The Best Blueberry Muffins


Makes 1 dozen muffins

  • 1¼ cup / 210g all-purpose flour
  • 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


  1. Pre heat the oven to 400F / 205C.
  2. Butter a 12-cup muffin tin, cups and the flat overspill areas between, line each cup with cupcake liners.
  3. In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, salt, and cinnamon. Tip in the fresh blueberries and toss to coat.
  4. 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.
  5. 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.
  6. 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.
  7. Transfer tin to a rack and allow to cool slightly before removing from the tins. Serve hot with butter.

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These tarts were apparently invented by local monks who used egg whites to starch their clothing and fabrics. They ultimately ended up with an excess of egg yolks.  So, they looked for a way to use them up and pastel de nata was born. 
These pastries are similar to the custard tarts found in China. They were brought over by European traders traveling to Guangzhou, China.  Nowadays, you’ll find two varieties of custard tarts in China.  The ones in China and Hong Kong are usually smaller and bright yellow on top, while the ones in Macau (a former Portuguese colony) resemble their Portuguese counterparts more boasting a dark caramelized top. 
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