Blueberry pumpkin muffins recipe
Blueberry Pumpkin Muffins recipe
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- 1-2/3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 cup evaporated milk
- 1 cup pumpkin
- 1/3 cup shortening
- 1 cup firmly packed light brown sugar
- 1 egg
- 1 cup blueberries
- 1 Tablespoon flour
- 2 Tablespoons flour
- 2 Tablespoons sugar
- 1/4 teaspoon cinnamon
- 1 Tablespoon butter
Combine flour, baking soda, baking powder, salt, cinnamon, and allspice. In separate bowl, combine pumpkin and evaporated milk until well blended. Cream shortening and sugar in large mixing bowl. Add egg; beat until mixture is fluffy. Add flour mixture to shortening/sugar/egg mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour; gently stir into batter.
Fill 18 muffin tins 3/4 full or 6 muffins in extra-large tins. For streusel, combine flour, sugar, and cinnamon; cut in butter until mixture is crumbly. Sprinkle streusel over top of muffins. Bake in electric oven at 350 degrees for 40 minutes or in convection oven at 325 degrees for 30 minutes until toothpick inserted in center comes out clean.
Reference: Blueberry pumpkin muffins recipe
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