Cooking Light'S Blueberry Cinnamon-Burst Muffins

• 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

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 400u0b0F.
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.

flour, sugar, ground cinnamon, butter, blueberries, sugar, butter, eggs, flour, baking powder, salt, milk

Taken from www.food.com/recipe/cooking-lights-blueberry-cinnamon-burst-muffins-170250 (may not work)