Blueberry Mini Cinnamon Muffins
8 servings
45 minutes
Blueberry mini muffins with cinnamon are a delicate treat filled with warmth and aroma. Their roots trace back to Mediterranean cuisine, where simplicity and refinement of flavors are valued. The combination of soft dough, sweet blueberries, and spicy cinnamon creates a balance of sweetness and spices, offering cozy enjoyment with every bite. Moist inside with a crispy top, they are perfect for morning coffee or tea gatherings with friends. Blueberries add juiciness and a slight tartness to the muffins, while the brown sugar and butter crumble makes them especially appetizing. They can be served as dessert or simply enjoyed at any time of the day when you want to feel at home.
1
Preheat the oven to 230 degrees.
2
Mix 15 g of flour, butter, brown sugar, and cinnamon with a fork. We get pastry crumbs.
- Wheat flour: 115 g
- Butter: 15 g
- Brown sugar: 25 g
- Cinnamon: pinch
3
Mix 100 g of flour with baking powder and sugar. Whisk sour cream with butter and egg.
- Wheat flour: 115 g
- Baking powder (raising agent): 0.5 teaspoon
- Sugar: 50 g
- Sour cream 20% fat: 85 g
- Vegetable oil: 20 ml
- Chicken egg: 1 piece
- Vanilla essence: 0.5 teaspoon
4
Combine and mix everything from step 3.
5
Fill the molds with batter halfway. Place the blueberries and gently press them into the batter. Top with pastry crumbs.
- Blueberry: 80 g
6
Bake for 11–14 minutes until golden brown.
