These pumpkin blueberry muffins are a delightful treat! They are fluffy, moist, and packed with the warm flavors of pumpkin and sweet blueberries.
What I love most? They make my kitchen smell amazing while baking! Plus, they’re perfect for breakfast or a snack. Who can say no to muffins? 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our muffins, providing structure. If you want to make gluten-free muffins, you can use a gluten-free flour blend instead. Just make sure it’s designed for baking.
Pumpkin Puree: Canned pumpkin puree is ideal for moisture and flavor. If fresh pumpkin is available, you can roast and puree it. Be sure it’s not sweetened pie filling, which has added sugars and spices.
Blueberries: Fresh blueberries give the best flavor and texture. Frozen blueberries work too, just don’t thaw them before mixing in; they’ll keep the batter cooler and help prevent discoloration.
Sugars: The mix of granulated and brown sugar adds sweetness and moisture. If you want to cut back on sugar, use a sugar substitute suitable for baking; just check the conversion ratio.
Butter in Streusel: Unsalted butter gives the streusel richness. If you’re dairy-free, use a plant-based butter or coconut oil, but the flavor may change slightly.
How Do I Make Sure My Muffins Rise Perfectly?
To achieve light and fluffy muffins, there are a few essential techniques. First, ensure your baking powder and baking soda are fresh; expired leavening agents can lead to dense muffins. Second, avoid overmixing your batter. Just mix until the dry ingredients are moistened. This keeps your muffins tender.
- When folding in blueberries, use a gentle touch to avoid breaking them.
- Fill muffin cups only three-quarters full to give them room to rise
- Keep an eye on the baking time; checking them a few minutes early can prevent overbaking.
By following these tips, you’ll have muffins that are not only delicious but also beautifully risen! Happy baking!
How to Make Pumpkin Blueberry Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves (optional)
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries (can use frozen, do not thaw)
For the Streusel Topping:
- 1/3 cup (40g) all-purpose flour
- 1/4 cup (50g) brown sugar
- 1/2 tsp ground cinnamon
- 3 tbsp (42g) unsalted butter, cold and cubed
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 20-25 minutes to bake, plus cooling time. In total, you’ll want to plan for about 1 hour before you can enjoy your delicious muffins!
Step-by-Step Instructions:
1. Prepping Your Oven and Muffin Tin:
First, preheat your oven to 375°F (190°C). While that’s heating up, line a muffin tin with paper liners. This will make sure your muffins don’t stick and are easy to serve!
2. Mixing the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and all the lovely spices—cinnamon, nutmeg, ginger, and cloves. This ensures all the dry ingredients are evenly mixed.
3. Mixing the Wet Ingredients:
In another bowl, combine your pumpkin puree, vegetable oil (or melted coconut oil), eggs, and vanilla extract. Whisk these together until everything is nice and smooth.
4. Combining the Batter:
Pour the wet mixture into the bowl of dry ingredients and gently fold them together. Be careful not to overmix! It’s okay if a few lumps remain; this helps keep the muffins tender.
5. Adding the Blueberries:
Now, gently fold in the blueberries. Make sure they’re evenly distributed without breaking them too much, which keeps your muffins beautiful with pops of blue!
6. Making the Streusel Topping:
In a small bowl, mix together the flour, brown sugar, and cinnamon for the streusel. Then, cut in the cold butter with a fork or your fingers until the mixture looks like coarse crumbs. It should be crumbly and ready to sprinkle!
7. Filling the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Don’t forget to sprinkle that delicious streusel topping generously over each muffin for some extra crunch!
8. Bake Your Muffins:
Pop your muffin tin into the oven and bake for 20-25 minutes. You can tell they’re ready when they’re golden brown and a toothpick inserted into the center comes out clean.
9. Cooling Time:
Once baked, take the muffins out and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them stay fluffy!
10. Enjoy Your Muffins:
Now that they’re cooled, it’s time to enjoy! These muffins are perfect warm or at room temperature with your favorite cup of coffee or tea. Happy eating!
These Pumpkin Blueberry Muffins are not only tasty but also packed with the warm flavors of spices and bursts of blueberries—perfect for any time of the day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can roast and puree it yourself. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. Aim for about 1 cup after cooking down the pumpkin.
What If I Don’t Have Blueberries?
No worries! You can replace blueberries with other berries like raspberries or chopped strawberries. Alternatively, you can use chocolate chips or nuts for a different flavor profile.
How Should I Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days or in the fridge for about a week. You can also freeze them in a freezer-safe bag for up to 3 months. Just thaw them overnight in the fridge when you’re ready to enjoy!
Can I Make These Muffins Vegan?
Definitely! To make the muffins vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit until thickened) and use a plant-based oil. Ensure your sugar is also vegan, as some sugars are processed with bone char.
