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Crispy Cinnamon Sugar Blueberry Muffins

crispy cinnamon sugar blueberry muffins - featured image
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These muffins feature a perfect balance of a crispy cinnamon sugar topping and a soft, juicy blueberry-filled interior, making them an ideal quick and easy breakfast or snack.

Ingredients

Scale
  • 1 ¾ cups (220 grams) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¾ cup (150 grams) granulated sugar
  • 6 tbsp (85 grams) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) whole milk (or dairy-free milk like almond or oat)
  • 1 tsp vanilla extract
  • 1 cup (150 grams) fresh or frozen blueberries, rinsed and patted dry
  • ¼ cup (50 grams) granulated sugar (for topping)
  • 1 tbsp ground cinnamon (for topping)
  • 2 tbsp (28 grams) unsalted butter, melted (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle for even heat distribution. Lightly grease your muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar.
  3. In a separate bowl, whisk the melted butter and eggs until blended. Add the milk and vanilla extract, whisking gently until smooth.
  4. Pour the wet ingredients into the dry. Using a rubber spatula, fold gently until just combined. Do not overmix; lumps are okay.
  5. Fold blueberries in gently to avoid breaking them.
  6. Spoon batter evenly into the muffin tin, filling each cup about ¾ full.
  7. Mix the sugar and cinnamon for the topping in a small bowl. Brush each muffin top lightly with melted butter, then sprinkle the cinnamon sugar generously over them.
  8. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean and the sugar topping has caramelized to a golden brown. Watch closely around 18 minutes to avoid burning the sugar.
  9. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

If sugar topping browns too fast, tent muffins loosely with foil for the last 5 minutes of baking to prevent burning. Use fresh blueberries for best results; if using frozen, toss in flour before adding to batter to prevent sinking and color bleeding. Do not overmix batter to keep muffins tender. Melted butter should be warm, not hot, to avoid scrambling eggs.

Nutrition

Keywords: blueberry muffins, cinnamon sugar topping, crispy muffins, easy breakfast, homemade muffins, quick muffins, blueberry recipe

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