Cinnamon Sugar Dipped Blueberry Muffins Recipes

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

CINNAMON BLUEBERRY MUFFINS

Steps:

• In a small bowl, mix milk and lemon juice; set aside. , In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. Add egg and oil to milk mixture. Gently stir into flour mixture just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 22-24 minutes or a toothpick inserted in the muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool.

CINNAMON SUGAR MUFFINS

Steps:

• In a mixing bowl combine flour, the 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the dry ingredients.
• In another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter or margarine. Add egg mixture to flour mixture. Stir just until moistened (the batter may be lumpy). Lightly grease 12 muffin cups. Fill cups about two-thirds full with batter. Bake in 350 f oven for 20 to 25 minutes or until muffins are golden.
• Meanwhile, in a shallow bowl combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into the 1/4 cup melted butter or margarine, then into the cinnamon-sugar mixture until coated. You need to work quickly as the muffins are hot.
• Baked muffins can be placed into freezer containers or bags and frozen up to 1 month.
• NOTE: You might find that you don't get all 12 muffins from this recipe. It really depends on how much you fill each muffin cup. I was able to get all 12 muffins from this recipe.

CINNAMON-SUGAR BLUEBERRY MUFFINS

Steps:

• Stir together oats and orange juice.
• Mix flour, 1/2 cup sugar, baking powder, salt, and soda.
• Add to oats and orange juice mixture. Add oil and egg to blend. Stir in blueberries.
• Fill 12 muffin cups (with liners)2/3 full.
• Mix sugar and cinnamon mixture and sprinkle on top.
• Bake in preheated 400 degree oven for 18-22 minutes.

CINNAMON-CUMBLE BLUEBERRY MUFFINS

Steps:

• To make the crumble topping, in a medium bowl, combine the flour, cinnamon, and brown sugar.
• Add the butter pieces and cut into the sugar mixture with a pastry blender until the topping is crumbly; set aside.
• To make the blueberry muffins, preheat the oven to 350 degrees F.
• Generously butter or grease six 8-ounce jumbo muffin cups.
• If using fresh blueberries, rinse and thoroughly dry the berries.
• In a small bowl, toss the fresh or frozen berries with the 1 tablespoon flour.
• In a large bowl, stir together the 2 cups flour, sugar, baking powder, baking soda, cinnamon, and salt; make a well in the center.
• In a medium bowl, whisk together the egg and 1 cup of the buttermilk until combined.
• Whisk in the vanilla and melted butter.
• Pour the buttermilk mixture into the well.
• Begin stirring the liquids, gradually drawing the dry ingredients into the well until they are almost, but not quite, combined.
• If mixture is to thick, add the additional 1/4 cup of buttermilk and gently mix.
• Add the blueberries and fold in just to distribute evenly taking care not to overmix.
• Evenly divide the crumble topping among the muffins, sprinkling it on top.
• Bake the muffins for 30 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Cool in the pan on a wire rack for 10 minutes, then carefully turn out onto the rack.
• Serve warm, or cool completely.
• Store in an airtight container at room temperature for up to 2 days.

CINNAMON BLUEBERRY MUFFINS

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Put liners in muffin cups.
• Whisk together butter, brown sugar, milk, and egg in a bowl until combined well. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.
• Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.