Wild Blueberry Buttermilk Cinnamon Muffins

2005-08-16

Wild Blueberry Buttermilk Cinnamon Muffins
 
Recipe from In The Sweet Kitchen by Regan Daley
Notes: Double batch baked for 45 minutes in regular sized tins = mammoth muffins. Very tender as the butter is creamed and a bit of cake flour was used. I've made these in the past with frozen wild blueberries as well. Skipped the cinnamon sugar topping.

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