BLUEBERRY PUMPKIN SOUTHERN COMFORT MUFFINS
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
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!
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liong fnu
[email protected]These muffins were a disappointment. They were dry and flavorless.
Monibabu Biswas
[email protected]I'm not a big fan of muffins, but these were really good. I'll definitely be making them again.
Anas cali Anas cali
[email protected]These muffins were so moist and fluffy! I loved the pumpkin and blueberry flavors together.
Amahle Mabuza
[email protected]I made these muffins in mini muffin tins and they were the perfect size for a quick snack.
Elmer Luna
[email protected]I added a streusel topping to these muffins and they were amazing! They were the perfect combination of sweet and crunchy.
Dave Michael
[email protected]I'm allergic to blueberries, so I substituted raspberries in this recipe. They turned out great!
Kofi Gideon
[email protected]These muffins were just okay. I think I would have liked them better with a different type of muffin mix.
Cameron Calhoun
[email protected]I followed the recipe exactly, but my muffins turned out dry. I'm not sure what went wrong.
Aman Ullah
[email protected]These muffins were a little too sweet for my taste, but my husband loved them.
censia
[email protected]I made these muffins with my kids and they had a blast. They loved helping me mix the batter and pour it into the muffin tins.
Keyana Occenat
[email protected]I've made these muffins several times now and they're always a hit. They're the perfect fall treat.
Mia Wells
[email protected]These muffins were easy to make and turned out perfect! I used fresh blueberries and they were bursting with flavor.
sambisha shrestha
[email protected]I'm not usually a fan of pumpkin muffins, but these were surprisingly delicious. The blueberry flavor really brightened them up.
Ciara Jones
[email protected]I made these muffins for a brunch party and they were gone in minutes! Everyone loved them.
himel shopno
[email protected]These muffins were a huge hit with my family! The blueberry and pumpkin flavors were perfectly balanced, and the muffins were moist and fluffy. I'll definitely be making these again.