Best 7 Cinnamon Cumble Blueberry Muffins Recipes

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Grease/line a second pan with 2 liners because this recipe yields about 14 muffins. Set aside.
• Mix all of the topping ingredients together. Set aside.
• Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla extract on medium speed until combined. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the blueberries.
• Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18-20 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23-25 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

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-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 CRUMB MUFFINS

Steps:

• In a small bowl, combine the first five ingredients. Whisk the egg, milk, butter and espresso powder until espresso powder is dissolved. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full., For topping, combine the flour, sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon over each muffin. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

MAKE-AHEAD BLUEBERRY-CINNAMON MUFFINS

Steps:

• Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
• Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
• Place batter in the refrigerator for 8 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
• In a small bowl, stir together turbinado sugar and cinnamon.
• Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
• Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

GOURMET MAGAZINE'S 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.

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.