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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
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Standard 12-cup muffin tin for muffins, cupcakes, egg bites
Adjustable stand — hold cookbook or tablet at eye level while cooking
Spring-loaded scoop — even muffins, cookies, meatballs every time
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 350F. Place paper liners in an 18-cup mini-muffin pan. Sift the flour with the sugar, baking powder, salt, and cinnamon into a large bowl. Make a well in the center of the flour mixture. Add the melted butter, milk, eggs, and vanilla, and stir just enough to moisten the flour. Gently fold in the blueberries. Spoon the batter into the lined muffin pan. Bake for 25 minutes, or until a toothpick inserted in a muffin comes out clean.