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. pumpkin
1/4 c. evaporated milk
1/3 c. shortening
1 c. firmly packed brown sugar
1 egg
1 c. blueberries
1 tbsp. flour
Streusel

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

Combine blueberries with the 1 tablespoon flour and gently stir into batter. Fill 18 paper lined muffin tins 3/4 full. Sprinkle streusel over top of muffins. Bake in moderate oven 350 for 40 minutes or until toothpick inserted in center comes out clean.

STREUSEL:

Mix together: 2 tbsp. flour 2 tsp. cinnamon 2 tbsp. butter, melted