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1
Preheat the oven to 350.
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2
Grease 12 regular ( 1/2-cup) or 6 large (1-cup) muffin tins or line with paper liners.
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3
I find non-stick cooking spray works very well.
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4
Combine the cinnamon and sugar for the topping in a small bowl and set aside.
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5
In a large bowl, or the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes.
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6
Add the eggs, one at a time, beating well after each addition.
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7
Scrape down the sides of the bowl, then beat in the vanilla.
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8
Into a separate bowl, sift both flours, baking soda, baking powder, salt, cinnamon and nutmeg.
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9
Add the flour mixture to the batter in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients.
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10
Gently fold in the blueberries.
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11
Spoon the batter into the muffin cups to about 2/3 full.
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12
Bake in the centre of the oven for 15 to 20 minutes for regular-sized muffins, 25 to 30 minutes for large muffins, or until the tops are golden and spring back when lightly touched and a wooden skewer inserted into the centre of a muffin comes out clean.
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13
Cool the muffins in the pan for 5 minutes, then turn out onto a rack.
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14
Dip the crowns of each muffin first into the cooled melted butter, then into the sugar-cinnamon mixture, then cool right-side up on a wire rack.
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15
Serve warm, slathered with sweet butter, or at room temperature.
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16
To store, wrap well in plastic wrap.
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17
Muffins may be frozen for up to 1 month.
