel.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Bread, Breakfast, Quick Bread
Cuisine: American
Keyword: blueberry, cinnamon, muffin
Servings: 12

Ingredients

  • 2 tbsp white whole wheat flour
  • 2 tbsp sugar
  • 2 tsp cinnamon
  • 5 tsp butter
  • 1/3 cup sugar
  • 1/4 cup oil I use avacado oil.
  • 1 large egg, beaten
  • 1 2/3 cup white whole wheat flour
  • 3 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup almond milk milk of choice
  • 1 cup blueberries fresh or frozen

Instructions

  • Preheat the oven to 375 degrees F. LIghtly grease a 12-cup muffin tin or coat with cooking spray.
  • Combine the 2 tbsp flour, 2 tbsp sugar and the cinnamon in a small bowl. Cut in the butter with a pastry blender, or rub in with your fingers. Set aside.
  • In a large mixing bowl, combine the 1/3 cup sugar, oil and beaten egg.
    In separate bowl, combine the flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients in 3 additions, alternating with almond milk to make a smooth batter. Fold in the reserved streusel and blueberries.
    Portion evenly into the prepared muffin tin. Bake for 15-18 minutes, until firm and lightly browned. Cool for several minutes, then loosen and tilt up in the muffin cups to allow steam to escape. Serve warm.