Pumpkin Blueberry Streusel Mufffins

I go on a pumpkin craze about this time each year and make anything and everything pumpkin.  Pancakes, pies, breads, and bars, and then these muffins!  They've been a favorite for years now and they are scrumptious!  

2-1/2 cups flour
2 cups granulated sugar
1 tablespoon pumpkin pie spice or
1-1/2 teaspoons cinnamon, and 3/4 teaspoon
each nutmeg and ginger
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups Libby's Pure Pumpkin
2 large eggs
1/4 cup canola oil
1 cup fresh or frozen blueberries
 Streusel Topping (recipe below)

Preheat oven to 350 degrees. Grease or paper-line 24 muffin cups (I only got 18 out of this recipe).   Combine flour, sugar, pumpkin pie spice, baking soda, and salt in a large bowl.  Whisk together well. Combine pumpkin, eggs, and canola oil in a medium bowl; stir well.  Add to flour mixture and stir 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.  Remove from pans to wire racks; cool slightly.  Serve warm.  Makes 18 to 24 muffins.

Streusel Topping:

1/4 cup granulated sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter

Whisk sugar, flour, and cinnamon together in a small bowl with a fork.  Using a fork or pastry blender, cut in the 2 tablespoons butter until crumbly.  Sprinkle evenly over muffins.  (America's Test Kitchen had a neat way of sprinkling crumble over muffins-just place a 3-inch round biscuit cutter over each muffin cup and sprinkle inside the ring.)