As soon as you try this blueberry pumpkin streusel muffins recipe, you’ll be making plans to bake them again! I’m not sure what makes the combination of pumpkin and blueberry taste so good…. it just does! Enjoy them for breakfast, as a dessert, or as a snack with a cup of hot tea.
Blueberries and pumpkins ripen at different times during the growing season. If you make this recipe when blueberries ripen in early summer, use fresh blueberries and canned pumpkin puree. However, if you make this recipe in the Fall, use fresh homemade pumpkin puree. And, use frozen blueberries.
Yield: 18 muffins
Blueberry Trivia: European settlers brought with them a recipe for “Bilberry Muffins”. Bilberries were not to be found in the New World. Wild blueberries were both plentiful and delicious. The wild blueberries were substituted for Bilberries, and the Blueberry Muffin recipe was created.
| 1 cup | Homemade Pumpkin Puree |
| 1/4 cup | Evaporated Milk |
| 3/4 cup | Brown Sugar |
| 1/3 cup | Shortening |
| 1 | Egg, beaten |
| 1 2/3 cups | All Purpose Flour |
| 1 cup | Blueberries |
| 1tsp. | Baking Soda |
| 1/2 tsp. | Baking Powder |
| 1 tsp. | Cinnamon |
| 1/2 tsp. | Allspice |
| 1/4 tsp. | Salt – On a low-salt diet? Skip the salt |
| Topping: | |
| 1/4 cup | Brown Sugar |
| 1/2 tsp. | Cinnamon |
| 1/ Tbs. | Butter or Margarine |
| 1/3 cup | Chopped Walnuts(optional) |
Note: If you are serving these at a party, be sure that no one has a nut allergy. You can omit the walnuts.
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