Name: Make-Ahead Blueberry-Cinnamon Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 18
Ingredients: All-purpose flour - 3 ¼ cups; Baking powder - 4 teaspoons; Ground cinnamon - 2 teaspoons; Salt - ¾ teaspoon; Baking soda - ½ teaspoon; Ground nutmeg - ¼ teaspoon; White sugar - ¾ cup; Firmly packed brown sugar - ½ cup; Unsalted butter, melted and cooled - ½ cup; Eggs at room temperature - 2 large; Lemon juice - 2 tablespoons; Vanilla extract - 2 teaspoons; Almond extract - ½ teaspoon; Milk, at room temperature - 1 cup; Sour cream, at room temperature - 1 cup; Fresh blueberries - 2 cups; Turbinado sugar, or as needed - ¼ cup; Ground cinnamon - ½ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Make-Ahead Blueberry-Cinnamon Muffins

1. All-purpose flour - 3 ¼ cups

2. Baking powder - 4 teaspoons

3. Ground cinnamon - 2 teaspoons

4. Salt - ¾ teaspoon

5. Baking soda - ½ teaspoon

6. Ground nutmeg - ¼ teaspoon

7. White sugar - ¾ cup

8. Firmly packed brown sugar - ½ cup

9. Unsalted butter, melted and cooled - ½ cup

10. Eggs at room temperature - 2 large

11. Lemon juice - 2 tablespoons

12. Vanilla extract - 2 teaspoons

13. Almond extract - ½ teaspoon

14. Milk, at room temperature - 1 cup

15. Sour cream, at room temperature - 1 cup

16. Fresh blueberries - 2 cups

17. Turbinado sugar, or as needed - ¼ cup

18. Ground cinnamon - ½ teaspoon

How to cook deliciously - Make-Ahead Blueberry-Cinnamon Muffins

1. Stage

Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.

2. Stage

Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.

3. Stage

Place batter in the refrigerator for 8 hours to overnight.

4. Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.

5. Stage

In a small bowl, stir together turbinado sugar and cinnamon.

6. Stage

Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.

7. Stage

Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.