Preheat oven to 375 Fahrenheit.

In a large bowl, cream butter and sugar. Add egg plus vanilla and mix until fluffy.

In a separate bowl, mix flour, baking soda, baking powder, and cinnamon. Just give it a good stir! Add canned pumpkin (not pumpkin pie filling), and milk and stir well until well mixed.

Add flour mixture to butter and egg mixture in small batches (about 3 batches), beating the flour mixture into the butter and sugar mixture each time.

In a small bowl, add 1 Tablespoon flour to the blueberries, stirring gently to coat.

Gently stir the floured blueberries into the muffin mixture.

Makes 12 regular-sized muffins. Scoop paper-lined tins about ¾ full.  This makes a nice-sized muffin!

In a small bowl, combine ¼ cup white sugar, ¼ cup flour, ¼ teaspoon cinnamon. Cut in 2 Tablespoons butter (until mixture is crumbly).

Sprinkle crumble mixture evenly over muffins prior to baking.

Bake approx. 20 - 22 minutes, testing with a toothpick (When the toothpick comes out of batter clean, they are done! Avoid blueberries when testing with a toothpick).

Cool for a few minutes and enjoy!