Blueberry Cinnamon Muffins
12 servings
30 minutes
Blueberry and cinnamon muffins are a delicate and aromatic pastry from British cuisine. The history of muffins began in England, where they became popular for their airy texture and ease of preparation. This muffin variant combines the sweetness of blueberries with the warm spicy aroma of cinnamon, creating a harmonious flavor. Blueberries add juiciness to the muffins, while cinnamon provides a cozy note reminiscent of home baking. They are perfect for morning coffee or afternoon tea. Thanks to the simple preparation method, this recipe allows you to quickly create tender, fluffy muffins that delight with their golden color and pleasant taste. They can be served warm or right after cooling, enjoying their soft texture and subtle balance of sweetness and spice.
1
Preheat the oven to 180 degrees. Place 18 paper muffin cups into two or three muffin baking trays.
2
Sift the flour into a large bowl, add baking powder, salt, and cinnamon. Mix and add sugar. Use a fork to rub in the unsalted butter until the mixture resembles crumbs.
- Wheat flour: 435 g
- Baking powder (raising agent): 2 teaspoons
- Salt: 1 teaspoon
- Cinnamon: 0.8 teaspoon
- Sugar: 180 g
- Butter: 80 g
3
Using a fork, whisk together milk and egg in a mug. Gently pour this liquid into the flour mixture, then whisk and add blueberries with a rubber-tipped spatula.
- Whole milk: 230 ml
- Chicken egg: 3 pieces
- Blueberry: 100 g
4
Fill the paper molds with batter two-thirds full. Bake the muffins in the center of the oven for 25 minutes until they rise and turn golden brown. Leave them in the paper for a few minutes, then remove the paper and transfer to a rack. Serve either warm or immediately after cooking.
