Blueberry Pumpkin Muffins

Blueberry Pumpkin Muffins
  • PREP TIME
    15 mins
  • COOK TIME
    20 mins
  • TOTAL TIME
    40 mins
  • SERVING
    12 People
  • VIEWS
    449

Discover the delightful surprise of these Blueberry Pumpkin Muffins – a wholesome treat that marries the earthy sweetness of pumpkin with the juicy burst of blueberries. Perfect for a guilt-free breakfast or a comforting snack!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    27 mg
  • Fiber
    2 g
  • Protein
    3 g
  • Saturated Fat
    3 g
  • Sodium
    265 mg
  • Sugar
    13 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 400°F (200°C). Prepare a 12-cup muffin tin with grease and flour or use paper liners. (5 minutes)

Image Step 02
02 Step

Recipe View In a large bowl, whisk together the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg until well combined. (3 minutes)

Image Step 03
03 Step

Recipe View In a separate bowl, combine the pumpkin puree, milk, melted butter, and egg. Whisk until smooth. (2 minutes)

Image Step 04
04 Step

Recipe View Gently fold the wet ingredients into the dry ingredients, mixing until just moistened. Be careful not to overmix. (3 minutes)

Image Step 05
05 Step

Recipe View Fold in the blueberries. (2 minutes)

Image Step 06
06 Step

Recipe View Spoon the batter into the prepared muffin cups, filling each to the top. (5 minutes)

Image Step 07
07 Step

Recipe View Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed. (22 minutes)

Image Step 08
08 Step

Recipe View Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For an extra touch, sprinkle a mixture of oats and sugar on top of the muffins before baking.
If using frozen blueberries, toss them in a tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom.
Store muffins in an airtight container at room temperature for up to 3 days.

Alysa Schumm

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 149 Ratings)
Total Reviews: (8)
  • Einar Sawayn

    These muffins are amazing! The perfect blend of pumpkin and blueberry.

  • Madalyn Waters

    The oats give them such a nice texture. I'm hooked!

  • Desiree Greenfelder

    My kids devoured them! I love that they're not too sweet.

  • Kylie Cassin

    I halved the sugar and they were still plenty sweet enough for me.

  • Eveline Rath

    I've been searching for a good pumpkin muffin recipe and this is it!

  • Abel Koss

    I added a streusel topping and it was delicious!

  • Ima Hyatt

    So easy to make and they turned out perfectly. I'll definitely be making these again.

  • Quentin Lind

    Great recipe! I used almond milk and it worked out great.

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