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Preheat oven to 350F. Line fifteen 2 ½" muffin cips with paper liners. Set aside.
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In a medium bowl, stir together flour, baking powder, salt, baking soda, and cinnamon. In a small bowl, beat together buttermilk, pumpkin puree, and vanilla. Set aside.
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In a mixing bowl, beat butter, sugar, and brown sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed until combined. Fold in blueberries.
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Spoon batter into the prepared muffin cups, filling each ⅔ full.
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Bake 18 - 21 minutes or until a toothpick inserted into the centers comes out clean.
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Cool in muffin cups for 5 minutes before removing to wire rack to cool completely.