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Blueberry Cinnamon Muffins Recipe - Cooking Index

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Blueberry Cinnamon Muffins

Courses: Breads
Serves: 16 people

Recipe Ingredients

1/2 cup 99g / 3.5ozButter or margarine - (1 stick)
1 cup 198g / 7ozSugar
2   Egg yolks
13 cups 3081mlSour cream or plain yogurt
1 1/2 cups 93g / 3.3ozAll purpose flour - sifted
1 1/2 teaspoons 7.5mlBaking powder
1/2 teaspoon 2.5mlCinnamon
1/2 teaspoon 2.5mlNutmeg
2 cups 474mlBlueberries - fresh or frozen
2   Egg whites - stiffly beaten
  Brown sugar - as needed

Recipe Instructions

In a medium mixing bowl, cream butter and sugar well. Add egg yolks and sour cream. Mix again.

Into a medium bowl, sift flour, baking soda, cinnamon and nutmeg. Set aside 2 tablespoons of the dry ingredients to toss with blueberries. Stir dry ingredients into creamed mixture.

Wash, drain, pat dry and flour blueberries. Fold into batter. Beat egg whites and gently fold egg into batter. Spoon into paper-lined or greased and floured muffin tins. Sprinkle brown sugar over each muffin. Bake at 375 degrees for 20 to 25 minutes.

This recipe yields 16 muffins.


"These are cake-like muffins brimming with blueberries, topped with

brown sugar."

What's For Breakfast?


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