Blueberry-Cinnamon Muffins

These muffins are extremely easy and demand so little from you. They taste somehow light and dense at the same time and I simply adore their slightly brown interior (because of the cinnamon - I never go easy on them) with blueberries inside. Who knew brown and blue could look so good together? These are perfect for breakfast or afternoon tea parties. But hey, I would never judge if you indulge in these muffins with a hearty spread of butter for a quick, midnight snack ;)

Ingredients:

Makes: 6

Units: US

120g Plain flour

70g Light brown sugar

1 tablespoon baking powder

pinch of salt

1 egg

150 ml milk

3 tablespoons vegetable oil

2 teaspoons ground cinnamon

100g fresh or thawed frozen berries

Directions:

1. With an electric mixer or a whisk, beat the flour, sugar, baking powder, salt, egg, milk, oil and cinnamon together until smooth.

2. Fold in the berries.

3. Spoon the mixture into the muffin cups, lined in a muffin tin. Fill the mixture two-thirds full. Put them in the oven and bake in 170° until a skewer inserted in the centre of a muffin comes out clean. In my oven it takes about 25 minutes.

4. Once done, place them on a wire rack and let them cool a bit. Or not, if you can't resist :D

Enjoy! Happy Baking!