2 cups (250g) All purpose flour
4 tsp (20g) Baking powder
1 tsp (5g) Cinnamon
1/2 cup (100g) Sugar
Pinch of Salt
1 stick (110g) butter
1 cup (250ml) Milk
1 egg
1 1/2 cups blueberries, fresh or frozen

Streusel Topping
3/4 cup (150g) sugar
3/4 cup (95g) Flour
1 Tbsp (15ml) water
1 1/2 tsp Cinnamon
1/4 cup (55g) butter



Combine all ingredients until crumbly. Rest in the fridge until needed.


Preheat oven to 440f/220c. Grease a 12 hole muffin pan. Sift the first five ingredients into a large bowl, and set aside.

In a small pan, melt the butter. Allow to cool slightly, then add the milk and the egg, and whisk lightly to mix.

Mix the blueberries with the dry ingredients and toss well to combine. Make a well in the centre. Add the wet ingredients, and mix carefully to just combine. The dry ingredients should be just damp. Take care to not over mix.

Divide between the 12 pans, and top with the streusel topping or cinnamon. Bake for 12-15 minutes, or until the tops spring back. If you are using frozen berries, adjust the cooking time by five minutes.

Recipe and photos provided by Cloudy Kitchen.

Baked in Pillivuyt's Patisserie Muffin Molds, by Cloudy Kitchen