Recipe by Beth.B
These muffins are easy to make. They are very good. We eat them all day long.
Top Review by jynglsh
I really love these muffins. I make extra struesel topping and stick extra blueberries I use a muffin "crown" pan-no papers. I got 15 quite substantial crowns. Regarding the green batter: I fold maybe two or three times only--then scoop batter with less blueberries onto the pan, then scoop batter with more blueberries on top-adding more blueberries if needed.
- 2 1⁄2 cups flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄4 cups canned pumpkin
- 2 large eggs
- 1⁄4 cup vegetable oil
- 1 cup fresh blueberries or 1 cup frozen blueberries
- 1⁄4 cup sugar
- 2 tablespoons flour
- 1⁄2 teaspoon cinnamon
- 2 tablespoons butter or 2 tablespoons margarine
Directions See How It's Made
- Combine in bowl.
- Cut in 2 tbsps butter or margarine until mixture is crumbly.
- Heat oven to 350.
- Line muffin pans with liners or grease.
- Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.
- Comine pumpkin, eggs and oil in medium bowl; stir well.
- Stir into flour mixture just until moistened.
- Fold in blueberries.
- Spoon batter into prepared muffin cups.
- Fill cups 3/4 full.
- Sprinkle with Streusel topping.
- Bake for 28 to 30 minutes or until wooden pick comes out clean.
- Cool slightly on wire racks.
- Serve warm.