Blueberry Muffins with Cinnamon Sugar Topping Recipe

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs, beaten
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups fresh blueberries, (may use frozen)
2 tablespoons sugar, for topping

Preparation

Step 1

In a medium mixing bowl, cream together butter and sugar. Add eggs and mix well; stir in milk. Combine dry ingredients and add to the mixture; stir to combine. Gently fold in blueberries. Fill greased muffin cups about 2/3 full. Sprinkle tops with a little sugar. Bake in a preheated 375 degree oven for about 20 minutes, or until lightly browned. Makes about 12 muffins.

REVIEWS:

Awesome bluebery muffins! Really simple to make, taste delicious and the best part - they will get people in the house that don't like fruit to love it :) I recommend this recipe to anybody with even no cooking experience!

Love the Cinnamon and sugar! Thank you for this recipe. It is by far my favorite blueberry muffin recipe to date. I especially enjoy the underlying cinnamon and sugar flavors, it makes the muffin more interesting."

So glad I picked this recipe! I looked all over for a good blueberry muffin recipe and this is so good! I followed other reviewers and added a cup of brown sugar and a teaspoon of vanilla. I did not put any sugar on top, and did not use the cinnamon or nutmeg. And I think these are wonderful. Maybe next time I will try the nutmeg but I like it without it. I hope my 4 & 1 year old will like them as much as I do! Thanks!

Better than the bakery!!! I just made these tonight. I didn't have a 12 muffin pan so I used a 6 jumbo cup pan and this recipe makes the perfect amount of batter for it. This recipe is delicious, but I did alter it slightly. I used 1 cup of white sugar, 1 cup of light brown sugar and I always add a teaspoon of vanilla when I bake anything. Also, I used fresh blueberries. These muffins are so moist I almost had trouble getting them out of the pan. And they come out huge when you fill the jumbo cups up with batter. (Obviously). I gave some to a couple of relatives and before I got home they called me on my cell telling me how delicious these were, and they are!!!! Next time, I'm going to use strawberries instead and make strawberry muffins. I did not sprinkle any extra sugar on top before baking though as I doubled the sugar in the recipe. Try this recipe, it's a keeper."

Just perfect! This is a perfect recipe that came out incredibly well the first time I tried it. I am Bulgarian and traditionally we don't bake muffins. So to begin with, it was a half day crusade to find frozen blueberries. Finally I bought frozen sour cherries and I can tell you the result was amazing. I recommend you try it with frozen sour cherries.Just following the instructions step by step was easy enough and the result is outstanding.

My muffins came out delicious and fluffy! The crumble top was a fantastic addition as well.

Blueberry Muffin Mess. These muffins just did not raise, and believe me I cook and bake all of the time. The flavor was all right, but they sunk inward and had flat tops and were impossible to get out of the muffin pan (and I used muffin liners). I live at 7500 feet and think the high altitude may have played a part in this cooking fiasco. If you live at high altitude I suggest you find a tried and true recipe made for high altitude and skip this one.

Lovely Lovely Lovely! This is the first time I've attempted making blueberry muffins, and they turned out great. I didn't have nutmeg (and don't care for it much anyway) but that is the only thing I omitted. They were PERFECT! I'd definitely make this recipe again. I did need an extra 3 minutes on the cooking time though.

Awesome muffins! These were great. I made a few changes but I think they would still be good if you made the recipe as-is. I doubled the sugar and used one cup of white and one cup of brown sugar. If you don’t want to use this much sugar, I still recommend using half brown/white instead of all white sugar. It really makes a difference. I do this often in my baking. I doubled the cinnamon and added the tiniest amount of ginger as another person recommended. It didn’t really make any difference in the amount I used so I probably wont use it again. I didnt really taste the nutmeg and I used fresh grated. Maybe after the muffins sit a day or two it will be more pronounced. The muffins did not crown like others said but they still have a nice consistency. I had to increase cooking time to 25 minutes total.

Make these every week! I love this recipe. The ingredient quantities are all "square" so they are easy to remember without looking up the recipe. I substitute splenda for the sugar and instead of all-purpose flour, I use 1 1/2 C of whole wheat pastry flour with the last 1/2 C being oat flour and wheat germ. I grate in some lemon zest and add cinnamon and nutmeg to the batter. I find that the better the blueberries, the better the muffins. And (you probably know this) blueberries are great for your eyes!"

Good, but found a better recipe. These muffins were pretty good. Better than some of the other recipes I have tried. However, I have found one recipe that is just amazing. The muffins are delicious and moist and has an optional maple-cinnamon glaze that is to die for. For this recipe go to delicnmoistmuffins.webs.com"

The muffins turned out great! I followed the recipe exactly but sprinkled some extra cinnamon on top with the sugar. Only bad thing my muffins turned out a bit "doughy". I will definitely make this again. They only lasted a day and a half and they were gone!

The muffins were very good. They were not too cakey. They did have a decent crown. I would make these muffins again."

"The muffins tasted ok, but there was not a nice crown at the top, they were very cakey instead of fluffy, and really not sweet enough. They would go well with tea. For snack or breakfast I don't think I will make this recipe again.

Thanks for sharing this recipe.I'll make this again.Yummy..

Awesome! I did some research on which blueberry muffin recipe to make, and I'm so glad I picked this one! The blend of spices gives it almost a spice cake taste, and the sugar topping is awesome. Followed the recipe to a T, except covered blueberries with 1-2 T of flour before mixing in. This keeps blueberries from tinting the whole muffin.

I just took these muffins out the oven and boy are they GOOD! The sugar on top creates a buttery crispy crust. It's too good to be true. I used a bag of frozen loganberries and blueberries and just defrosted them and then folded them in the batter, but not too much! There is a cinnamon/nutmeg swirl through out the muffin which could not be more devine. A++ in my vote and my family's. Make them today add this recipe to your favorites box.

I don't often follow a recipe, but this one gave me a food-gasm! I added a dash of ginger and cloves to it, increased the baking powder by half a teaspoon, and decreased the sugar a couple tablespoons and have the best recipe ever for blueberry muffins. I baked them in a mom-stick madeleine pan and have perfect little shell-biscuits now!

Solid, works great for jumbo sized muffins, and can use additional berries (blackberry/raspberry) for added kick in the mix. if you want the muffin to look fluffy and not get dark (stained blue), don't fold in the blueberries too long. truly satisfying from a blueberry muffin connoisseur. Enjoy!