Hi Pam, here's the advice we offer for making a cinnamon raisin bagel with our Bagel recipe: Want to make cinnamon-raisin bagels? Knead about 2/3 cup of raisins into the dough toward the end of the kneading process. Just before you're done kneading, sprinkle your work surface heavily with cinnamon-sugar, and give the dough a few more turns; it'll pick up the cinnamon-sugar in irregular swirls. Divide the dough into pieces, form each piece into a ball, and roll each ball in additional cinnamon-sugar. Proceed to let rest and shape as directed above. Be careful about adding too much cinnamon to the dough directly, as cinnamon can inhibit the yeast when used in too large a quantity. This is why we suggest swirling the cinnamon-sugar mixture in the dough. I think dried blueberries could be added in a similar way. 

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