Buttermilk Blueberry Muffins

Is it possible to have too try to many blueberry muffin variations? My love of buttermilk lead me to this recipe. Buttermilk adds a kind of magic to baked goods. I love the tang and extra tender crumb.

Buttermilk Blueberry Muffins
1 cup fresh blueberries or frozen (unthawed)
2 cups all-purpose flour(unbleached)
2/3 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1 1/4 cups buttermilk
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted and cooled

Preheat the oven to 375 F and grease the muffins cups/tins or line with paper liners.
If using fresh blueberries, rinse and thoroughly dry the berries.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon.
Add sugar and salt, stir until well combined.
In a medium bowl, whisk together the egg and the buttermilk until combined, whisk in the vanilla and melted butter.
Pour the buttermilk mixture into the dry ingredients stir until they are blended well.
Add the blueberries and fold in just to distribute evenly taking care not to overmix.
Evenly divide the batter among the prepared muffin filling 2/3rds to 3/4ths full.
Bake the muffins for 30 to 35 mins, or until a toothpick inserted into the center of a muffin come out clear.
Cool in the pan on a wire rack for 10 mins, then carefully turn out onto the rack.
Serve warm, or cool completely.
Store in an airtight containers at room temperature for up to 2-3 days.