Zutaten für Elegant Buttermilk Cinnamon Blueberry Muffins
- Unsalted Butter
- Granulated Sugar
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- Cake Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Ground Cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup buttermilk
- Fresh Blueberries
- 1 teaspoon ground cinnamon + 1 teaspoon ground cinnamon for topping
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Zubereitung von Elegant Buttermilk Cinnamon Blueberry Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a small bowl, combine 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon for the topping. Set aside.
- In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 3/4 cup granulated sugar until light and fluffy (about 3 minutes) using an electric mixer.
- Add 2 large eggs one at a time, mixing well after each addition.
- Beat in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with two additions of 3/4 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 1/2 cups fresh blueberries.
- Fill the muffin cups about halfway full.
- Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dip the top of each muffin into 2 tablespoons of melted unsalted butter, then into the cinnamon-sugar mixture. Let the topping set before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
84g
Fat
38g
Carbs
12g
