
This blueberry cinnamon muffin recipe is a direct result of the Blueberry Muffin Mix Challenge! In that challenge I purchased 8 different varieties of store bought blueberry muffin mixes to see which one is the “best”. In particular, the Sticky Fingers blueberry muffin mix is the only one out of the bunch to include cinnamon in the muffin batter. The adults all loved the idea of a cinnamon/ blueberry combination, but we all felt like that muffin mix was missing something: more blueberries!

During the recipe testing for this recipe, I realized very quickly that I enjoy warm from the oven blueberries. However, I don't enjoy a hot fresh (or frozen) blueberry becayse they createThis two bowl, but no mixer blueberry cinnamon muffin recipe incorporates dried blueberries, with a healthy sprinkle of cinnamon for a cozy breakfast treat.

Blueberry Cinnamon Muffins Ingredients
- Dried Blueberries. Dried blueberries are so great for baking. You never have to worry about making sure the blueberries don’t sink to the bottom of the muffin And the batter isn’t going to turn an insane shade of blue/green. Since dried blueberries are real blueberries, you don’t have to wonder what goes into making an artificially flavored blueberry. Don’t get me wrong, we love a good fake blueberry, like the ones found those classic jiffy blueberry muffin mixes. But don’t worry, this recipe will work with fresh or frozen blueberries.
- Ground Cinnamon. The hero of this recipe. It doesn’t take a lot of cinnamon, just a half teaspoon to complement the blueberry flavor.
- All purpose flour
- Granulated sugar
- Baking powder
- Salt
- Vegetable oil or other neutral oil
- Whole milk
- Eggs
- Vanilla extract

Kitchen Equipment
- Mixing Bowls
- Measuring Cups/ Spoons
- Whisk/ Spatula
- Ice Cream Scoop
- Muffin Tin
- Muffin Liners
How to Make Cinnamon Blueberry Muffins
Preheat the oven and line a muffin tin. To make sure that we get that beautiful domed top we will bake the muffins at a high heat for the first 5 minutes of the baking time before reducing the oven temperature to 375ºF. Line a 12 well muffin tin with muffin liners and set aside.
Whisk together the dry ingredients. In a medium/large bowl stir together the flour, granulated sugar, baking powder, salt and cinnamon.


Stir together the wet ingredients. I like to use a large measuring cup to blend together the milk, eggs, vegetable oil and vanilla extract.
Mix it all together now to create the batter. Now create a little well in the flour bowl and pour in the milk/egg mixture. Stir until the batter comes together. Then fold in the dried blueberries. When making muffins, you want to make sure you mix the dough just enough. This is not super helpful, but you are trying to accomplish two things here:
- First, make sure all of the dry ingredients are incorporated.
- Second, whisk enough air into the batter to help the muffins rise. On the flip side, you don’t want to add too much air to create tough muffins.


Fill the Muffin Tins and Bake. Some recipes say to fill each muffin two-thirds of the way full. In order to get a nice dome, I like to fill my muffin tin three quarters of the way full.

Crumb Topping or No?
During the blueberry muffin challenge the taste testers had strong opinions about a crumb topping. Either you love them or hate them. For this recipe I went with the overwhelming majority opinion and did not add a crumb topping.
Questions + Answers
- Why are my blueberry cinnamon muffins turning out flat?
- There may be two reasons why your muffin tops are turning out flat. 1) Make sure that you fill the muffin tin with enough batter. I recommend ¾ to almost full for maximum rise. 2) Is your oven hot enough. The muffins rely on baking powder for the muffins to rise. And baking powder is activated by high heat. By baking the muffins at a pretty high heat to start, we’re encouraging the muffins to rise. For more on how to trouble shoot your oven– read this page.
- Can I use fresh or frozen blueberries?
- Yes. I’ve made this muffin base with both fresh and frozen blueberries. If you’re using frozen blueberries, rinse them with cold water before adding to the batter to prevent the muffin batter from turning blue. Note that the muffin tops may not dome quite as high.

Star Baker Tip
Only let the muffins cool in the muffin pan for 5 minutes before moving them to a wire rack. If the muffins sit in the pan longer the bottoms of the muffins will begin to sweat. No one wants a soggy muffin!
Looking for More Blueberry Recipes?
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Blueberry Cinnamon Muffins
- Total Time: 35 minutes
- Yield: 12-14 muffins
Ingredients
2 cups (250 grams) all purpose flour
1 cup granulated sugar (200 grams)
1 tablespoon baking powder
½ teaspoon fine salt
½ teaspoon ground cinnamon
½ cup (4 ounces) vegetable oil
¾ cup (6 ounces) whole milk
1 teaspoon vanilla extract
1 cup dried blueberries
Instructions
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Preheat the oven to 425ºF. Line a muffin tin with muffin liners. Set aside.
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In a medium bowl, whisk together the all purpose flour, sugar, baking powder, salt and cinnamon.
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In another bowl or large measuring cup, whisk together the oil, melted butter, milk, eggs and vanilla extract until smooth.
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Make a well in the center of the flour mixture and pour in the milk/egg mixture. Mix the batter until combined.
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Fold in the dried blueberries, until just combined. Do not over mix.
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Use a large scoop to fill the muffin cups ¾ of the way full. Sprinkle the tops of the muffins with crumb topping if you’re using it.
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Bake for 5 minutes at 425ºF before reducing the heat to 375ºF. Bake for 15-20 minutes more, until a toothpick comes out clean.
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Remove the pan from the oven and let the muffins cool in the pan for 5 minutes, before transferring the muffins to a wire rack.
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Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Muffins
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