Ingredients (makes 6 muffins):
- 1 cup all-purpose flour
- 1 tsp. baking powder
- A pinch of salt
- 2 oz. unsalted butter, room temperature
- 1/2 cup sugar
- 1 large egg, room temperature, beaten
- 1/4 milk
- 1/2 tsp. vanilla extract
- 3 oz. fresh blueberries
- 12-14 fresh blueberries
- 1/2 Tbsp. sugar
- A pinch of ground cinnamon
You will need one 6-cup muffin pan, 2-3/4" diameter wells.
** This recipe was developed for the Micom Toaster Oven (ET-ZLC30). Adjustments may be necessary when using other models.
Lightly grease the pan with butter (not included in ingredients), then dust with all-purpose flour (not included in ingredients). Tap to remove excess flour.
Place all-purpose flour, baking powder, and salt in a bowl and mix lightly.
In a separate large bowl, beat the butter until very light. Beat in the sugar until light and fluffy.
Gradually add the beaten egg and mix thoroughly.
Fold in half the dry ingredients from Step 2 with 1/4 cup milk and 1/2 tsp. vanilla extract, and mix roughly with a rubber spatula. Repeat step to fold in the remaining dry ingredients. Add the blueberries and mix.
Pour batter into the greased and dusted pan, and tap on the bottom a few times to remove excess air. Top with blueberries and sprinkle sugar and cinnamon on top.
Place the rack on the lower rail. Turn the Dial to select BAKE. Set the temperature and time to 375 degrees F for 23 minutes, and press the OK button to start preheating.
When preheating completes, place the pan in the oven and press the OK button to start baking. Be careful of the heated rack.
*Use a bamboo skewer to test doneness. The muffins are ready if the skewer comes out clean.
When finished, remove the pan, allow the muffins to cool in the pan for about 10 minutes, then remove and cool on a cooling rack.
Serve fresh and enjoy!