Cooking Light's Blueberry Cinnamon-Burst Muffins

Awesome blueberry muffins which use either fresh blueberries or frozen. Yes the amounts for cinnamon and baking powder are right. Enjoy!

• Ready In: 33 mins
• Yields: 18 muffins

Ingredients

• 1⁄4 cup flour
• 1⁄4 cup sugar
• 1  tablespoon ground cinnamon
• 3  tablespoons butter
• 1 1⁄2 cups blueberries (fresh or frozen)
• 1  cup sugar
• 1⁄3 cup butter, softened
• 2  large eggs
• 2 1⁄2 cups flour
• 5  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  cup milk

Directions

1. Combine 1/4 cup flour, 1/4 cup sugar and 1 tablespoon cinnamon. Cut-in 3 tablespoons butter until well mixed. Stir in blueberries. If using frozen blueberries leave on counter otherwise chill in refrigerator.
2. Preheat oven to 400°F.
3. Cream together 1 cup sugar and 1/3 cup butter. Beat in eggs.
4. Combine 2 1/2 cups flour, 5 teaspoons baking powder and 1/2 teaspoons salt.
5. Add flour mixture and milk alternately to butter mixture, beginning and ending with flour mixture.
6. Fold in blueberry mixture.
7. Spoon batter into 18 muffin cups coated with cooking spray.
8. Bake for 18 minutes or until muffins spring back when lightly touched in center.
9. Cool in pan for 5 minutes. Remove from pan and place muffins on a wire rack to cool.