Blueberry-Pumpkin Muffins

Look no further -- your perfect fall breakfast is here! This easy pumpkin muffin recipe is great for grabbing on your way out the door.

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  • Makes: 15 servings
  • Serving Size: 1 muffin
  • Makes: 15 muffins
  • Prep: 20 mins
  • Bake: 18 mins 350°F
  • Cool: 5 mins

Blueberry-Pumpkin Muffins

Directions

  1. Preheat oven to 350 degrees F. Coat fifteen 2 1/2-inch muffin cups with cooking spray or line with paper bake cups; coat bake cups with cooking spray.
  2. In a medium bowl stir together next four ingredients (through baking soda). In a small bowl combine buttermilk, pumpkin, and vanilla.
  3. In a large bowl beat butter and both sugars with a mixer on medium until light and fluffy. Add eggs, one at a time, beating after each. Add flour mixture and buttermilk mixture alternately, beating on low after each addition just until combined (batter will be stiff). Fold in blueberries.
  4. Spoon batter into prepared muffin cups, filling each two-thirds full. If desired, top with Almond-Oat Streusel Topping. Bake 18 to 21 minutes or until a toothpick comes out clean. Cool in muffin cups on a wire rack 5 minutes. Remove from muffin cups. Serve warm.

From the Test Kitchen

Spiced Pear Muffins

Prepare as directed, except omit pumpkin and blueberries. Stir 1 tsp. ground ginger, 1/2 tsp. ground cinnamon, and 1/4 tsp. ground nutmeg into flour mixture. Reduce buttermilk to 1/2 cup and add 2/3 cup finely chopped, peeled pear to buttermilk mixture.

Per muffin: 189 calories, 3 g protein, 28 g carbohydrate, 7 g total fat (4 g sat. fat), 41 mg cholesterol, 1 g fiber, 12 g total sugar, 5% Vitamin A, 1% Vitamin C, 221 mg sodium, 5% calcium, 7% iron

Coconut-Banana Muffins

Prepare as directed, except omit pumpkin and blueberries. Stir 1/2 cup shredded coconut into flour mixture. Reduce buttermilk to 1/2 cup and add 2/3 cup mashed banana to buttermilk mixture; if desired, substitute coconut extract for the vanilla. Before baking, sprinkle batter in muffin cups with additional coconut.

Per muffin: 208 calories, 4 g protein, 30 g carbohydrate, 8 g total fat (5 g sat. fat), 41 mg cholesterol, 1 g fiber, 13 g total sugar, 5% Vitamin A, 1% Vitamin C, 232 mg sodium, 5% calcium, 7% iron

Biscuit Muffins

Prepare as directed, except omit pumpkin and blueberries.

Per muffin: 185 calories, 3 g protein, 27 g carbohydrate, 7 g total fat (4 g sat. fat), 42 mg cholesterol, 1 g fiber, 11 g total sugar, 5% Vitamin A, 0% Vitamin C, 224 mg sodium, 5% calcium, 7% iron

Almond-Oat Streusel Topping

In a small bowl stir together 1/4 cup packed brown sugar, 2 Tbsp. each rolled oats and sliced almonds, 4 tsp. all-purpose flour, 1/2 tsp. ground cinnamon, and 1/4 tsp. salt. Stir in 3 Tbsp. melted butter.

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Nutrition Facts (Blueberry-Pumpkin Muffins)

  • Per serving:
  • 191 kcal ,
  • 7 g fat
  • (4 g sat. fat ,
  • 42 mg chol. ,
  • 224 mg sodium ,
  • 28 g carb. ,
  • 1 g fiber ,
  • 12 g sugar ,
  • 4 g pro.
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Reviews (1)

2 Ratings
468 Days Ago
Fabulous muffins! The blueberries and pumpkin with the streusel topping are a great combination for delicious flavor. The muffins are very moist with bursts of sweetness from the blueberries. I got 23 medium sized muffins which were devoured for coffee time at our church group this morning!

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