2 cups all-purpose flour
2/3 cup granulated (castor or caster) sugar
2 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 cup milk
8 tbsp. (1 stick/4 oz./113g) unsalted butter, melted
2 large eggs
1 cup blueberries, (fresh preferably, or if using frozen, do not defrost)
Preheat oven to 400ºF/200ºC. Butter standard muffin tins, and if possible line with paper muffin or cupcake liners. Butter bottom and halfway up the sides of liners also.
In a medium bowl, stir and toss together the flour, sugar, baking powder, baking soda, salt and cinnamon. Set aside. In another medium bowl, whisk together the milk, butter and eggs until smooth. Add the combined dry ingredients and stir just until blended. Add the blueberries (if using frozen blueberries, do not thaw), and stir just until evenly incorporated.
Spoon into the prepared muffin tins, filling each cup about three-fourths full. Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Cool in the tins for 5 minutes, then remove.
Makes about 16 standard size muffins.
( standard muffin cup is about 2 1/2 inches (6cm) in diameter and holds 1/4 to 1/3 cup batter).
Date: May 24 2002