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.