Blueberry Cinnamon Burst Muffins

This is a recipe from Cooking Light that I've used for years. That hint of cinnamon makes them a step above plain blueberry muffins.

Course Breakfast, Snack

Servings 18 muffins

Ingredients

1/4 c. all purpose flour
1/4 c. granulated sugar
1 T. ground cinnamon
3 T. chilled butter, cut into small pieces
1 c. granulated sugar
1/3 c. butter, softened
2 large eggs
2 1/2 c. all purpose flour
5 t. baking powder
1/2 t. salt
1 c. 2% reduced fat milk (I use skim and it works fine)
1 1/2 c. fresh or frozen blueberries

Instructions

Preheat oven to 400.
Combine 1/4 c. flour, 1/4 c. sugar and cinnamon in a medium bowl.
Cut in the 3 T. of butter with a pastry cutter or 2 knives, until the mixture resembles coarse crumbs.
Cover and chill for 30 minutes.
Place 1 c. sugar and 1/3 c. butter in a bowl and beat with a mixer on high speed for 1 minute or until well combined.
Add eggs, one at a time, beating well after each addition.
Combine 2 1/2 c. flour, baking powder and salt, stirring with a whisk.
Add flour mixture and milk alternately to the butter mixture, beginning and ending with the flour mixture.
Fold in the blueberries and cinnamon mixture (batter will be thick).
Spoon batter into 18 muffin cups coated with cooking spray.
Bake for 18 minutes or until muffins spring back when touched lightly in the center. (I use the toothpick test; if it comes out clean, they're done.)
Cool in pans for 5 minutes on a wire rack.
Remove muffins from pans; place on a wire rack to continue cooling.

Recipe Notes

These muffins freeze great. When cool, put them in a freezer bag and pop them into the freezer. When you want one, wrap it in a paper towel and microwave for 40-50 seconds. You'll have a muffin that tastes like it's fresh from the oven.