Pumpkin Blueberry Muffins

Blueberry Pumpkin Muffins

5 from 1 reviews

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


For the Muffins

1/3 cup butter

1 cup packed brown sugar

1 egg

1  2/3 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

1/4 cup milk (I use 2%)

1 cup fresh blueberries

For the crumble

2 Tbsp flour

2 Tbsp sugar

1/4 tsp cinnamon

1 Tbsp butter


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 3/4 full.  This makes a nice-sized muffin!
Muffin Crumble
In a small bowl, combine 1/4 cup white sugar, 1/4 cup flour, 1/4 tsp 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!


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

Keywords: pumpkin blueberry muffin