Enjoy the perfect blend of warm pumpkin with fruity sweetness in these blueberry pumpkin muffins. Moist and spiced muffins are dotted with juicy blueberries then topped with turbinado sugar. Enjoy for breakfast on the go or as a late night sweet treat.Jump to Recipe
One of my favorite things this time of year is pumpkin. I enjoy it from the fall all through the winter. There's something so cozy about pumpkin that seems so perfect for this cooler weather.
Pumpkin for breakfast is one of my favorite ways to start the morning. If you haven't already you must try these Fluffy Pumpkin Pancakes and these Pumpkin Oatmeal Waffles. You probably wouldn't think to mix pumpkin and blueberries together but it is so good.
The fresh blueberries add a sweetness that compliments the spiced pumpkin filling. Because the muffins aren't overly sweet, I thought the best way to finish these was to add some sugar over the top to give it a little crunch with every bite.
Reasons You'll Love Pumpkin Blueberry Muffins
Perfect Blend of Flavors: You can expect a deep pumpkin flavor with sweet blueberries in every bite. The two go together unexpectedly well.
Extra Moist and Tender: These muffins are so deliciously moist. The pumpkin puree and blueberries ensure they won't be dry once they bake.
Simple Ingredients: Only basic ingredients are used in these muffins. Don't worry about having prior baking experience, these are super easy to make!
Can Be Enjoyed Any Time: Whether enjoyed as a quick breakfast, a snack on the go, or a sweet ending to a meal, Pumpkin Blueberry Muffins are versatile and can be savored at any time of the day.
Creative Variations: The versatility of the basic Pumpkin Blueberry Muffin recipe allows for creative variations. From streusel toppings to cream cheese swirls, there are endless ways to customize these muffins to suit individual tastes.
Ingredient Notes and Substitutions
All purpose flour - All purpose flour is the most common flour used to make muffins. It's also known as white flour. Cake flour or pastry flour can be substituted if desired. Whole wheat flour is a great substitute because it's higher in protein and other nutrients. If using whole wheat flour use 50% whole wheat and 50% all purpose to ensure you muffins don't turn out too dense.
Baking soda - Allows the muffins to rise and become nice and fluffy.
Cinnamon - We do use pumpkin pie spice which contains cinnamon but adding a little extra enhances the flavor of the muffins and deepens the pumpkin flavor even more.
Pumpkin pie spice - Contains cinnamon, ginger, nutmeg, allspice, and clove. A little bit goes a long way introducing a deep warm flavor with every bite.
Salt - Only a little is used to enhance the sweetness of the batter.
Vegetable oil - The source of fat in the muffins. You can substitute with canola oil or coconut oil instead. If using coconut oil, make sure it's melted. I don't recommend substituting with olive oil because of the distinct flavor that olive oil has.
Granulated sugar - Also known as white sugar. This sweetens up the muffins a bit.
Brown sugar - Adds sweetness to the muffins but also helps the muffins stay moist.
Canned pumpkin puree - Make sure you're using pure pumpkin puree with no other added ingredients. Don't use pumpkin pie filling or your muffins will taste overly sweet.
Vanilla Extract - To enhance flavors of the muffin. Use a high quality extract for the best results.
Eggs - Creates structure and stability in the batter. You'll need 2 large eggs.
Milk - You can use regular milk, or a non-dairy milk such as almond, oat, or coconut. I've made this with almond milk and it's turned out great.
Blueberries - Fresh blueberries are going best for this. You can use frozen blueberries but I suggest thawing and patting dry with a paper towel before adding to the batter to avoid excess moisture.
Turbinado sugar - Sprinkled over the top, adds sweetness, and a little crunch to the muffins
How To Make Pumpkin Blueberry Muffins
Step 1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper muffin liners and grease with cooking spray.
Step 2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon and pumpkin spice. Set aside.
Step 3. In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and milk until well combined.
Step 4. Gradually add the flour mixture to the wet ingredients, stirring just until combined. Avoid overmixing to maintain a tender texture. Stir until there are no more white streaks.
Step 5. Gently fold the blueberries into the batter until evenly distributed.
Step 6. Spoon batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the tops with turbinado sugar.
Step 7. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Step 8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Tips and Tricks for The Best Pumpkin Blueberry Muffins
Room Temperature Ingredients: Bring eggs and milk to room temperature before mixing. This helps create a smoother batter and ensures even blending of ingredients.
Don't Overmix the Batter: Overmixing can result in tough muffins. Mixing the wet and dry ingredients in a separate bowl helps with this. A few lumps in the batter are okay; they will disappear during baking.
Fold in Blueberries Gently: When adding blueberries to the batter, fold them in gently to prevent them from breaking and discoloring the batter. This ensures even distribution without turning the batter blue.
Experiment with Toppings: Consider adding a streusel topping, a dusting of powdered sugar, or a simple glaze to enhance both the visual appeal and the overall taste of your muffins.
Prevent Overfilling Muffin Cups: Fill each muffin cup about two-thirds full to allow room for the muffins to rise without overflowing. This is especially important in this recipe because we use quite a bit of baking soda which helps these muffins rise similar to what you'd see in a bakery.
Use Paper Liners: These provide easy clean up and are convenient. Don't worry about your muffins sticking to the pan or having to scrape off baked batter. Once the muffins have cooled, they'll pop right out of the muffin pan. Be sure to spray the muffin liners to keep them from sticking. It's never fun to unwrap the liner and have part of your muffin go with it.
Must Try Variations
Streusel Topping: Elevate your Pumpkin Blueberry Muffins by adding a buttery streusel topping. Combine flour, brown sugar, and cold butter to create a crumbly mixture, then sprinkle it generously over the muffin batter before baking for a delightful crunch.
Cream Cheese Swirl: Incorporate a cream cheese swirl for a rich and tangy contrast. Mix softened cream cheese with a bit of sugar, then spoon small dollops onto the muffin batter. Use a toothpick to create a marbled effect by gently swirling the cream cheese into the pumpkin-blueberry mixture.
Lemon Zest Glaze: Add a burst of citrusy freshness by drizzling a lemon zest glaze over the cooled muffins. Combine powdered sugar with fresh lemon juice and zest, adjusting the consistency to your liking, and generously drizzle it over each muffin.
Pecan or Walnut Crunch: Introduce a nutty dimension by folding chopped pecans or walnuts into the muffin batter. The nuts will not only contribute a delightful crunch but also complement the flavors of pumpkin and blueberry.
Oat Streusel: Create a wholesome twist by topping your muffins with an oat streusel. Combine oats, brown sugar, and a touch of cinnamon, then sprinkle the mixture over the muffin batter before baking for a heartier texture.
Maple Glaze:Drizzle a sweet and maple-flavored glaze over the muffins for an extra layer of autumnal goodness. Mix powdered sugar with maple syrup and a splash of milk until you achieve a smooth glaze, then generously coat the cooled muffins.
Chia Seeds or Flaxseed Boost:Add a nutritional boost by incorporating chia seeds or ground flaxseeds into the batter. These seeds not only enhance the muffins' texture but also provide an extra dose of omega-3 fatty acids and fiber.
Chocolate Chips: Who doesn't want extra chocolate in their morning muffins? Fold dark chocolate chocolate chips into the batter with the blueberries before baking for added chocolatey goodness.
Frequently Asked Questions
What is the secret to moist muffins?
When it comes to moist muffins I have a few tips that will help give you moist muffins every time.
Don't Overmix: Mix the wet and dry ingredients until just combined. Overmixing can lead to gluten development, resulting in a tougher texture.
Prevent Overbaking: Overbaking is a common cause of dry muffins. Try checking these at the 20 minute mark and add more time if needed. You're looking for a few moist crumbs for the perfect texture.
Start With Room Temperature Ingredients: Room temperature ingredients blend more easily, resulting in a smoother batter. Allow the milk and eggs to sit out for a while before baking. Trust me this makes a difference.
How do I keep the blueberries from sinking?
Toss the blueberries in a small amount of flour. This will prevent the blueberries from sinking to the bottom of the muffins and will distribute them more evenly throughout the batter.
Why are my blueberry pumpkin muffins tough?
Overbaking is a common cause of tough muffins. Pull the muffins out at the 20 minute mark and test for doneness. Insert a toothpick into the center, and if it comes out with a few moist crumbs (not wet batter), they are done. Also make sure your soda isn't expired. If it is, the muffins will be deflated and dense.
Can I make these into mini pumpkin blueberry muffins?
Yes, absolutely. Making these into mini muffins is a fun and easy way to enjoy these. Simply use a mini muffin pan and reduce the oven temperature to 350 degrees and bake for 10-15 minutes.
More Recipes Like This
Bakery Style Pumpkin Spice Blueberry Muffins
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup milk
- 1 cup blueberries
- 2 tablespoons turbinado sugar or enough to sprinkle over the top of each muffin
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper muffin liners and grease with cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon and pumpkin spice. Set aside.
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and milk until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring just until combined. Avoid overmixing to maintain a tender texture. Stir until there are no more white streaks.
- Gently fold the blueberries into the batter until evenly distributed.
- Spoon batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the tops with turbinado sugar.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.