Preheat the oven to 360°F and prepare 12 muffin cups.
Cream the butter and sugar. Incorporate the ginger and cornstarch. Keep beating.
Add baking powder, flour and milk. Keep beating for 3 more minutes.
Add the fruit and incorporate into the batter using a spatula.
Divide the batter into 12 cups and bake for 25 to 30 minutes.
Take out of the oven and allow to cool for 20 minutes before serving.
