When you have fresh blueberries, you should always bake a batch of blueberry muffins. I suggest you try these Blueberry Cinnamon Muffins.
We usually spend part of our summers in the south shore of Boston. That’s not likely to happen this year, and I’ll miss it so much. One of the things I really love about New England is its abundance of big, juicy blueberries. You can find them all summer long at the farmer’s markets, and they are truly the best. Sometimes you can get lucky and find good blueberries at the regular grocery store. Look for good blueberries, and plan to make these Blueberry Cinnamon Muffins!
There is nothing like biting into a freshly baked muffin and getting a mouthful of berries. These are topped with a cinnamony-oat mixture, and the best part is that they are a lower fat kind of muffin recipe. There is plenty of sugar in these muffins, but there’s less fat (if you’re concerned about that sort of thing).
How to make Blueberry Cinnamon Muffins:
Scroll to the end of this post to print out the complete recipe with full instructions. There is a simple topping to sprinkle on the top of these muffins, and you’ll make that first. It’s a mix of oats, brown sugar and cinnamon. You can set that aside while you make the muffin batter.
The batter for the muffins is buttermilk-based. Fresh blueberries are stirred in at the end, and then the batter is spooned into muffin cups. The topping is sprinkled on top, just before baking.
There are two types of oats: quick cooking oats and old fashioned oats. You can use either variety for this recipe.
Are these muffins Weight Watchers friendly?
I guess that depends how you look at it. Regular, bakery-style muffins are not WW friendly at all. There is far too much sugar and fat to justify eating regular muffins when you’re watching your weight. These muffins are lightened up on fat (only 1/2 stick butter). These Blueberry Cinnamon Muffins will not taste like a bakery style, sugar-laden muffin. They are lighter in flavor and not nearly as sweet.
So, if you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card at the end of this post. The point count may be a little high, but then again… you get to eat a muffin!
So until I can get back to Massachusetts to get a perfect basket of fresh blueberries, I’ll be on the hunt for decent berries in Arizona. And muffins will be made with every fresh blueberry purchase. Enjoy!
Here are a few more recipes to bake with blueberries that you might like to try:
- Blueberry Lemon Scones
- Blueberry Zucchini Sheet Cake
- Lemon Blueberry Streusel Bars
- Blueberry Cobbler
- Blueberry Dump Cake
- Banana Blueberry Bread
- Blueberry Apple Crisp
- Blueberry Breakfast Cake
Blueberry Cinnamon Muffins
- ¼ cup oats
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 cup granulated white sugar
- ¼ cup (½ stick) butter, at room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1¼ cups low fat buttermilk
- 1 cup fresh blueberries
- Preheat the oven to 350℉. Spray muffin pans with cooking spray.
PREPARE THE TOPPING:
- In a small bowl, stir together the oats, brown sugar, and cinnamon; set aside.
MAKE THE MUFFINS:
- In a large bowl, use an electric mixer to beat the sugar and butter at medium speed until fluffy. Add the eggs, beating until blended. Stir in the vanilla.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon; add to the butter mixture alternately with the buttermilk, ending with the flour mixture. Gently stir in the blueberries. Spoon the batter into the prepared muffin pans, filling two-thirds full. Sprinkle the batter evenly with the oat topping mixture.
- Bake 15 to 20 minutes or until the tops are golden. Cool the muffins in the pans for 5 minutes; remove from pans, and cool on wire racks.