The best thing about muffins is that they only require gentle mixing and don't take long too cook. I don't seem to have baked anything for ages, so this is a quick and satisfying re-entry into Bake Club.
2 c flour (I used white and wholemeal spelt)
4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
3/4 c sugar
100g butter, just melted
1 c milk (I used rice)
1 egg
1 1/2 c fresh or frozen blueberries
cinnamon sugar (1/4 c brown sugar, 1/4 c white sugar, 1 tbsp cinnamon)
Preheat oven to 220C. Line a 12-cup muffin pan or 24 mini muffin pan with paper cups.
In a large bowl sift in flour, baking powder, cinnamon, salt and sugar.
In a small bowl mix melted butter, milk and egg. Pour into dry ingredients with berries and fold until just incorporated.
Spoon equally into muffin tins. Sprinkle 1/2 tsp cinnamon sugar on each muffin.
Bake for about 12-15 min for fresh berries or 15-20 min for frozen berries until cooked through.
Leave to cool in the tray for 5 minutes then turn out onto a wire rack.