1 1/2 c. each whole wheat flour & all-purpose flour
1 c. plus 2 tbsp. light brown sugar, firmly packed
2 tsp. baking soda
4 tsp. baking powder
1 tbsp. ground cinnamon
1/4 tsp. salt (optional)
2 eggs
1 1/2 c. lowfat buttermilk
1/4 c. salad oil
2 c. fresh or unsweetened frozen thawed blueberries

In large bowl, mix whole wheat flour, all-purpose flour, 1 cup of the sugar, baking soda, baking powder, cinnamon and if desired, salt. In another bowl, beat eggs, buttermilk and oil. Stir into flour mixture just until moistened. Add blueberries, stirring briefly and gently to mix through batter. Spoon batter into 12 paper-lined or greased 2 1/2 inch muffin cups (cups will be very full). Sprinkle with remaining 2 tablespoons of sugar. Bake in a 375 degree oven until well browned (about 35 minutes). Remove from pan. If made ahead, cool. Wrap airtight, and store at room temperature until next day. freeze for longer storage (thawed wrapped). To reheat, place in a baking pan, cover with foil and heat in 350 degree oven until warm (15 to 18 minutes). Makes 12 muffins.