Old-Fashioned Wild Blueberry Muffins

2 cups white flour 2 1/2 tsp baking powder 1/2 tsp salt 1/2 cup sugar 1/2 cup light brown sugar 6 Tbsp soft unsalted butter 2 eggs (room temp.) 3/4 cup buttermilk (room temp.) 2 cups Wild Blueberries

Topping (optional)   1/2 tsp cinnamon 4 tsp sugar 1/4 cup ground walnuts

Preheat oven to 400 degrees F (205 degrees C). Spray twelve 3-inch muffin tins with non-stick cooking spray.

In a small bowl, make the topping by combining cinnamon, sugar and walnuts; set aside. In a large bowl, combine flour, baking powder and salt; set aside. In a medium bowl, cream the butter with the white and brown sugars until smooth. Beat in eggs, then add buttermilk until blended. Pour the wet mixture over the dry ingredients; stir until moistened. Gently fold in Wild Blueberries. Divide the batter among the muffin tins; add topping. Bake 20 to 25 minutes.

Makes 1 dozen muffins

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