1 1/2 c. flour
1 c. wheat hearts cereal (dry)
1 c. sugar
2 tsp. baking powder
1 tsp. salt
1/2 c. firm butter
2/3 c. milk
1 egg
2 c. fresh or thawed, drained frozen blueberries
2 tbsp. sugar
2 tsp. ground cinnamon

Grease sides and bottom of 16 medium muffin cups (2 1/2 x 1 1/4 inch). Mix flour, cereal, 1 cup sugar, baking powder and salt. Cut butter into flour mixture until mixture resembles fine crumbs.

Beat milk and egg slightly; stir into flour mixture (batter will be lumpy). Stir blueberries into batter. Fill muffin tins 2/3 full. Mix 2 tablespoons sugar and cinnamon; sprinkle over batter. Bake until golden brown 20-25 minutes at 400 degrees. Cool 3-5 minutes. Remove from pan.