Pumpkin Blueberry Muffins

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 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.   I love the cooler, crisp weather.

Do you feel like blueberry muffins but don't have all the ingredients on hand?  Try these easy blueberry yogurt muffins then.  Easy, delicious and only three ingredients!

Ingredients

For the Muffins

⅓ cup butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1  ⅔ cups all purpose flour (plus 1 Tablespoon for blueberries)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup canned pumpkin - (pure pumpkin, not pie filling)
¼ cup milk (I use 2%)
1 cup fresh blueberries (frozen blueberries also work!)

For the crumble

¼ cup flour
¼ cup sugar
¼ teaspoon cinnamon
1 Tablespoon butter

Preheat oven to 375 Fahrenheit.

Directions

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 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.

Add canned pumpkin (not pumpkin pie filling), and milk and stir well until well mixed.

Gently, using a spoon, fold in the floured blueberries into the muffin mixture.

In a small bowl, add 1 Tablespoon of flour to the blueberries, stirring gently to coat.

Makes 12 regular-sized muffins. Scoop 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).

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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!

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!

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!

Love other pumpkin recipes?  Try this two-ingredient pumpkin muffin (uses a cake mix)

Want a traditional recipe for roasting pumpkin seeds?  Click the blue link!

Pumpkin Blueberry Muffins

A delicious, flavorful, and moist pumpkin blueberry muffin.  The pumpkin adds a wonderful flavor to this muffin.

5 from 3 votes

Print Pin Rate

Course: baked goods

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 12

Calories:

Author: Susan Moncrieff

Ingredients

• For the Muffins
• ⅓ cup butter
• 1 cup packed brown sugar
• 1 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 fresh blueberries
• 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

Covering blueberries with flour keeps blueberries from settling to the bottom.