Blueberry muffins

In England during the Victorian era, the staff of noble families used to eat delicious sweets prepared with leftover bread, biscuit clippings, and boiled potatoes; these cakes were fried, with the dough light and crunchy. This delicacy soon became popular and everyone started wanting to eat them for tea time.
Even the bakers wanted to prepare the muffins and a new figure appeared on the streets of London; the man of the muffins or “muffin man”. Walking through the streets of the city, he carried a tray full of muffins around his neck that people bought during their afternoon outings.
These sweets became so popular that they were exported to the USA.
There’s a substantial difference between English and American muffins. Brewer’s yeast was used in England, while baking powder (chemical yeast) was used in America.
The version that we eat and cook nowadays is the American one.
The strange thing is that the best recipe for these delicacies that I have tried is from an Australian food stylist, Donna Hay!

Tips to ensure the success of the dish:

• Mix the dry contents with the liquid ones very briefly, leaving the mixture lumpy.
• Use an ice cream scoop to portion out the mixture into the cups because they must be filled to 2/3 of their capacity.
• Cooking times in the oven vary because each oven cooks differently.