Make-Ahead Blueberry-Cinnamon Muffins
This recipe allows you to make the muffin batter the night before, then bake it the next morning--perfect for fresh, on-the-go muffins! Make sure not to overmix the batter as that will create dense muffins that won't rise well. The batter will last in the fridge up to 5 days which means you can make a few muffins at a time over the course of a few days, if you desire.
For smaller muffins, you can simply fill the muffin liners 3/4 of the way full, and bake a few minutes less. I get anywhere from 18 to 24 muffins out of this recipe, depending on how big I make them.
For a citrus variation, leave out the cinnamon in both the batter and the topping. Then add either 1 to 2 tablespoons lemon or orange zest.
Try yogurt in place of sour cream, or buttermilk in place of regular milk, if desired. Don't use nonfat products, as they will make the batter watery as it sits. I do not recommend using frozen, or really juicy berries in this recipe as they will make the batter watery. Fresh blackberries, raspberries, or cherries would make good substitutes for the blueberries.