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Blueberry Cinnamon Muffins

From the Anne Zimmerman collection

Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes
Yield	9 to 12 muffins

Introduction

Read more in Anne Zimmerman’s related blog post, “Pining for sweets.”

Ingredients

	6	Tbsp. unsalted butter, melted and cooled
	1	cup packed light brown sugar
	½	cup whole milk
	1	large egg at room temperature
	1½	cups all-purpose flour
	1½	tsp. baking powder
	1	tsp. cinnamon
	½	tsp. salt
	1½	cups blueberries (fresh or frozen organic)

Steps

Preheat oven to 400 degrees.
Put liners in 12-cup muffin pan. Whisk together butter, brown sugar, milk, and egg in a bowl until well combined. Whisk together flour, baking powder, cinnamon, and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries very gently.
Divide batter among muffin cups; for larger muffins use only 9 of the 12 cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 20 to 25 minutes.

This content is from the Anne Zimmerman collection.

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