These Pumpkin Blueberry Muffins are a warm, tasty treat perfect for breakfast or a snack. They’re moist, with sweet blueberries bursting in every bite.
I love how the pumpkin adds a cozy flavor that makes these muffins feel special. They also make my kitchen smell amazing while baking. Yum!
Ingredients & Substitutions
Flour: All-purpose flour gives great structure, but for a healthier option, you can use whole wheat flour. Just note that it may make muffins denser.
Rolled Oats: I love adding oats for texture and health benefits. If you don’t have them, you can skip them or use quick oats instead. They will blend in nicely!
Brown Sugar: This adds extra moisture and a slight caramel flavor. For a lighter sweetness, substitute with coconut sugar or honey, but adjust the liquid in your recipe if using honey.
Pumpkin Puree: Canned pumpkin is super convenient. If you want to make your own, roast sugar pumpkins and blend the flesh until smooth. You can use apple sauce as a substitute for a different flavor.
Blueberries: Fresh blueberries are ideal, but feel free to use frozen—just don’t thaw them first to prevent the batter from turning blue!
How Do I Ensure My Muffins Are Moist and Fluffy?
To keep your muffins moist and fluffy, mixing is key. After combining wet and dry ingredients, stir gently. Overmixing develops gluten, which makes them dense.
- Whisk dry ingredients separately; this ensures even distribution of baking powder and spices.
- When mixing wet into dry, use a folding technique to keep air in the batter.
- Check for doneness around 18 minutes; muffins can dry out if overbaked.
Letting them cool for a bit before eating enhances their flavor and texture. Enjoy your baking!
How to Make Delicious Pumpkin Blueberry Muffins
Ingredients You’ll Need:
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1/2 cup rolled oats (optional, for topping or mix-in)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
Wet Ingredients:
- 1/2 cup pumpkin puree (canned or fresh)
- 1/2 cup plain yogurt or sour cream
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
Mix-ins:
- 1 cup fresh blueberries (can substitute with frozen, do not thaw)
- Rolled oats or coarse sugar for sprinkling on top (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and approximately 18-22 minutes to bake. You’ll have warm, tasty muffins ready in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, rolled oats (if using), brown sugar, granulated sugar, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, and cloves). Mixing these dry ingredients helps ensure everything is evenly distributed!
3. Prepare the Wet Ingredients:
In another bowl, combine the pumpkin puree, yogurt (or sour cream), vegetable oil (or melted butter), eggs, and vanilla extract. Whisk until everything is smooth and well-mixed.
4. Combine Wet and Dry Ingredients:
Gently pour the wet mixture into the dry ingredients. Stir carefully until just combined—be careful not to overmix, as this can make the muffins tough!
5. Fold in the Blueberries:
Now, it’s time to add the blueberries! Fold them in gently to prevent squishing them. You want those beautiful berries intact!
6. Fill the Muffin Tin:
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full. If you like, sprinkle some rolled oats or coarse sugar on top for added texture.
7. Bake:
Pop the muffin tin into your preheated oven and bake for 18-22 minutes. They’re ready when a toothpick inserted into the center comes out clean!
8. Cool and Serve:
After removing the muffins from the oven, let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely, or enjoy them warm!
There you have it—delicious, moist Pumpkin Blueberry Muffins that are perfect for breakfast, snacks, or any time you want a taste of fall. Enjoy!
Can I Use Other Types of Flour?
Yes! If you prefer a healthier option, you can substitute all-purpose flour with whole wheat flour. Just keep in mind that the texture might be denser.
Can I Substitute Ingredients?
Absolutely! You can replace the yogurt with sour cream or use applesauce instead of pumpkin puree for a different flavor. Just ensure your substitutions maintain the moisture level in the batter.
Can I Make These Muffins Vegan?
Yes! To make vegan Pumpkin Blueberry Muffins, replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg). Use plant-based yogurt and a neutral oil, like coconut or vegetable oil.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for longer storage—just wrap each muffin tightly and place them in a freezer bag!
