These soft muffins are made with wild blueberries and there’s a cinnamon sugar top, which adds a delightful crispiness to these muffins. I enjoy these muffins late morning with a cup of tea, which keeps me going till lunch.
Ingredients make 8 muffins
1/4 cup sugar
1 1/2 tsp cinnamon
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
3/4 cup frozen wild blueberries
Swap with cranberries
Using frozen cranberries is a nice alternative, especially if you already have some in the freezer. I like to use the smaller cranberries in the bag vs. the larger ones because the smaller ones produce less juice when baked.
Directions
- Mix together the sugar and cinnamon. Set aside.
- Line a muffin tin with paper liners or lightly butter and dust with flour.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and the water.
- Put the flour, the baking powder, and the cinnamon into a sifter. Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over whisk.
- Fold in the blueberries.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Top with sugar and cinnamon.
- Bake for 18-20 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.
- Place the muffins on a wire rack to cool.
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