Pumpkin Blueberry Muffins
- Ready In:
- 1hr
- Ingredients:
- 16
- Yields:
-
24 muffins
ingredients
- 473.18 ml flour
- 4.92 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt
- 2.46 ml allspice
- 4.92 ml cinnamon
- 78.78 ml shortening
- 236.59 ml brown sugar
- 1 egg
- 59.14 ml evaporated milk
- 236.59 ml pumpkin
- 236.59 ml blueberries (fresh is best but frozen will do)
-
Struesel Topping
- 29.58 ml flour
- 29.58 ml sugar
- 1.23 ml cinnamon
- 14.79 ml butter
directions
- Preheat oven to 350.
- Combine flour, baking soda, baking powder, salt, all spice, and cinnamon.
- Cream shortening and brown sugar in another bowl.
- Add egg.
- Add flour mixture to shortening alternating with evaporated milk and pumpkin until well mixed.
- Gently stir in blueberries.
- Struesel topping: Mix flour, sugar, and cinnamon.
- Cut in butter.
- Top muffins with struesel topping.
- Bake 35-40 minutes.
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RECIPE SUBMITTED BY
stacylu
bellevue, WA