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Delicious :) Blueberry Muffins with sugar cinnamon top

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:

  1. Prepare the muffin batter according to the package instructions.

  2. Spoon 2 or 3 tablespoons of batter into each muffin cup.

  3. Sprinkle 1 tablespoon (or more, to taste) of blueberries on top of the batter in each cup.

  4. Gently cover the blueberries with an additional 2 to 3 tablespoons of batter.

  5. Sprinkle a generous amount of the sugar and cinnamon mixture over the muffin tops.

  6. 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.

  7. Allow the muffins to cool completely on a wire rack.

  8. Enjoy your muffins with a delicious cup of coffee or tea, or savor them on their own!