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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blueberry Pumpkin Muffins Recipe

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This recipe for Blueberry Pumpkin Muffins is from The Kirkland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 2/3 Cup flour
1 TSP baking soda
1/2 TSP baking powder
1/2 TSP salt
1 TSP cinnamon
1/2 TSP allspice
1 Cup pumpkin
1/4 Cup Evaporated milk, undiluted
1/3 Cup shortening
1 Cup brown sugar, firmly packed
1 egg
1 Cup blueberries
1 Tbsp. flour
Streusel:
2 Tbsp. flour
2 Tbsp. sugar
1/4 TSP cinnamon
Cut in 1 Tbsp. butter until mixture is crumbly
Directions:
Directions:
Combine first six ingredients.
Combine pumpkin and evaporated milk until blended.
Cream shortening and sugar, add egg, beat until mixture is fluffy.
Add flour mixture alternately with pumpkin mixture, beating well after each addition.
Combine blueberries and 1 Tbsp. flour, gently stir into batter.
Fill 18 paper-lined muffin tins 3/4 full. (For larger muffins use only 12)
Sprinkle streusel over top of muffins.
Bake 40 minutes at 350º or until toothpick inserted in center comes out clean.
Number Of Servings:
Number Of Servings:
12-18
Preparation Time:
Preparation Time:
prep + 40 minutes baking
Personal Notes:
Personal Notes:
This is a favorite of Werner's!

 

 

 

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