2 3/4 Cups all purpose flour
3/4 cup white sugar
3/4 cup firmly packed br. sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
2 large eggs at room temp.
12 tbsp butter melted
3/4 cup buttermilk (or soured milk)
1 tbsp vanilla extract
1 1/2 tsp lemon extract
1 cup frozen blueberries

TOPPING

3/4 cup quick cook oats
1/4 cup white sugar
1/4 cup br. sugar
4 tbsp butter melted

Preheat oven to 375. Spray muffin tins
In large bowl whisk together dry ingred.. In another bowl combine eggs, melted butter, buttermilk, extracts. Add this mixture to dry ingred only enough to moisten (or they will be dry) Fold in blueberries.

For topping: combine oatmeal and sugars. Add melted butter and stir to moisten. Spoon aprox 1 tbsp onto each muffin once they are in tins. Bake for 20-25 minutes. Don't overstuff muffin tins as this recipe tends to rise quite a bit.