Pumpkin Blueberry Muffins

My Grandmothers famous concoction developed to use leftover pumpkin after Thanksgiving. They're to die for!

• Ready In: 1 hr
• Yields: 24-36 muffins

Ingredients

• 2  cups flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon allspice
• 1  teaspoon cinnamon
• 1⁄3 cup shortening
• 1  cup brown sugar
• 1  egg
• 1⁄4 cup evaporated milk
• 1  cup pumpkin
• 1  cup blueberries (fresh is best but frozen will do)

• Struesel Topping

• 2  tablespoons flour
• 2  tablespoons sugar
• 1⁄4 teaspoon cinnamon
• 1  tablespoon butter

Directions

1. Preheat oven to 350.
2. Combine flour, baking soda, baking powder, salt, all spice, and cinnamon.
3. Cream shortening and brown sugar in another bowl.
4. Add egg.
5. Add flour mixture to shortening alternating with evaporated milk and pumpkin until well mixed.
6. Gently stir in blueberries.
7. Struesel topping: Mix flour, sugar, and cinnamon.
8. Cut in butter.
9. Top muffins with struesel topping.
10. Bake 35-40 minutes.