2 cups flour
4 tsp baking powder
1 tsp cinnamon
½ tsp salt
½ cup caster sugar
100 grams butter
1 cup milk
1-1½ cups blueberries
Shake together in a screw-topped jar:
¼ cup of brown sugar
¼ cup of white sugar
1 tablespoon of cinnamon
Sprinkle ½-1 teaspoon on each muffin before baking
Sieve the first five (dry) ingredients into a large bowl.
In another container warm butter until melted, then add the milk and egg, and beat to mix thoroughly.
Prepare fresh or partly frozen berries, then tip the liquid and fruit into the bowl with the dry mixture. Without over-mixing, fold everything together. Flour should be dampened, not smooth. Berries should keep their shape.
Divide the mixture evenly between 12 medium sized muffin pans that have been greased well. Top with cinnamon sugar.
Bake at 220°C for 12–15 minutes, until muffins spring back when pressed (muffins made with frozen berries will take about 5 minutes longer).