A Pint of Blueberries, Part II: Blueberry Cinnamon Muffins

After making the pasta and blueberry salad, I was left with roughly a cup and a half of blueberries. Sure, these are good on cereal or even on their own but I wanted to do something with them.

Then, I came across this recent recipe from Gourmet magazine. The finished color almost makes them look like healthy wheat muffins. Nope. It’s the brown sugar — ha! The cinnamon goes really well with the blueberries and the crumbly topping I added gives them more crunch and more visual appeal.

Blueberry Cinnamon Muffins
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 cup packed light brown sugar
1/2 cup whole milk
1 large egg
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 1/2 cups blueberries
Topping (optional):
2 tbsp cup oats
2 tbsp chopped pecans or walnuts
1 tbsp brown sugar

Put oven rack in middle position and preheat oven to 400 degrees. Use liners or spray non-stick cooking spray in each cup. You will get either 12 normal sized muffins or 6 jumbo-sized muffins.

Whisk together the butter, brown sugar, milk, and egg in a bowl until combined well.

Whisk together flour, baking powder, cinnamon, and salt in a separate bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.

Divide batter among muffin cups. Sprinkle with a little of the oat and nut topping. Then, bake until golden brown and a toothpick or knife inserted into center of a muffin comes out clean, 25 to 30 minutes.

I used a large muffin pan (6 muffins) and it took about 25 minutes. For a normal-sized muffin pan (12 muffins), check after 20 minutes, but don’t be surprised if it takes the full 25-30 minutes.

Let them cool for a few minutes before snacking on one!