Tender, delicous muffins made with fresh Fort Hill blueberries or frozen berries as the season dictates.
Combine dry ingredients in large bowl.
In smaller bowl, wisk eggs, oil and milk.
Add wet to dry and stir just until almost moistened. Then add
3 cups berries that have been lightly coated with flour. Try not to over mix the batter. I coat the berries at the last minute and then stir them in while there is still some unmixed flour.
Grease muffin cups or use paper liners. Fill 3/4 full with batter. Sprinkle top with cinnamon sugar (1/2 cup sugar + 1/2 teas +/- cinnamon) to taste.
Bake in preheated 400 dgree oven until brown. Do not overbake.