Bursting with juicy blueberries and warm pumpkin spice, these fluffy pumpkin blueberry muffins are the perfect cozy treat for fall, or any time of year!
Blueberry Pumpkin Muffins
These blueberry pumpkin muffins have just the right amount of sweet along with those delicious fall flavors of pumpkin and spice. They were a crowd favorite for a recent family get-together – I wasn’t sure the little ones would like them, but they absolutely loved them too!
Many people think of pumpkin as something to only enjoy in the fall. However, with the availability of canned pumpkin you can enjoy this flavorful winter squash all year round.
I keep canned pumpkin on hand in my pantry all the time since I use it not just in these delicious muffins and other baked goods, but in my smoothies as well. Pumpkin is a winter squash and is considered very nutritious for many reasons.
Muffins are such a quintessential companion to coffee and that’s why you see them in almost every coffee shop. If you enjoy a muffin with your coffee this is a great way to have that experience at home (or tuck one into your purse or backpack).
We didn’t have many left over, but the ones I had, I wrapped in plastic wrap, put in a freezer bag and froze so I can have them for a treat with my coffee another time. — Sara
Ingredients
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon allspice (optional)
- 1 cup 100% pumpkin puree
- ¼ cup evaporated milk
- 1/3 cup butter
- 1 cup firmly packed brown sugar
- 1 egg
- 1 cup fresh blueberries
- 1 tablespoon flour to mix with blueberries
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- 12-cup Muffin Pan
- Mixing bowls
- Electric Mixer or Stand Mixer
- Fall Cupcake Liners
Instructions
To Prep: Preheat oven to 350°F and place cupcake liners in a muffin tin.
- Combine flour, salt, soda, cinnamon, and allspice together in a mixing bowl; stir and set aside. In a separate bowl, mix pumpkin and evaporated milk until blended and set aside.
- Cream butter and sugar together in a large mixing bowl. Add egg to sugar mixture and blend until the mixture is fluffy. Alternate adding the dry ingredients and the pumpkin mixture to bowl of butter mixture, until all the ingredients are well blended.
- Combine the blueberries with 1 Tablespoon flour and gently fold into the batter.
- Fill 12 muffin cups about ¾ full. Bake in preheated 350 oven for about 40 minutes, or until done.
Prep Tips
- Pumpkin – Canned pumpkin is usually found in the baking section though in the fall you might see it in holiday displays. Use 100% canned pumpkin or pumpkin puree, NOT pumpkin pie filling.
- Storage – Keep in an airtight container at room temperature for 4-5 days. These muffins also freeze really well. I like to individually wrap each muffin then place in a freezer bag which I can reuse.
- Blueberries – I used fresh blueberries. You can use frozen blueberries, if that is what you have on hand; do not thaw them first and be sure to roll them in flour as the recipe directs.
- Spices – The original recipe calls for allspice, which I did have on hand. However I forgot to add it and the muffins tasted great anyway. So, I’ve made that an optional ingredient.
More Old-Fashioned Pumpkin Recipes To Try:
Pumpkin Blueberry Muffin Recipe (Printable Recipe Card)
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Pumpkin Blueberry Muffins
Equipment
- large mixing bowl
- hand-mixer or stand mixer
- 12-count muffin pan
- cupcake liners
Ingredients
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/3 cup butter
- 1 cup dark brown sugar packed into measuring cup
- 1/4 cup evaporated milk
- 1 cup pumpkin puree 100% real pumpkin
- 1 cup fresh blueberries
- 1 Tablespoon flour to mix with the blueberries
Instructions
- Preheat oven to 350°F and place cupcake liners in muffin tin.
- Combine flour, salt, soda, cinnamon, and allspice together in a mixing bowl; stir and set aside.
- In a separate bowl, combine pumpkin and evaporated milk until blended, and set aside.
- Cream butter and sugar together in a large mixing bowl.
- Add egg to sugar mixture and blend until the mixture is fluffy.
- Add flour mixture to the butter mixture, alternating with the pumpkin mixture until all the ingredients are well blended.
- Combine the blueberries with 1 Tablespoon flour and gently fold into the batter.
- Fill 12 muffin cups about ¾ full.
- Bake in preheated 350 oven for about 40 minutes, or until done.
Notes
- Pumpkin - Canned pumpkin is usually found in the baking section though in the fall you might see it in holiday displays. Use 100% canned pumpkin or pumpkin puree, NOT pumpkin pie filling.
- Storage - Keep in an airtight container at room temperature for 4-5 days. These muffins also freeze really well. I like to individually wrap each muffin then place in a freezer bag which I can reuse.
- Blueberries - I used fresh blueberries. You can use frozen blueberries, if that is what you have on hand; do not thaw them first and be sure to roll them in flour as the recipe directs.
- Spices - The original recipe calls for allspice, which I did have on hand. However I forgot to add it and the muffins tasted great anyway. So, I’ve made that an optional ingredient.
Nutrition
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