Preheat oven 200°C/400°F

Mix first 4 ingredients together thoroughly. And add cinnamon mix through.I like to sift dry ingredients at least 6 times as well as mixing

Beat the sour cream,milk,egg and almond essence.Tip into the dry mixture and fold together.The receipe says not to over mix as do most muffin receipes.I actually give it a good mixing together as I believe it gets the air in and my muffind all come up risen and light.I do my mixing by hand with a metal spoon.Over to you how you want to mix.

Half fill sprayed muffin pans with mixture.I use the muffin paper cases.Make a small depression in each muffin with a damp teaspoon.Add a few blueberries to the depression.Spoon remaining mixture over the filling covering it completely.Add a few more blue berries to the top of mixture.I poke them into the mixture

Bake for 12-15minutes until muffins spring back when pressed or a toothpick comes out clean.

I love my muffins warm so I wrap them in a paper towel and pop into microwave for 30 sec on high.Serve bythemselves or with icecream for a yummy desert