Blueberry Cinnamon Sugar Muffins

These soft muffins are made with wild blueberries and there’s a cinnamon sugar top, which adds a delightful crispiness to these muffins. I enjoy these muffins late morning with a cup of tea, which keeps me going till lunch.

Ingredients make 8 muffins

1/4 cup sugar

1 1/2 tsp cinnamon

2 large eggs -room temperature

1/2 cup sugar

1/4 cup canola oil

2 tsp vanilla

1/2 cup 3.25% milk -room temperature

2 tbsp lukewarm water

1 1/2 cups flour

2 tsp baking powder

2 tsp cinnamon

3/4 cup frozen wild blueberries

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Swap with cranberries

Using frozen cranberries is a nice alternative, especially if you already have some in the freezer. I like to use the smaller cranberries in the bag vs. the larger ones because the smaller ones produce less juice when baked.

Directions

- Mix together the sugar and cinnamon. Set aside.

- Line a muffin tin with paper liners or lightly butter and dust with flour.

- Whisk together the eggs and the sugar.

- Whisk in the oil and the vanilla.

- Whisk in the milk and the water.

- Put the flour, the baking powder, and the cinnamon into a sifter. Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over whisk.

- Fold in the blueberries.

- Pre-heat the oven to 350 degrees F.

- Fill the muffin tin with batter, leaving some space at the top.

- Top with sugar and cinnamon.

- Bake for 18-20 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.

- Place the muffins on a wire rack to cool.