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Pumpkin Blueberry Muffins

5 from 8 votes
You don't always think of pumpkin and blueberry as a pairing, but these Pumpkin Blueberry Muffins prove that the combination is perfect. Plus, this recipe uses the full can of pumpkin, so you won't have any awkward leftovers after making this fall season bake.
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Course: baking, Breakfast, Snack
Cuisine: American
Keyword: blueberries, muffins, pumpkin
Servings: 12 muffins

Ingredients

  • 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
  • 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 fresh or frozen blueberries do not thaw if frozen
  • 4 tablespoons chilled butter
  • 4 tablespoons brown sugar 40 grams
  • 1/2 cup all-purpose flour 70 grams

Instructions

  • 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.