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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 427
% Daily Value**
Total Fat 24g
Saturated Fat 9g
Unsaturated Fat 4g
Cholesterol 64mg
Sodium 598mg
Total Carbohydrate 48g
Dietary Fiber 3g
Sugars 16g
Protein 6g
Vitamin A  11%Vitamin C  4%
Calcium  18%Iron  13%
Potassium  5%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry And Cinnamon Muffins

Recipe Tags: Muffin Recipes

Date Added: May 07, 2012
Really simple to make taste delicious and the best part get ppl in the house that doesnt like fruit to love it


2 Cups Self-Raising Flour (6oz)
1 Teaspoon Cinnamon Ground, divided
1/2 Cup Caster Sugar (granulated sugar)
1 Egg extra large
1 Cup Buttermilk at room temperature
1/3 Cup Canola Oil or butter
1 Cup Blueberries fresh or frozen
125 Grams Unsalted Butter melted (optional)
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1. Pre-heat oven to 180deg.

2. C. Grease a muffin tin well with butter or spray oil Sift flour and cinnamon into a large mixing bowl and stir in the sugar to mix evenly.

3. In a second bowl, mix the egg, buttermilk and oil.

4. Pour the egg mixture into the flour and stir in light quick movements to mix together, After about 6 stirrings, add the blueberries and give another couple of stirrings, then spoon the mixture into the muffin tin.

5. Bake in oven for about 20 minutes, or until light golden and cooked through.

6. Remove from oven and allow to cool in tin for a few minutes before turning out onto a wire rack.

7. Dip the top of each muffin into the Topping Mixture and sit upright on the rack to cool completely.

8. Topping Mixture: While the muffins are cooking, melt the butter in a small bowl in the microwave and then add the cinnamon and sugar and stir.

9. Set aside until ready for dipping. Makes 12 muffins.

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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Gluten, Blueberries, Natural Sweeteners allergies.
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