1 2/3 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. allspice
1 c. solid pack pumpkin
1/4 c. evaporated milk
1/3 c. shortening
1 c. firmly packed light brown sugar
1 egg
1 tbsp. flour
1 c. blueberries, fresh or frozen, thawed

Combine first 6 ingredients. Combine pumpkin and evaporated milk until blended in separate bowl. Cream shortening and sugar in large mixer bowl. Add egg; beat until mixture is fluffy. Add flour mixture alternately with pumpkin mixture, beating well after each addition.

Combine blueberries and 1 tablespoon flour. Gently stir into batter. Fill 18 paper lined muffin tins 3/4 full. Bake in moderate oven (350 degrees) for 40 minutes. Test with toothpick for doneness.