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Blueberry Buttermilk Cinnamon Muffins

You'll love adding these Blueberry Buttermilk Cinnamon Muffins to the morning mix! 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 13 muffins
Course: Breakfast
Cuisine: American

Ingredients

  • 2 1/2 cups flour
  • 3 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, softened (8 Tbsp.)
  • 1/2 cup brown sugar
  • 1/2 cup buttermilk (or milk)
  • 1/4 cup maple syrup (or honey)
  • 1/4 cup coconut oil, melted (or vegetable oil)
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 cup fresh blueberries (tossed in 1 Tbsp. flour)
Cinnamon sugar topping
  • 1/3 cup granulated sugar
  • 1 Tbsp. cinnamon

Instructions

    Cup of Yum
  1. Preheat oven to 425° F. Line a muffin pan with liners and spray with non-stick baking spray so muffins don't stick!
  2. In a medium bowl, mix dry ingredients together: flour, baking power, cinnamon and salt. 
  3. In a stand mixer, cream together the softened butter and brown sugar. Then add in the buttermilk, oil, maple syrup/honey, eggs and vanilla until smooth. (Mixture will be runny).
  4. Slowly add in the dry ingredients on medium speed - being careful not to over mix. Carefully fold in the fresh blueberries. 
  5. Scoop the batter into the muffin wells. I use a 1/4 cup measuring cup to portion them out. Mix the cinnamon and sugar together for the topping and sprinkle on each muffin. Lower the oven temperature down to 350°F. Bake for 15-20 minutes or until muffin tops are golden. Let the muffins completely cool. They have a cakey texture so they are very tender.

Notes

  • If you don't want to use buttermilk, or don't have it on hand, use cows milk. Or, I've even used 1/2 cup evaporated milk with 1/4 cup water before as well. 
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  • These muffins have a delicious cakey texture, be sure to let them cool all the way before removed from muffin tin.