Elegant Buttermilk Cinnamon Blueberry Muffins

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

• 1/2 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup cake flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1 cup buttermilk
• 1 cup fresh blueberries or 1 cup frozen blueberries
• 1/2 teaspoon cinnamon
• 2 tablespoons granulated sugar
• 1/4 cup unsalted butter, melted and cooled (or a little less)

Recipe

• 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.