November 16, 2016
Makes 12 to 14
These are part of the staple diet in our house. They are best eaten on the day of baking, or frozen. They freeze well, and can be hauled out at any hour and microwaved into submission. They are light and moist, and NOT crumbly! According to my husband, they also lack the bitter, excess-baking-powder taste common to so many commercial muffins (gluten free or otherwise).
- Prep: 10 mins
- Cook: 15 mins
1Melt butter and use a little to lightly grease the muffin pan.
2Beat in sugar, eggs and milk
3Add flour, spice, baking powder and blueberries, then mix to combine.
4Fill muffin tins at least 3/4 full – preferably a little more.
5Sprinkle tops with cinnamon and sugar mix (keep a jar with 2tsp cinnamon and 1 cup sugar mixed)
6Bake at 230C for about 15 minutes.