Blueberry Cinnamon Muffins

Cinnamon flavored blueberry muffins.

Photo of Blueberry Cinnamon Muffins


1/2 cup packed brown sugar
1/4 cup butter, softened
1 egg(s)
6 fl. oz. (3/4 cup) DOLE® Pineapple Juice
1 tsp. grated orange peel
1/2 tsp. vanilla extract
2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 cup frozen DOLE Blueberries part thawed, drained


  1. Beat sugar and butter until light and fluffy in large bowl.  Beat in egg, pineapple juice, orange peel and vanilla extract.
  2. Stir together flour, baking powder, baking soda, cinnamon, nutmeg and salt.  Stir into juice mixture with blueberries just until moistened.
  3. Spoon batter into (1/2-cup) muffin cups coated with nonstick cooking spray.
  4. Bake at 375ºF., 15 to 18 minutes or until wooden pick inserted in center comes out clean.  Cool on wire rack; serve warm.
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