The BEST Blueberry Muffins

These have been a breakfast standard for long years now... since we lived in Harrisville, PA and only had two children, now that I think about it!

½ C butter, room temperature

1 C sugar

2 large eggs

1 tsp. vanilla

2 tsp. baking powder

¼ tsp. salt

2 C blueberries, fresh or frozen

2 C flour

½ C milk

1 T sugar mixed with ½ tsp. nutmeg or cinnamon

Using a hand or stand mixer, beat butter in a medium-sized bowl until creamy.  Add sugar and beat until pale and fluffy.  Beat in eggs, one at a time.  Add vanilla, baking powder and salt.  Fold in half the flour, then half the milk, adding remaining flour and milk in same fashion.  Fold in blueberries.  Scoop batter into 12 prepared muffin cups.  Sprinkle with cinnamon-sugar mixture.  Bake in preheated oven at 375 degrees for 25 to 30 minutes (may take slightly longer if using frozen blueberries).  Allow to cool before removing from muffin pan.

Pumpkin version: Same as above, with the following additions/ adjustments:

* add 1/2 C Pumpkin puree, after eggs

* add 1/4 C flour

* add "pumpkin spices": 1 tsp. cinnamon, 1/2 tsp. allspice, 1/2 tsp. nutmeg, 1/4 tsp. cloves

* adjust milk to 1/3 C.