Best 3 Blueberry Pumpkin Southern Comfort Muffins Recipes
Indulge in a delightful culinary journey with our enticing Blueberry Pumpkin Southern Comfort Muffins. These muffins are a harmonious blend of sweet blueberries, rich pumpkin, and a hint of Southern Comfort, creating a flavor profile that is both comforting and captivating. Each bite offers a burst of juicy blueberries, complemented by the warmth of pumpkin and a subtle hint of liqueur. Perfect for breakfast, brunch, or afternoon tea, these muffins are sure to become a favorite among family and friends. You'll find detailed, step-by-step instructions, as well as helpful tips to ensure perfect results every time. Additionally, explore our collection of other muffin recipes, including the classic Blueberry Muffins, delectable Pumpkin Muffins, and the irresistible Southern Comfort Muffins. Embark on a baking adventure and treat your taste buds to these delightful creations!
Here are our top 3 tried and tested recipes!
BLUEBERRY PUMPKIN MUFFINS
These are unexpectedly yummy. And very good for you too!
Provided by CKLEWIS
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
- Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
- Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 23.5 g, Cholesterol 26.5 mg, Fat 5 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 264.9 mg, Sugar 13 g
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!
THE BEST BLUEBERRY MUFFINS
The problem with most blueberry muffins is there are never enough blueberries. But for the batter to support the weight and moisture of the berries, it needs to have an airier texture than most dump-and-stir muffin recipes. So, we creamed the butter for that extra lift and to prevent the blueberries from making the batter gummy. We also added buttermilk and sour cream for richness and tang and to help tenderize the crumb. Lemon zest adds brightness and sprinkling raw sugar before baking give a nice crunch to the muffin tops.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
- Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
- With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
- Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
- Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.
Tips:
- Muffin Batter Consistency: The batter should be thick enough to coat the back of a spoon but not too thick that it's difficult to stir.
- Measuring Flour: Use the spoon and level method to measure flour accurately. Avoid scooping flour directly from the bag, as this can result in too much flour being packed into the measuring cup.
- Mixing the Batter: Avoid overmixing the batter, as this can result in tough muffins. Mix just until the ingredients are combined.
- Muffin Pan Preparation: Grease or line the muffin pan with paper liners to prevent the muffins from sticking.
- Muffin Baking Time: Bake the muffins until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so adjust accordingly.
- Cooling the Muffins: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These blueberry pumpkin Southern comfort muffins are a delightful combination of sweet and savory flavors. With their moist and fluffy texture, they are perfect for breakfast, brunch, or as a snack. The recipe is easy to follow, and the muffins can be customized with different spices and mix-ins to suit your taste. Whether you're a seasoned baker or just starting out, these muffins are sure to be a hit with your family and friends. So, gather your ingredients, preheat your oven, and let's bake!
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