They really are chock full of blueberries. You won’t be disappointed.
Adapted from Lee Bailey’s Country Desserts
2 cups plus 3 Tbsp sifted all-purpose flour
1/2 tsp salt
4 tsp baking powder
1/2 tsp cinnamon
1/2 cup sugar
2 large eggs, beaten
6 Tbsp unsalted butter, melted
2/3 cup milk
2 cups blueberries, fresh or frozen
Preheat oven to 425. Either grease a 12 and a 6-cup muffin tin or place 16 paper cups in the muffin tins. Set aside.
Sift together 2 cups flour, baking powder, salt, and cinnamon. Set aside. Beat together sugar and eggs, then add the melted butter and mil, mixing well. Briefly stir in the dry mixture, being careful not to overmix. Sprinkle the remaining flour over the berries to coat them, then fold into the batter. Fill the muffin cups about two-thirds full. Bake for 20 minutes or until cake tester comes out clean.