• Cooking Time: 12-15
• Servings: 18
• 1/4 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon ground cinnamon
• 3 tablespoons chilled butter cut into small pieces
• 1 cup sugar
• 1/3 cup butter, softened
• 2 large eggs
• 2 1/2 cups all-purpose flour
• 5 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup 2% reduced-fat milk
• 1 1/2 cups fresh or frozen wild blueberries
• cooking spray

1. Preheat oven to 400.
2. Lightly spoon 1/4 cup flour into a measuring cup; level with a knife. Combine 1/4 cup flour, 1/4 cup sugar, and cinnamon in a medium bowl, and cut in 3 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal, Cover and chill 30 minutes.
3. Place 1 cup sugar and 1/3 cup butter in a bowl; beat with a mixer at high speed I minute or until combined. Add eggs, I at a time, beating well after each addition. Lightly spoon 2 1/2 cups flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, baking powder,and salt, stirring with a whisk. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture. Fold in blueberries and cinnamon mixture (batter will be thick).
4. My recipe had no time listed for baking, but mine took about 12 - 15 minutes.

The original version of these muffins won Courtney Ayers a blue ribbon; this adaptation was lightened a bit. A whole tablespoon of cinnamon in the batter makes these smell heavenly when they bake.