2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
2 large eggs
3/4 cup milk
2/3 cup vegetable oil
1 1/4 cups sugar
1 tsp vanilla extract
1 cup blueberries, fresh or frozen
Preheat oven to 375'. Mist 2 24-cup miniatre-muffin tins with cookign spray.
In a bowl, mix flour, baking powder, cinnamon and salt. In a seperate bowl, whisk eggs, milk, oil, sugar and vanilla. Stir dry ingredients gently into milk mixture. Fold in berries.
Spoon batter into muffin tins so they're 3/4 full. bake until a totohpick inserted into center of a muffin comes out clean, about 15-20 minutes. Let cool in pans on wire racks for 5 minutes, then turn muffins out onto racks. Serve warm.
Tip: Stir a few tesp of grated lemon zest or orange zest into the milk mixture.