Pumpkin Blueberry Muffins
Moist, flavorful pumpkin muffins bursting with blueberries and warm spices, perfect for breakfast or snack, appealing to fall lovers and those craving a fruity, spiced treat.
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large bowl, combine flour, baking soda, salt, baking powder, cinnamon, and allspice. Set aside.
- In a separate bowl, mix together the solid-packed pumpkin, Crisco, brown sugar, evaporated milk, and egg until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
- Gently fold in the blueberries.
- Fill muffin cups about two-thirds full with batter.
- Prepare streusel topping as desired and sprinkle over each muffin.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before removing from the pan.
Tips & Substitutions
For extra moisture, consider adding a tablespoon of unsweetened applesauce to the wet mixture. If you don't have Crisco, you can substitute with unsalted butter or coconut oil. To reduce sugar, try using a sugar substitute that measures cup-for-cup. Be careful not to overmix the batter, as this can lead to dense muffins. To elevate flavors, try adding a pinch of nutmeg or vanilla extract.
Serving Suggestions
Serve these pumpkin blueberry muffins warm with a pat of butter or a drizzle of honey. They pair beautifully with coffee or tea, making them a delightful breakfast or snack option. For a complete meal, consider serving them alongside a fresh fruit salad or yogurt. These muffins are also a great addition to a brunch spread featuring dishes like Banana Pudding(Quick And Easy - So Good).
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer bag. When ready to enjoy, thaw at room temperature or reheat in the microwave for 15-20 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Blueberry Muffins contains roughly 333 calories, with 7g protein, 69g carbohydrates, and 5g fat. It is an excellent source of iron (22% of the Daily Value) and calcium (22% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 786mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries can be used in this recipe. However, make sure they are in season and firm to avoid excess moisture. If using frozen blueberries, do not thaw them beforehand to prevent the batter from turning blue. Gently fold them into the batter just before baking.
How can I make these muffins gluten-free?
To make gluten-free pumpkin blueberry muffins, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Be sure to check that all other ingredients, like baking powder and baking soda, are gluten-free. The texture may vary slightly, but they will still be delicious.
What can I add to enhance the flavor of these muffins?
Consider adding chopped nuts, like walnuts or pecans, for added crunch. You can also incorporate a teaspoon of vanilla extract or even chocolate chips for a sweet twist. For a spiced flavor, adding a pinch of ginger or nutmeg can complement the pumpkin beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).