Preheat oven to 200°C/400°F/Gas 6. Line a muffin tin with cases.
Place the melted butter, sugar, milk and egg into a bowl and beat well until combined.
In a separate bowl mix together the flour, baking powder, cinnamon and salt.
Add the liquid mixture to the dry ingredients and stir until just combined. Gently fold in the blueberries.
Divide the mixture evenly between the 12 muffin cases. Bake in a central position in the oven for about 25 minutes. They are baked when risen and golden brown, and when they spring back when gently touched with fingertip.
Behind Every Bake
Cinnamon Blueberry Muffins
CATEGORY: Cupcakes, Muffins & Buns
COOK TIME: 25 mins
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What you need:
250g/9oz Odlums Cream Plain Flour
150g/5oz Butter, melted & cooled
150g/5oz Shamrock Golden Caster Sugar
150ml/¼pt Milk
1 Egg
1 teaspoon Odlums Baking Powder
Pinch of Cinnamon
Pinch of Salt
175g/6oz Blueberries
How to:
Preheat oven to 200°C/400°F/Gas 6. Line a muffin tin with cases.
Place the melted butter, sugar, milk and egg into a bowl and beat well until combined.
In a separate bowl mix together the flour, baking powder, cinnamon and salt.
Add the liquid mixture to the dry ingredients and stir until just combined. Gently fold in the blueberries.
Divide the mixture evenly between the 12 muffin cases. Bake in a central position in the oven for about 25 minutes. They are baked when risen and golden brown, and when they spring back when gently touched with fingertip.
