These Pumpkin Blueberry Muffins are a tasty treat! They’re fluffy with a hint of pumpkin spice and juicy blueberries. Perfect for a cozy breakfast or a sweet snack!
Baking these muffins is a great way to fill your kitchen with a warm and inviting smell. I can’t resist having one with a cup of coffee. Who can say no to that combo? ☕🍂
Key Ingredients & Substitutions
All-purpose flour: This is the base of the muffins. If you want to make them gluten-free, try using a gluten-free all-purpose flour blend instead. I’ve tried blends with good results!
Pumpkin puree: Make sure to use pure pumpkin puree and not the spiced pie filling for the right flavor. If you can’t find pumpkin, you could use applesauce or even mashed bananas for a different taste.
Blueberries: Fresh blueberries are the best for flavor, but frozen ones work just fine. A personal tip: I love using a mix of berries, like raspberries with blueberries, for an extra burst of flavor!
Oil or butter: I like using melted butter for an extra rich taste, but vegetable oil makes the muffins more moist. You could also use coconut oil for a unique flavor!
How Do I Ensure My Muffins Are Fluffy and Not Dense?
The key to light and fluffy muffins lies in proper mixing. Overmixing can lead to dense muffins. Here’s how to get it just right:
- Combine dry ingredients and wet ingredients separately before mixing together.
- Gently fold the wet mixture into the dry mix just until you see no flour—some lumps are okay!
- Finally, fold in the blueberries carefully to avoid crushing them. Treat them gently!
Following these steps helps make your Pumpkin Blueberry Muffins airy and delicious!
How to Make Pumpkin Blueberry Muffins
Ingredients You’ll Need:
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1 cup (245g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- Optional topping:
- 1/4 cup rolled oats
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
Time Needed:
This delicious recipe takes about 15 minutes to prepare and 20-25 minutes to bake. In total, you’re looking at around 40-45 minutes from start to enjoying your warm muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is important to ensure your muffins bake evenly. Line a 12-cup muffin tin with paper liners or give it a good grease to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, use a whisk to combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and optional cloves. This helps distribute the ingredients evenly and brings out the flavors.
3. Prepare the Wet Ingredients:
In another bowl, whisk together the pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract until smooth. This mixture will add moisture and flavor to your muffins.
4. Combine Wet and Dry Ingredients:
Pour the pumpkin mixture into the bowl with the dry ingredients. Gently fold them together until just combined. Be careful not to overmix; you want your batter to be thick but still a little lumpy.
5. Fold in the Blueberries:
Now it’s time to add your blueberries! Gently fold them into the batter, being careful not to crush them. This way, you’ll have delicious bursts of flavor in every bite.
6. Portion the Batter:
Using a spoon or ice cream scoop, divide the muffin batter evenly among the 12 muffin cups. Fill each cup about 3/4 of the way full to give your muffins room to rise.
7. Add the Topping (Optional):
If you want an extra crunch, mix the oats, brown sugar, and melted butter in a small bowl. Sprinkle this mixture on top of each muffin before they go into the oven.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean. Your kitchen will smell amazing during this time!
9. Cool and Enjoy:
Once baked, let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy them warm, or store them in an airtight container for a delicious treat later on!
These Pumpkin Blueberry Muffins are delightful, moist, and perfect for fall! Enjoy!
Can I Substitute Fresh Blueberries with Dried or Frozen Ones?
Yes, you can! Dried blueberries will add a different texture, but if you’re using frozen blueberries, just add them directly to the batter without thawing. They’ll bake well in the muffins.
Can I Make These Muffins with Whole Wheat Flour?
Absolutely! You can substitute half or all of the all-purpose flour with whole wheat flour for added nutrition. Just keep in mind that the muffins may be denser, so you might want to increase the liquid slightly.
Can I Store the Muffins for Later?
Yes, store any uneaten muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just let them cool completely, wrap them tightly, and consider using freezer-safe bags.
What Should I Do If the Batter Is Too Thick?
If your muffin batter seems too thick, that’s okay—it’s meant to be a bit dense. If you prefer a lighter texture, you can add a splash of milk or water to loosen the batter slightly before folding in the blueberries.
