Breads and Muffins
Casa Bella Inn's Blueberry Cinnamon Sugar Muffins

12 muffin size

6 Tbsp melted sweet butter

 1 cup light brown sugar

 1/2 cup whole milk or sour  cream or Greek style plain yoghurt

 1 egg

 1-1/2 cup all purpose flour

 1-3/4 tsp baking powder

1-1/4 tsp cinnamon

1/2 tsp kosher salt

1-1/2 to 2 cups fresh blueberries




· Preheat convection oven to 400 degrees.

· Prepare 12-cup cupcake pan with liners. 

· Whisk together: butter, brown sugar, milk (or sour cream or yoghurt) and egg until well combined and creamy. 

· Whisk together the dries:  flour, baking powder, cinnamon, salt 

· Add milk mixture to dries, combine well. 

· Gently fold in blueberries. 

· Use ice cream to mound batter into cupcake liners.  Avoid meddling with batter, don’t flatten or further mix it while in the cup. 

· Bake for approximately 25 minutes.  Check baking at 15 minutes, turn pan if necessary.  Bake until toothpick inserted into center comes out clean.


· Serve warm (or reheat to serve warm) with crème fraIche or whipping cream. 


· Lemon sugar topping option:  in a food processor, combine 3/4 tsp grated lemon peel, and 1/2 cup granulated sugar, process for 10 seconds.  Sprinkle mix generously over muffins before baking.


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"Why, sometimes I've believed as many as six impossible things before breakfast." Lewis Carroll--Casa Bella
Address: 8790 Sonoma Highway
Kenwood, CA
Telephone: 707-833-6996
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