Blueberry- Cinnamon Muffins are one of my most requested treats, and honey, once you taste them, you’ll understand why! These beautiful little muffins are bursting with juicy blueberries and warm cinnamon flavor that’ll have everyone coming back for more.
What makes these muffins so special is the combination of hearty oats and rich brown sugar that creates the most wonderful texture, while the cinnamon adds that cozy warmth we all love. I use an egg substitute to make them accessible for everyone, and the butter keeps them moist and tender every single time.
I love pulling a batch of these warm muffins out of the oven on Sunday mornings and sharing them with my family—there’s nothing quite like the smell of cinnamon and blueberries filling the kitchen! These are perfect for breakfast, afternoon tea, or tucking into lunchboxes, and they always bring smiles to the faces of the people I care about most.
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Blueberry- Cinnamon Muffins
Ingredients
- 0.25 cup Oats
- 2 tablespoon Brown Sugar
- 1 teaspoon Cinnamon
- 0.25 cup Butter
- 1 cup Sugar
- 0.5 cup Egg Substitute
- 1 teaspoon Vanilla Extract
- 2 cup All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1.25 cup Buttermilk
- 1 cup Blueberries
Instructions
- Preheat oven to 350.
- Spray muffin pans with cooking spray.
- Stir together oats, brown sugar, and 1/2 teaspoons cinnamon; set aside.
- Beat butter and granulated sugar at medium speed with an electric mixer until fluffy.
- Add egg substitute, beating until blended.
- Stir in vanilla.
- Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoons cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture.
- Gently stir in blueberries.
- Spoon batter into muffin pans, filling two-thirds full.
- Sprinkle evenly with oat mixture.
- Bake 15 to 20 minutes or until tops or golden.
- Cool muffins in pans for 5 minutes; remove from pans, and cool on wire racks.
