• 55minutes
  • 281calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup unsalted butter , at room temperature

  2. 1 cup granulated sugar

  3. 2 large eggs

  4. 1 1/2 teaspoons vanilla extract

  5. 1 1/2 cups all-purpose flour

  6. 1/2 cup cake flour

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon baking powder

  9. 1/2 teaspoon salt

  10. 3/4 teaspoon ground cinnamon

  11. 1/2 teaspoon nutmeg

  12. 1 cup buttermilk

  13. 1 cup fresh blueberries or 1 cup frozen blueberries

  14. 1/2 teaspoon cinnamon

  15. 2 tablespoons granulated sugar

  16. 1/4 cup unsalted butter , melted and cooled (or a little less)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°.

  2. Grease or line 12 muffin cups.

  3. Combine cinnamon and sugar for the topping in a small bowl and set aside.

  4. In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes.

  5. Add the eggs, one at a time, beating well after each addition.

  6. Scrape down the sides of the bowl, then beat in the vanilla.

  7. Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon, and nutmeg.

  8. Add the flour mixture the to batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.

  9. Gently fold in the blueberries.

  10. Spoon the batter into the muffin cups to about 1/2 full.

  11. Bake 15 to 20 minutes until the tops are golden brown and spring back when lightly touched, and wooden skewer comes out clean.

  12. Cool the muffins for 5 minutes in the pan, then turn out onto wrack.

  13. Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire wrack.


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