Mini Blueberry-Cinnamon Coffee Cakes

1. Heat the oven to 350° F. Spray a 6-cup muffin pan with cooking spray. Place a circle of Simply Done® Parchment Paper in the bottom of each muffin cup.
2. Combine all of the filling ingredients in a bowl. Mash with a fork to a consistency similar to wet sand.
3. In a large bowl, combine the sugar and stick of butter with an electric mixer. Beat on medium speed for about 3 minutes until fluffy and creamy. Add the eggs one at a time while mixing. Add the sour cream, vanilla and salt while mixing.
4. Turn the mixer to low. Slowly add 1 1/2 cups of flour, baking powder and baking soda. Toss the blueberries with the remaining tablespoon of flour. Fold them into the batter.
5. Spoon enough batter into each muffin cup to fill halfway. Add a generous layer of the filling on top of the batter. Divide the remaining batter between the cups up to 3/4 full. Bake for 25 to 30 minutes or until cakes are cooked through.
6. Let cool completely. Remove the cakes from muffin pan. Before serving, brush the tops with melted butter. Dust with cinnamon sugar and powdered sugar.

Per Serving (1): Calories: 510, Fat: 27 g (16 g Saturated Fat), Cholesterol: 130 mg, Sodium: 670 mg, Carbohydrates: 62 g, Fiber: 2 g, Protein: 6 g.