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Make-Ahead Blueberry-Cinnamon Muffins
Make-Ahead Blueberry-Cinnamon Muffins
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
515 minutes
Overnight blueberry-cinnamon muffins for a quick and fresh morning treat.
Ingredients:
  • 3.25 cups all-purpose flour
  • 4 teaspoons baking powder
  • 0.75 teaspoon salt
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon ground nutmeg
  • 0.75 cup white sugar
  • 0.5 cup firmly packed brown sugar
  • 0.5 cup unsalted butter, melted and cooled
  • 2 large eggs at room temperature
  • 2 tablespoons lemon juice
  • 0.5 teaspoon almond extract
  • 1 cup milk, at room temperature
  • 1 cup sour cream, at room temperature
  • 2 cups fresh blueberries
  • 0.25 cup turbinado sugar, or as needed
  • 0.5 teaspoon ground cinnamon
Instructions:
  • Combine flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl and whisk until fully mixed.
  • In a larger bowl, combine white sugar, brown sugar, and melted butter until well mixed. Stir in eggs, lemon juice, vanilla extract, and almond extract until fully incorporated. Mix in milk and sour cream until smooth. Gently fold in dry ingredients until just moistened, leaving a few clumps of dry flour. Add blueberries to the batter and fold in gently. The batter should be slightly lumpy with no dry flour patches. Be careful not to overmix.
  • Chill the batter in the fridge for at least 8 hours, or overnight.
  • Preheat the oven to 400 degrees F (200 degrees C), then prepare two 12-cup muffin tins by greasing them and lining with paper liners.
  • Combine the turbinado sugar and cinnamon in a small bowl, stirring until well mixed.
  • Fill each muffin liner to the brim with the batter, then generously sprinkle a sweet cinnamon sugar blend over the muffins.
  • Bake the muffins in the preheated oven for 20 to 25 minutes or until golden and they spring back lightly when touched. Allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

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