These Pumpkin Blueberry Muffins are the perfect mix of sweet and spicy! With warm pumpkin flavors and juicy blueberries, they make a cozy snack any time of the day.
I often enjoy one with my morning coffee, and I can’t help but smile when the blueberries burst in my mouth. It’s like a little party in every bite! 🎉
Key Ingredients & Substitutions
Pumpkin Purée: Use canned pumpkin for convenience, but fresh pumpkin purée works great too! If you can’t find pumpkin, you might use applesauce, but the flavor will change slightly.
Blueberries: Fresh blueberries are best for this recipe, but you can use frozen ones. Just be sure to thaw and drain them to avoid excess moisture. Raspberries or chopped apples can also be a delicious alternative!
Flour: All-purpose flour provides the right texture. If you need a gluten-free option, try gluten-free all-purpose flour blends, which work similarly.
Spices: Ground cinnamon is a must for that warm flavor! Feel free to skip cloves and ginger if you prefer a milder taste or don’t have them on hand.
Oil vs. Butter: I often use vegetable oil for a moist muffin, but melted butter adds a rich flavor. Choose based on your preference!
How Do You Ensure Your Muffins Are Moist and Tender?
To keep your muffins moist and tender, avoid overmixing your batter. When you combine the wet and dry ingredients, stir just until they come together. It’s okay if there are a few lumps!
- Start by whisking dry ingredients in one bowl and wet ingredients in another.
- Once combined, gently fold in blueberries; go easy to prevent smashing them.
- Fill muffin cups about 3/4 full to allow room to rise without spilling.
- Check your muffins for doneness around the 20-minute mark using a toothpick.
With a little care, your muffins will come out fluffy and delicious every time!
Delicious Pumpkin Blueberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries (or frozen, thawed and drained)
Optional Crumb Topping:
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into small pieces
How Much Time Will You Need?
This delightful muffin recipe takes about 15 minutes of prep time and 20-25 minutes of baking, so in total, you’ll need approximately 40-45 minutes from start to finish. Then, just let the muffins cool on a rack before enjoying. A quick and scrumptious treat awaits you!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups to prepare for the batter.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and optional spices (cloves and ginger). Mixing these ingredients first helps distribute the leavening agents evenly throughout the batter.
3. Combine Wet Ingredients:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, oil (or melted butter), and vanilla extract. Mix this until everything is smooth and well incorporated; don’t leave any lumps!
4. Combine Wet and Dry Ingredients:
Carefully add the dry mixture to the wet ingredients. Gently fold them together until just combined—avoid overmixing to keep the muffins fluffy.
5. Add the Blueberries:
Now, gently fold in the blueberries. Try not to break them up too much, as we want to keep those lovely bursts of fruit in our muffins!
6. Prepare the Crumb Topping (optional):
If you’re using the crumb topping, mix together the sugar, cinnamon, and cold butter pieces in a small bowl until crumbly. You can use your fingers or a fork to achieve this texture.
7. Fill Muffin Cups:
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. If you made the crumb topping, sprinkle it generously on top of each muffin.
8. Bake:
Bake the muffins in your preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them, so they don’t overbake!
9. Cool:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps avoid sogginess.
10. Enjoy!
Serve the muffins warm with your favorite beverage, and savor the delightful combination of pumpkin spice and juicy blueberries! Perfect for breakfast, snacks, or dessert!
Can I Use Other Fruits Instead of Blueberries?
Absolutely! Raspberries, chopped apples, or even cranberries would work well in this recipe. Just ensure that the fruit is fresh or thawed properly if frozen.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly to avoid freezer burn!
Can I Make These Muffins Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum, as it helps mimic the texture of regular flour. Follow the same measurements as the recipe calls for.
What Can I Substitute for Pumpkin Purée?
If you don’t have pumpkin purée, mashed banana or applesauce can be used, but note that this will alter the flavor a bit. For a taste closer to the original, consider using sweet potato purée!
