Blueberry pumpkin streusel muffins

2 1/2 cups flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups canned pumpkin
2 large eggs
1/4 cup vegetable oil
1 cup fresh or frozen blueberries
Streusel Topping:
1/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons butter

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, combine the canned pumpkin, eggs and oil. Gently stir wet ingredients into dry until just moistened. Gently fold in blueberries.
Spoon batter into paper-lined muffin tins, filling three-fourths full. (As mixture is very thick, I found my melon ball gadget worked great for this.) Sprinkle with streusel topping.
Bake for 28 to 30 minutes or until wooden toothpick inserted in center comes out clean.
To make the streusel topping, combine the sugar, flour and cinnamon. Cut in the butter with a pastry blender until mixture is crumbly. (I used a fork and just mash until all the dry ingredients are incorporated. If your topping is pasty instead of crumbly, refrigerate it until the butter has time to harden again and then use a fork to granulate it.)