¾ cup / 150g white sugar, plus more for sprinkling
¼ cup / 35g corn starch
2 tsp baking powder
1 tsp kosher or sea salt
½ tsp ground cinnamon
2½ cups fresh blueberries
½ cup / 120mL whole milk
2 Tbsp salted butter, melted
1½ tsp vanilla extract
½ tsp almond extract
1 large egg
Method
Pre heat the oven to 400F / 205C.
Butter a 12-cup muffin tin, cups and the flat overspill areas between, line each cup with cupcake liners.
In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt, and cinnamon. Tip in the fresh blueberries and toss to coat.
In a small bowl, whisk together the milk, butter, extracts, and egg. Tip into the blueberry mixture and using a spatula fold gently just until the batter comes together.
Divide the batter among the tins and sprinkle with additional sugar. Place the tin on a sheet tray lined with tin foil and place into the oven.
Bake until golden brown and domed on top, about 23-25 minutes, or until a skewer inserted in the center comes out clean of wet batter.
Transfer tin to a rack and allow to cool slightly before removing from the tins. Serve hot with butter.
