Best 5 Pumpkin Blueberry Muffins Recipes

BLUEBERRY PUMPKIN MUFFINS

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.

PUMPKIN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees. Grease or line 15 medium-sized muffin tins or 24 small tins.
• Combine all ingredients from flour through salt in a large bowl. In separate bowl, mix pumpkin, eggs, and applesauce. Combine with the flour mixture until well-moistened, then gently fold in blueberries.
• Fill muffin cups 3/4 full, and bake for about 28 minutes or until a toothpick inserted in center comes out clean.

BLUEBERRY PUMPKIN SOUTHERN COMFORT MUFFINS

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!

PUMPKIN BLUEBERRY CASHEW CHOCOLATE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
• Combine cashew butter, pumpkin puree, almond flour, banana, egg whites, walnut oil, honey, vanilla extract, baking powder, baking soda, and cinnamon in a food processor; blend well. Fold blueberries and chocolate chips gently into the batter.
• Spoon batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool for 15 minutes before removing from the muffin tin.

PUMPKIN BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350. In two separate bowls, mix dry, then wet, and then combine, adding wet to dry and stirring gently until the mixture is uniform-ish. It will look kind of like oatmeal! Spoon the mixture into a non-stick muffin pan (or use muffin cups). Don't forget to sprinkle some oats on top to make 'em look pretty! Pop them in the oven for about 25 minutes and do a fork check near the end to test done-ness. When the fork comes out (mostly) clean, they are ready! Eat one immediately, obviously.