Pumpkin Blueberry Muffins

pumpkin blueberry muffin, with a bite taken.

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!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword blueberry, muffins, pumpkin

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 193kcal

Author Sara Garska

Cost $10

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

Nutrition information is an estimate only.

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.

Nutrition