Pumpkin-Blueberry Streusel Muffins

• 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
• Struesel topping
• 1/4 cup sugar
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 2 tablespoons butter or 2 tablespoons margarine

1. Combine in bowl.
2. Cut in 2 tbsps butter or margarine until mixture is crumbly.
3. Heat oven to 350.
4. Line muffin pans with liners or grease.
5. Combine flour, sugar, pumpkin pie spice, baking soda and salt in large bowl.
6. Comine pumpkin, eggs and oil in medium bowl; stir well.
7. Stir into flour mixture just until moistened.
8. Fold in blueberries.
9. Spoon batter into prepared muffin cups.
10. Fill cups 3/4 full.
11. Sprinkle with Streusel topping.
12. Bake for 28 to 30 minutes or until wooden pick comes out clean.
13. Cool slightly on wire racks.
14. Serve warm.

flour, sugar, pumpkin pie spice, baking soda, salt, pumpkin, eggs, vegetable oil, fresh blueberries, struesel topping, sugar, flour, cinnamon, butter

Taken from www.food.com/recipe/pumpkin-blueberry-streusel-muffins-96373 (may not work)