I have a delicious pumpkin blueberry muffin recipe for you! Who doesn't love pumpkin anything in the fall? Adding the pumpkin to these muffins makes them so flavorful and moist. This is a simple, quick, scratch recipe for you.
I often don't bake much in the summer. It 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. I love the cooler, crisp weather.
This is a simple scratch recipe. But if you are looking for something even easier, try this easy two-ingredient pumpkin muffin recipe. Or if it's blueberry muffins you want to make, try these blueberry muffins with a cake mix.
Table of contents
Ingredients
For the Muffins
Butter - you can use salted or unsalted in this recipe. I often just have salted on hand.
Brown sugar - light or dark both work.
1 Egg
Vanilla extract - I do prefer the real stuff!
All-purpose flour
Baking soda
Baking powder
Ground cinnamon
1 cup Canned pumpkin - (pure pumpkin, not pie filling)
Milk (I use 2%)
Fresh blueberries
Hint
The can of pumpkin puree has almost 2 cups of pumpkin in it. You only need 1 cup for this recipe!
For the crumble
¼ cup flour
¼ cup sugar
¼ teaspoon cinnamon
1 Tablespoon butter
Substitutions
For the muffins, I have substituted up to half of the flour with whole wheat flour. For the crumble, I stick with regular flour.
If fresh blueberries aren't in season or are expensive, frozen work fine in this recipe.
I make a batch of easy pumpkin pie spice each fall. This can be substituted for the cinnamon.
Preheat oven to 375 Fahrenheit.
Instructions
Muffin Batter
In a large bowl, cream butter and sugar. Add egg plus vanilla and mix until fluffy.
Mix flour, baking soda, baking powder, and cinnamon in a separate bowl. Just give it a good stir! Add the flour mixture to the butter and egg mixture in small batches (about 3 batches), beating the flour mixture into the butter and sugar mixture each time.
Add canned pumpkin (not pumpkin pie filling) and milk and stir well until well mixed. Remember, you only need one cup (not the whole can)!
Add 1 Tablespoon of flour to the blueberries in a small bowl, stirring gently to coat.
Looking for super easy delicious recipes? Sign up and I'll send them!
Gently, using a spoon, fold the floured blueberries into the muffin mixture.
Makes 12 regular-sized muffins. Scoop the paper-lined muffin tin to about ¾ full. This makes a nice-sized muffin!
Muffin Crumble
In a small bowl, combine ¼ cup white sugar, ¼ cup flour, ¼ teaspoon cinnamon. Cut in 2 Tablespoons butter (until mixture is crumbly).
Sprinkle the crumble mixture evenly over muffins before baking.
Bake approx. 20 - 22 minutes, testing with a toothpick (When the toothpick comes out of the batter clean, they are done! Avoid blueberries when testing with a toothpick).
Cool for a few minutes, and enjoy!
Tip to keep blueberries from sinking
An important baking tip for you. When you add blueberries to any recipe, coat them with flour. When the blueberries are coated with flour, they don't sink to the bottom and stay more evenly disbursed.
Flouring the blueberries is an extra step, but truly worth it!
You do want to let these blueberry pumpkin muffins sit for just a few minutes to cool. But they are so good! The blueberries add tons of extra flavor and moisture. Yum!
Other delicious pumpkin recipes
Please come back and rate this recipe!
Pumpkin Blueberry Muffins
Ingredients
- For the Muffins
- ⅓ cup butter
- 1 cup brown sugar packed.
- 1 large egg
- 1 ⅔ cups flour plus 1 Tablespoon for blueberries
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup canned pumpkin not pie filling
- ¼ cup milk I use 2%
- 1 cup blueberries fresh was used but frozen can be used
- For the crumble
- 2 tablespoon flour
- 2 tablespoon sugar
- ¼ teaspoon cinnamon
- 1 tablespoon butter
Instructions
- Preheat oven to 375 Fahrenheit.
- Muffin Batter
- In a large bowl, cream butter and sugar. Add egg plus vanilla and mix until fluffy.
- In a separate bowl, mix flour, baking soda, baking powder, and cinnamon. Just give it a good stir! Add canned pumpkin (not pumpkin pie filling), and milk and stir well until well mixed.
- Add flour mixture to butter and egg mixture in small batches (about 3 batches), beating the flour mixture into the butter and sugar mixture each time.
- In a small bowl, add 1 Tablespoon flour to the blueberries, stirring gently to coat.
- Gently stir the floured blueberries into the muffin mixture.
- Makes 12 regular-sized muffins. Scoop paper-lined tins about ¾ full. This makes a nice-sized muffin!
- Muffin Crumble
- In a small bowl, combine ¼ cup white sugar, ¼ cup flour, ¼ teaspoon cinnamon. Cut in 2 Tablespoons butter (until mixture is crumbly).
- Sprinkle crumble mixture evenly over muffins prior to baking.
- Bake approx. 20 - 22 minutes, testing with a toothpick (When the toothpick comes out of batter clean, they are done! Avoid blueberries when testing with a toothpick).
- Cool for a few minutes and enjoy!
Notes
Nutrition (I am not a nutritionist. These are estimates only)
Pin to your Pinterest account.
Meegan
Such a delicious and comfort food Fall treat. Thanks for the recipe.
Linda Johnston
We love pumpkin muffins or load breads but like others, never occurred ot me to add blueberries. Thanks for sharing.
Sara
These are two of my favourite things but never thought to combine them. Thanks for the recipe; I'll have to try these!
maria
Thanks so much for this recipe. I have been looking for something to make for morning and this is perfect.Pinned
Patti @ Garden Matter
Yum. I saw these on FB and had to check them out. Just what I need for a quick and healthy breakfast! Thanks for the great blueberry tip. I don't think I've heard that one before but it makes sense.