I have a delicious recipe for blueberry pumpkin muffins for you! Who doesn’t love pumpkin anything in the fall? This is a simple, scratch recipe for you.
I often don’t bake much in the summer. It just seems so wrong to bake when you have the air conditioning on! Do you feel that way? So, once the weather gets cooler in the fall, I enjoy baking again. It’s just another thing I enjoy about the fall. I love the cooler, crisp weather. And, I particularly love that the humidity goes away.
An important baking technique. Make sure when you add blueberries to any recipe, you coat them with flour. Trust me, you want to do this. The reason is, when the blueberries are coated with flour, they don’t sink to the bottom. They are evenly disbursed in the recipe and they don’t sink to the bottom. I really hate when that happens! And, once I learned this trick, it hasn’t happened since.
Flouring the blueberries is an extra step, but truly worth it!
One more tip. Whenever you use a toothpick to test if muffins are done, avoid the fruit! I know it may seem like common sense, but, I’ve had people comment that the toothpick doesn’t come out clean (when poking fruit like the blueberries). Try to poke the toothpick in the batter where you don’t stop a poor blueberry!
You do want to let these blueberry pumpkin muffins sit for just a few minutes to cool a bit. But, they are soooooo good! The blueberries add tons of extra flavor and moisture. Yum!