Muffins and scones

Made with ground cinnamon, buttermilk and blueberries. 33 min, makes 12, 14 ingredients.

Recipe by funmoneymom.com

Prep

15 min

Cook

18 min

Total

33 min

Makes

12

Ingredients

• 1/3 cup all purpose flour
• 3 tablespoons brown sugar (packed)
• 1/2 teaspoon ground cinnamon
• 3 tablespoons salted butter (melted)
• 1 3/4 cups all purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup buttermilk
• 1/4 cup salted butter (melted)
• 1 egg
• 1 1/2 teaspoons vanilla extract
• 1 cup fresh blueberries

Instructions

Method by funmoneymom.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat the oven to 350° and line a muffin tin with muffin liners.
2. To make the crunchy cinnamon streusel topping, combine 1/3 cup of flour, brown sugar, cinnamon, and melted butter together in a small bowl until it forms a crumbly mixture. Set aside while you make the muffin batter.
3. In a large bowl, whisk 1 3/4 cups of flour, sugar, baking powder, baking soda, and salt until all dry ingredients are combined.
4. Make a small well in the center of the dry ingredients. Add the buttermilk, melted butter, egg, and vanilla extract, then stir until just combined. The batter will be slightly lumpy, which is just the way you want it.
5. Gently fold in the blueberries until they’re evenly distributed throughout the muffin batter.
6. Fill each muffin cup with approximately 3/4 cup of the batter (it should be about 75% full).
7. Generously sprinkle about one tablespoon of the prepared streusel mixture on each muffin top.
8. Bake the muffins for 18-20 minutes, until the streusel topping turns a golden brown and a toothpick inserted in the center comes out clean (avoiding blueberries).
9. Let the baked muffins stay in the muffin pan for 5 minutes, then transfer them to a cooling rack to cool completely.