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Blueberry Muffins

Neal Family Farm, Rogers | Yields 16 Standard Or 6 Jumbo Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla
2 1/2 cups fresh blueberries
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Preheat oven to 350° F. Line 16 2 1/2-inch (standard) or 6 3 1/2-inch (jumbo) muffin cups with paper bake cups, and set aside. In a medium bowl, combine flour, baking powder and salt. In a separate large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add 1 cup sugar and beat until well combined. Beat in eggs, milk and vanilla. Stir in flour mixture until just moistened (batter should be lumpy). Gently stir in blueberries. Spoon batter into prepared muffin cups, filling each nearly full. In a small bowl, combine 1 tablespoon sugar and cinnamon. Sprinkle sugar mixture over batter. Bake for 25-30 minutes for standard muffins or 35-40 minutes for jumbo muffins, or until a wooden toothpick inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups and serve warm.