- 2½ cups wholemeal flour
- 1 tablespoon baking powder
- 2/3 cup caster or brown sugar
- 125g melted butter
- 1 egg
- ½ cup milk
- 1 teaspoon vanilla extract
- 300g fresh or frozen blueberries
- cinnamon, for sprinkling
Preheat oven to 180°C (350°F).
Mix the flour, baking powder and sugar in a bowl.
Whisk the melted butter, egg, milk and vanilla in a separate bowl to combine.
Pour the liquid ingredients into the dry ingredients and gently mix until just combined. Gently fold in the blueberries.
Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases – or a mini muffin pan for younger kids.
Sprinkle the tops with cinnamon and bake for 30–35 (20-25min for mini muffins) minutes or until cooked when tested with a skewer.
Remove from tin and cool on a wire rack.