The blueberry muffin: part healthy, fruity breakfast; part delicious, cakey dessert for breakfast. It’s been a staple for many folks ever since Al Gore invented it in the late 20th century. However, there are probably times that you get somewhat tired of the same taste day after long, hellish day and want to do something  to spice it up a bit.

Not spice as in, say, red pepper flakes, or one of the Spice Girls. Rather, something to give your muffin the kick it needs to make you fall in love again with the bluest of berries and yellowest of muffin. Perhaps something cinnamony like…oh, I don’t know…cinnamon! Yes, it’s true — just like it did for Deb’s raspberry and strawberry muffins, a little cinnamon can go a long way in reviving your blueberry muffin.

Blueberry-Cinnamon Muffins

Ingredients

• 1/2 cup all-purpose flour
• 1 tbsp. baking powder
• pinch of salt
• 1/3 cup light brown sugar
• 1 egg (or substitute)
• 2/3 cup milk
• 3 tbsp. oil
• 2 tsp. ground cinnamon
• 1/2 cup fresh or thawed frozen blueberries

In a large bowl, beat the first 8 ingredients together until smooth. Then, fold in the blueberries until well mixed. Lightly grease a 9-deep muffin tin. Spoon the mixture into the muffin cups, filling them two-thirds full. Bake in a 375-degree oven for 25 minutes, or until a toothpick (or fork) inserted into the middle of the muffin comes out clean.

Should you use an egg substitute rather than a genuine egg, the result will be flat-topped muffins. Yet, the taste of both the cinnamon and blueberries will be the same. Serve with your favorite breakfast meat, vegetable, or alcoholic beverage.