Cinnamon Blueberry Muffins

I love a muffin with a good cup of coffee in the morning and this recipe is my go-to because it’s quick and easy. And it’s the perfect summer recipe when you have more blueberries than you can eat. I’ve added the oatmeal and cinnamon-sugar to the top to give them a little crunch.


Adapted from Gourmet 2006, Lillian Chou


  • 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
  • 1 cup packed dark brown sugar
  • 1/2 cup whole milk
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups blueberries (7 1/2 oz)
  • 3/4 cup toasted pecans, chopped
  • uncooked oatmeal and cinnamon-sugar for sprinkling, if desired
  • Special equipment: a muffin pan with 12 (1/2-cup) muffin cups; non-stick spray
  1. Put oven rack in middle position and preheat oven to 400°F. Spray muffin pan thoroughly with non-stick spray.
  2. 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 and pecans gently.
  3. Divide batter among muffin cups and sprinkle with oatmeal and cinnamon-sugar. Bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.