Blueberry Pumpkin Muffins

Ingredients:
1 and 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 cup Libby's Solid Pack Pumpkin
1/3 cup undiluted Carnation Evaporated Milk
1/3 cup shortening
1 cup firmly packed light brown sugar
1 egg
1 cup blueberries
1 Tablespoon flour
Streusel (see below)

Methods:
1) Combine the flour, baking soda, baking powder, salt, cinnamon and allspice.

2)Combine the pumpkin and evaporated milk until blended.

3) Cream shortening and sugar in a large mixer bowl. Add egg; beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition.

4)Combine blueberries and flour. Gently stir into batter.

4)Fill 18 paper-lined muffin tins 3/4 full. Sprinkle Streusel over top of muffins.

5)Bake in moderate oven (350 degrees) 40 minutes or until toothpick inserted in center comes out clean.

Note:
For larger muffins, use 12 paper-lined muffin tins.

Streusel:
Combine 2 Tablespoons flour, 2 Tablespoons sugar and 1/4 teaspoon cinnamon. Cut in 1 Tablespoon butter until mixture is crumbly.