I found this recipe years ago in a free magazine for pregnant moms. www.verybestbaby.com/recipes is the web page given on the recipe page. The idea was that dad could make you a healthy breakfast while you were recovering and resting with baby. Along with these muffins it was suggested to serve scrambled eggs, fruit slices, and milk.
I made them today since it's been a while that I've made them, and oh my goodness! I forgot how good they are. They were so yummy! The streusel didn't turn out quite like I remember, but it was still good.
Pumpkin Blueberry Streusel Muffins
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pure canned pumkin
2 large eggs
1/4 cup vegetable oil
1 cup fresh or frozen blueberries
Struesel Topping (recipe below)
Preheat oven to 350*F. Spray 24 muffin cups with Pam.
Combine flour, sugar, pumpkin pie spice, baking soda and salt in a large bowl. Combine pumpkin, eggs and vegetable oil in medium bowl; stir well. Stir into flour mixture just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with streusel topping.
Bake for 28 to 30 minutes or until wooden pick inserted in center comes out clean. (It seems that I only cooked mine for 15 minutes, so check them at 15 minutes) Remove from pans to wire racks; cool slightly. Serve warm. Makes 24 muffins.
For Streusel Topping: Combine in a medium bowl-
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon cinnamon
Cut in 2 tablespoons butter with pastry blender.
Enjoy!
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