Delicious:) Blueberry/ sugar cinnamon Muffins
Arrange a 12 med. count muffin pan with paper liners.
Preheat oven to 350.
Ingredients:
1 pouch Cake and Muffin Baking Mix
1 egg
1/2 cup oil (we used avocado oil)
1 cup unsweetened yogurt or regular or non dairy milk ( we used unsweetened Almond milk)
1 cup frozen or more or fresh blueberries
Sugar / cinnamon topping: (3 Tbsp. sugar mixed with 2 tsps cinnamon powder)
Instructions:
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Prepare the muffin batter according to the package instructions.
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Spoon 2 or 3 tablespoons of batter into each muffin cup.
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Sprinkle 1 tablespoon (or more, to taste) of blueberries on top of the batter in each cup.
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Gently cover the blueberries with an additional 2 to 3 tablespoons of batter.
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Sprinkle a generous amount of the sugar and cinnamon mixture over the muffin tops.
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Bake in a preheated oven at 350°F (175°C) for 18 to 20 minutes, or until a toothpick inserted into the center of the muffins comes out clean and the tops are golden brown.
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Allow the muffins to cool completely on a wire rack.
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Enjoy your muffins with a delicious cup of coffee or tea, or savor them on their own!