Recipe: Wild Blueberry Buttermilk Cinnamon Muffins with Cinnamon-Sugar Topping

WILD BLUEBERRY BUTTERMILK CINNAMON MUFFINS

1/2 cup unsalted butter, at room temperature
1 cup and 2 tablespoons granulated sugar, divided use
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cake flour (not self-rising)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon, divided use
1/2 teaspoon freshly grated nutmeg
1 cup buttermilk
1 cup fresh wild blueberries (or substitute same amount of fresh or frozen blueberries)
1/4 cup unsalted butter, melted and cooled (for the topping)

Preheat the oven to 350 degrees F. Grease 12 regular or 6 large muffin tins or line with paper liners. I find non-stick cooking spray works very well.

In a large bowl, or the bowl of an electric mixer fitted with the paddle attachment, cream 1/2 cup butter and 1 cup sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl, then beat in the vanilla.

Into a separate bowl, sift both flours, baking soda, baking powder, salt, 3/4 teaspoon cinnamon and nutmeg. Add the flour mixture to the batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Gently fold in the blueberries. Spoon the batter into the prepared muffin cups to about 2/3 full.

Bake in the center of the oven for 15 to 20 minutes for regular-sized muffins, 25 to 30 minutes for large muffins, or until the tops are golden and spring back when lightly touched and a wooden skewer inserted into the centre of a muffin comes out clean. Cool the muffins in the pan for 5 minutes, then turn out onto a rack.

Combine the remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon for the topping in a small bowl. 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 rack.

Serve warm, slathered with sweet butter, or at room temperature. To store, wrap well in plastic wrap. Muffins may be frozen for up to 1 month.

Makes 12 regular or 6 large muffins
Adapted from source: In the Sweet Kitchen by Regan Daley