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. Libby's solid pack pumpkin
1/4 c. undiluted Carnation evaporated milk
1/3 c. shortening
1 c. firmly packed light brown sugar
1 egg
1 c. blueberries
1 tbsp. flour

Combine first 6 ingredients. Combine pumpkin and evaporated milk until blended. 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 flour. Gently stir into batter. Fill 18 paper lined muffin tins 3/4 full. Bake in moderate oven (350 degrees) 40 minutes or until toothpick inserted in center comes out clean.