These easy cinnamon muffins are the perfect weekend breakfast.
Cinnamon muffins are the perfect treat for the weekend. There's nothing better that waking up on a Saturday morning and tossing together this recipe. Your kitchen will smell amazing, and everyone will be excited to get out of bed for a bite of this breakfast.
Better yet, you can brighten up the week by making a few extras! These muffins will keep well for Monday morning, and you can even freeze them. But we expect that they'll be gone too soon for that!
Preparation Time15 min
Cooking Time25 min
- 4 tablespoons butter, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 4 eggs
- 1 teaspoon vanilla
- 2 3/4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/2 cup sour cream
- 2 cups blueberries
Preheat oven to 375 degrees.
In large mixing bowl of a stand mixer, cream butter, sugar and brown sugar.
Add in eggs and vanilla.
Add flour, baking soda, cinnamon and salt. Beat until combined.
Add sour cream. Scrape down the bowl to make sure the ingredients are combined.
Using a rubber spatula, fold in blueberries.
Fill greased muffin tins 3/4-full with batter.
Bake for 20 to 25 minutes.
Remove from oven and sprinkle with cinnamon sugar.
We have so many more delicious breakfast recipes! Give these truly tasty Amish donuts a try.Amish Light-As-A-Feather Donuts
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