Blueberry Cinnamon Muffins




  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • pinch of salt
  • 1 1/2 teaspoon ground cinnamon
  • 4 tablespoons light brown sugar
  • 1 egg
  • 3 tablespoons oil
  • 3/4 cup milk
  • 1 cup fresh blueberries
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange peel


  • Preheat oven to 375 F.  Line 10 cups of a muffin tin with paper cases
  • Sift together flour, baking powder, salt and cinnamon into a large bowl
  • In a separate bowl, beat together egg, oil, and milk.  Add sugar and whisk until smooth
  • Add egg mixture into flour mixture in 3 batches and whisk until smooth
  • Fold in blueberries
  • Spoon batter into paper cases two-thirds full and bake for about 25 minutes or a skewer inserted in the middle comes out clean.
  • Let stand in the tin for 10 minutes and then transfer to a wire rack and cool completely

Yields: 10 muffins

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