Baking + Sweet, Dairy Free, Muffins, Recipes, Special Diets, Vegetarian · October 8, 2022

Pumpkin Blueberry Muffins

Pumpkin Blueberry Muffins always felt like an oxymoron to me – blueberries are for summer, and pumpkin is for fall, right? But when I think of cozy baked goods, I think of fall, and when I think of the ultimate baking recipe – it’s the perfect blueberry muffin. And that’s how this hybrid recipe was born. And when I tasted it, I knew it deserved a spot on the blog. Plus, the best part? This recipe uses a whole can of pumpkin, meaning no leftovers that you have to find a creative way to use!

This is a fluffy pumpkin muffin batter, filled with perfect, juicy blueberry pockets. And since we use frozen blueberries, this is the perfect recipe for every season. I will not put limits on your pumpkin/blueberry consumption.

The dry ingredients you need for this pumpkin blueberry muffin recipe
The wet ingredients you’ll need for these Pumpkin Blueberry Muffins
Ingredients for the optional crumble topping
What does pumpkin do in a baking recipe?
How to bring this blueberry muffin recipe together
Why is this Pumpkin Blueberry Muffins recipe in grams?
Looking for similar recipes?
Watch the video here:

The dry ingredients you need for this pumpkin blueberry muffin recipe

The dry ingredients are standard, with a few spices thrown in to really match the subtle fall pumpkin flavor. Here is what you will need:

3 cups all-purpose flour, 420 grams
1 cup white sugar, 220 grams
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice, clove, nutmeg

The wet ingredients you’ll need for these Pumpkin Blueberry Muffins

The majority of the wet ingredients for this will be the pumpkin because we are using the whole can! Here are the wet ingredients needed for this recipe:

1 1/2 cup pumpkin, 1 (15-ounce) can
2 large eggs at room temperature
1 tablespoon vanilla extract
1/2 cup neutral oil
2 cups frozen blueberries, do not thaw

Ingredients for the optional crumble topping

Of course, it’s not mandatory to have a crumble topping, but if you opt for one in this recipe, it’s delicious. Here is everything you need for this super-simple, very delicious crumble topping:

4 tablespoons chilled butter
4 tablespoons brown sugar, 40 grams
1/2 cup all-purpose flour, 70 grams

What does pumpkin do in a baking recipe?

Now I love pumpkin because it does multiple things in baking. First, it provides structure the same way an egg would, which is why you see it as an egg replacer in many recipes. It gives lift and hold to a recipe without adding denseness, it just adds nice moisture.

The second reason I love pumpkin is because it also adds a textural element that you usually get from fats, like butter or oil. This means that we can cut down on the oil amount in the recipe, but still get a rich and moist flavor.

And of course, the last reason I love pumpkin is because of its distinct color and flavor. As soon as you add it to baking, everyone knows that this is a uniquely delicious (and seasonal!) fall snack.

How to bring this blueberry muffin recipe together

This might just be me, but I love baking because of how simple the process is. Just mix, pour and bake! Here is a step-by-step on how to make these pumpkin blueberry muffins:

Preheat the oven to 375°F.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and spices.
In another bowl, beat together the whole can of pumpkin with the eggs and vanilla.
Add the wet ingredients to the dry, alternating with splashes of the oil to help mix. The batter will be very very thick, this is to hold the blueberries!
Fold in the blueberries and portion into jumbo muffin tins, you want the batter to be almost to the top.
To make the crumble topping, uses your hands to work the chilled butter in with the brown sugar and flour, crumbling everything together until you have the texture of thick, chunky crumbles. Sprinkle this on top of the muffins.
Bake at 375°F for 35-45 minutes or until you can insert a toothpick and it comes out clean!
Serve warm.

Why is this Pumpkin Blueberry Muffins recipe in grams?

Baking, at its core, is always a bit of a science. The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this muffin recipe!

Looking for similar recipes?

Here are other baking recipes from the blog that I am loving!

Lemon Blueberry Upside-Down Cake

This cake is as easy as it is gorgeous, it's lemony, bright, but fluffy and moist. The blueberries cook perfectly into the top of the cake, making this upside-down cake easy to flip, slice and serve. It's a perfect summer dessert.

Check out this recipe

Brown Butter & Sage Pumpkin Bread

This pumpkin bread is perfectly moist, packed with fall flavor and just so easy to make. Once you start making pumpkin bread with brown butter, you'll never go back.

Check out this recipe

Pumpkin Cheesecake No-Bake Brownies

These fudgey, decadent brownies are filled with pumpkin spice flavor, real pumpkin and require no baking time. It's a go-to dessert for when I'm short on time and craving all things fall.

Check out this recipe

Watch the video here:

And that’s everything for these Pumpkin Blueberry Muffins!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3