Blueberry Muffins; buttery and moist with the added intrigue of cinnamon to the sweet berries.

Stir together 315g plain flour, 155g caster sugar (i used vanilla sugar), 2½ teaspoons of baking powder, ½ teaspoon of salt and 1 teaspoon of cinnamon powder.

In another bowl whisk 250ml milk, 125g melted, unsalted butter and 2 large eggs.



Add the dry ingredients to the wet and mix with a large metal spoon until barely blended. Add a generous cup (125g) frozen blueberries and stir to distribute. Divide between 12 muffin cases and bake in a preheated oven at 200ºC for 20 minutes until risen and golden. Enjoy fresh.