Comida Kraft
Recipe Box

Blueberry-Cinnamon Muffins

Prep Time
20
min.
Total Time
40
min.
Servings

12 servings

Serve these scrumptious, cinnamon-scented blueberry muffins warm from the oven for a morning treat.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Combine flour, baking powder, cinnamon, and 1/4 cup each of the sugar and nuts in large bowl. Whisk egg, milk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently stir in blueberries.
  • Spoon into 12 paper-lined muffin cups. Combine remaining sugar and nuts; sprinkle over batter.
  • Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Let stand 5 min. Remove muffins from pan to wire rack; cool slightly.

Substitute

Prepare using chopped PLANTERS Pecans.

Note

These deliciously moist muffins can be prepared using either fresh or frozen blueberries. If using frozen blueberries, no need to thaw before using.

Servings

  • 12 servings

Healthy Living

  • Low sodium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1 Fat

Nutrition Bonus

Start your day right with these scrumptious muffins with their built-in portion control.

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 200
Total fat 9g
Saturated fat 1.5g
Cholesterol 15mg
Sodium 100mg
Carbohydrate 27g
Dietary fiber 1g
Sugars 11g
Protein 4g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I liked these muffins and they are nutritious for you also! I liked these muffins and they are nutritious for you also!!! I used whole wheat flour instead of white flour, they were good, but a little dry. If you make them this way, I suggest adding more liquid, maybe applesauce......
Date published: 2004-09-09
Rated 4 out of 5 by from It was very good, I cut back on the sugar to ! It was very good, I cut back on the sugar to !/4 cup of sugar and I rolled my blueberries in about 1/8 cup of remaining sugar. In the center of the muffins, I added a dalop of cream cheese. It turned out really good.
Date published: 2006-03-20
Rated 4 out of 5 by from These were very good, but had a sort of grittiness to them. These were very good, but had a sort of grittiness to them. They aren't a light fluffy muffin, but if you want something a little more filling and don't mind the gritty texture, they are very tasty!
Date published: 2012-05-02
Rated 2 out of 5 by from These muffins were okay right after I made them, but the next morning they were awful. These muffins were okay right after I made them, but the next morning they were awful. The sugar on top turned into liquid, and the muffins tasted bland.
Date published: 2006-08-17
Rated 5 out of 5 by from I like the fact that cream of wheat is used in this recipe! I like the fact that cream of wheat is used in this recipe! It makes a 'healthy' muffin. They taste great and they freeze well also.
Date published: 2003-07-25
Rated 3 out of 5 by from I used splenda instead of sugar. I used splenda instead of sugar. Next time I'll prolly use regular sugar and it'll probably taste better!
Date published: 2005-04-21
Rated 5 out of 5 by from Excellent recipe. Excellent recipe. I make them almost every weekend. They freeze beautifully so I make a double batch
Date published: 2004-08-29
Rated 5 out of 5 by from Such delicious muffins with an intersting texture. Such delicious muffins with an intersting texture. Simple to make, very comforting food.
Date published: 2002-10-10
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