Blueberry Cinnamon Swirl Muffins
Serves: yields 12 muffins
  • 1 large egg
  • 1 cup milk
  • ½ cup butter, melted and cooled
  • 2 cups all purpose flour
  • ⅓ cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 cup blueberries, rinsed
Cinnamon layer:
  • ½ cup granulated sugar
  • 2 tbsp ground cinnamon
  1. Preheat the oven to 400 degrees. Line 12 muffin cups in a muffin pan with liners.
  2. In a large bowl, whisk together the egg and milk until well combined. Drizzle in the cooled butter a little at a time, whisking constantly, until combined. Add the flour, sugar, baking powder and salt to the bowl. Stir well until smooth, about 1-2 minutes. Stir in the blueberries.
  3. In a small bowl, stir together the cinnamon layer ingredients.
  4. Add the batter to the muffin cups, filling them about ⅓ full. Divide half of the cinnamon mixture evenly among the muffin cups. Top with the remaining batter, dividing it evenly among the muffin cups, and then the remaining half of the cinnamon mixture.
  5. Bake for 20-25 minutes, until a toothpick inserted into the center of the muffins comes out cleanly.
  6. Loosen the muffins from the pan with a knife. Enjoy, warm from the oven or cooled.
Recipe by Maine Course at