Blueberry-Cinnamon Muffins

Several weeks ago, we went blueberry picking with friends. It was a fun filled morning. We started out early and headed to the berry patch where we would meet friends. After a fun filled morning of picking, filling our tummies with goodies from the country store (as well as a blueberry here and there) and playing on the obstacle course we headed home. I promised my friends I would share some recipes and am really late in upholding my promise but here is a new one.

I actually made these muffins last night so that we would have something yummy to fill our tummies with before we headed out to walk the Race for the Cure. I have to say I think they were delicious. Hope you enjoy them as much as we did.

Blueberry Cinnamon Muffins - adapted from Southern Living

Topping:

1/4 cup old fashioned oats

2 T. brown sugar

1/2 t. cinnamon

Stir together and set aside.

Muffins:

1/4 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

1 3/4 cups all-purpose flour

1/4 cup whole wheat flour

1 t. baking soda

1/2 t. baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 1/4 cups buttermilk

1 cup blueberries (if using frozen do not thaw before folding into batter)

Beat butter and sugar until fluffy. Add eggs beating until well blended. Stir in vanilla.

Combine flours, baking soda, baking powder, salt, and cinnamon. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Gently fold in blueberries. Spoon batter into muffin pans sprayed with cooking spray or lined with muffin cups, filling two-thirds full. Sprinkle tops with oat mixture.

Bake at 350 degrees for 20 minutes or until tops are golden.