Best 5 Blueberry Pumpkin Muffins Recipes

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In the realm of culinary creations, where flavors intertwine and aromas dance, lies a delectable offering that captivates taste buds and sparks moments of sweet indulgence: blueberry pumpkin muffins. These delectable treats, born from the harmonious union of two beloved ingredients, offer a symphony of textures and flavors that transport you to a realm of pure bliss. Whether you're a seasoned baker seeking inspiration or a novice cook embarking on a culinary adventure, this article will guide you through the wonders of blueberry pumpkin muffins. Discover the secrets behind achieving that perfect balance of sweetness, savoriness, and moistness, and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

BLUEBERRY PUMPKIN MUFFINS



Blueberry Pumpkin Muffins image

These are unexpectedly yummy. And very good for you too!

Provided by CKLEWIS

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 12

¾ cup all-purpose flour
¾ cup quick cooking oats
⅔ cup white sugar
2 teaspoons baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ cup canned pumpkin
½ cup milk
1 egg
¼ cup butter, melted
¾ cup fresh blueberries or frozen blueberries, thawed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
  • Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
  • Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g

PUMPKIN BLUEBERRY MUFFINS



Pumpkin Blueberry Muffins image

Make and share this Pumpkin Blueberry Muffins recipe from Food.com.

Provided by SAHMchef

Categories     Quick Breads

Time 38m

Yield 16-24 muffins, 15 serving(s)

Number Of Ingredients 14

1 3/4 cups all-purpose flour
3/4 cup whole wheat flour
1 cup sugar
1 cup Splenda granular or 1 cup other artificial sweetener
1/2 tablespoon ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups canned pumpkin
2 large eggs
1/4 cup applesauce
1 cup fresh blueberries or 1 cup frozen blueberries

Steps:

  • Preheat oven to 350 degrees. Grease or line 15 medium-sized muffin tins or 24 small tins.
  • Combine all ingredients from flour through salt in a large bowl. In separate bowl, mix pumpkin, eggs, and applesauce. Combine with the flour mixture until well-moistened, then gently fold in blueberries.
  • Fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.

Nutrition Facts : Calories 153.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 28.2, Sodium 231.8, Carbohydrate 33.4, Fiber 2.3, Sugar 15.2, Protein 3.5

BLUEBERRY PUMPKIN SOUTHERN COMFORT MUFFINS



Blueberry Pumpkin Southern Comfort Muffins image

Who knew that blueberries and pumpkin would go so well together? These pumpkin muffins are different but so good. They are slightly dense but moist and don't have a ton of blueberries but enough to know they're there. Southern Comfort adds a unique flavor to the muffin. Coarse sugar on top is a nice crunchy touch. These will make...

Provided by chris elizondo

Categories     Other Breakfast

Time 40m

Number Of Ingredients 16

3 c all-purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/2 tsp cloves
3/4 c sugar
1/2 tsp nutmeg
3 Tbsp Southern Comfort (optional, but recommended :p)
1 tsp vanilla extract
1/4 c brown sugar
2 large eggs, room temperature
1 c milk, room temperature
1/2 c canola oil
1 c canned pumpkin
1 c frozen or fresh blueberries
coarse sugar for sprinkling

Steps:

  • 1. Preheat over to 425 degrees. Spray a muffin tin with cooking spray (I recommend using a king-size muffin tin as we are baking these to bake up high, but this will work in a regular tin as well).
  • 2. In a large bowl, gently mix flour, baking powder salt, cinnamon, cloves, and nutmeg until combined.
  • 3. In a medium bowl, whisk together eggs, sugar, and brown sugar until combined. Mix in oil, milk, vanilla extract, and Southern Comfort. Fold in pumpkin.
  • 4. Fold wet ingredients into dry and mix gently until just incorporated. The batter will be lumpy. DON'T over mix.
  • 5. Fold in blueberries, giving the batter a stir or two.
  • 6. Pour batter into tins filling all the way up to just under the top of the muffin tin edge. Sprinkle with coarse sugar.
  • 7. Bake at 425 for 5 mins. Reduce the heat to 375 and bake for 25 mins or until golden brown.
  • 8. The heat burst at the beginning is going to make those muffin tops rise up nice and high. Enjoy!

PUMPKIN BLUEBERRY CASHEW CHOCOLATE MUFFINS



Pumpkin Blueberry Cashew Chocolate Muffins image

Bursting with sweet blueberries and chocolate, these creamy flourless pumpkin blueberry cashew chocolate chip muffins are a decadent, healthy fall treat! Keep muffins in the refrigerator up to a week or freeze up to a month.

Provided by Megan Olson

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 50m

Yield 10

Number Of Ingredients 13

1 cup cashew butter
½ cup pumpkin puree
½ cup almond flour
1 ripe banana, mashed
2 egg whites
2 tablespoons walnut oil
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ cup blueberries
2 tablespoons mini chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
  • Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 16 g, Fat 19.1 g, Fiber 2.2 g, Protein 6.9 g, SaturatedFat 3.4 g, Sodium 219.6 mg, Sugar 5.4 g

PUMPKIN BLUEBERRY MUFFINS



PUMPKIN BLUEBERRY MUFFINS image

Yield 12 muffins

Number Of Ingredients 14

Dry:
1.5 C whole wheat pastry flour
1 C oats
1/3 C ground flaxseed
1/3 C walnuts (optional)
1/8 C brown sugar
2 tsp. pumpkin pie spice
1 tsp. baking soda
Wet:
1 C canned pumpkin
1/2 C (overflowing) frozen (or fresh) blueberries
3/4 C skim milk (or dairy substitute)
1/3 C pure maple syrup
1 tsp. vanilla extract

Steps:

  • Preheat oven to 350. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. It will look kind of like oatmeal! Spoon the mixture into a non-stick muffin pan (or use muffin cups). Don't forget to sprinkle some oats on top to make 'em look pretty! Pop them in the oven for about 25 minutes and do a fork check near the end to test done-ness. When the fork comes out (mostly) clean, they are ready! Eat one immediately, obviously.

Tips:

  • Ensure Ingredients at Room Temperature: Before beginning, take out any dairy products, eggs, or butter from the refrigerator and let them come to room temperature. This aids in even mixing and prevents lumps in the batter.
  • Do Not Overmix: Overmixing the batter can result in dense muffins. Mix just until the ingredients are incorporated. Overmixing can activate the gluten in the flour, leading to tough muffins.
  • Fill Muffin Tins Properly: Divide the batter evenly among the prepared muffin tins, filling each cup about 2/3 full. Avoid overfilling, as the muffins will rise during baking.
  • Muffins Should Cool Before Eating: Freshly baked muffins may appear done, but it's important to let them cool for a few minutes before transferring them to a wire rack to cool completely. This helps them set and retain their shape.

Conclusion:

The result is a splendid muffin that harmonizes the sweet, slightly tart flavors of blueberries with the warm, comforting notes of pumpkin. The muffins are moist, fluffy, and bursting with juicy blueberries in every bite. Whether enjoyed as a morning treat, an afternoon snack, or a delightful dessert, these blueberry pumpkin muffins are a true indulgence.

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