Bakery Style Pumpkin Spice Blueberry Muffins
Savor the delightful fusion of warm pumpkin and fruity sweetness in these blueberry pumpkin muffins. Moist, spiced muffins speckled with juicy blueberries, finished with a sprinkle of turbinado sugar. Ideal for quick breakfasts or indulgent late-night cravings.
Servings: 12 Muffins
Calories: 255kcal
Cost: $5.70
Equipment
- 1 muffin tin
Ingredients
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 2 large eggs
- ¼ cup milk
- 1 cup blueberries
- 2 tablespoons turbinado sugar or enough to sprinkle over the top of each muffin
Instructions
- 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.1 ¾ cup all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon salt, 1 teaspoon pumpkin pie spice
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, canned pumpkin puree, vanilla, eggs, and milk until well combined.½ cup vegetable oil, ½ cup granulated sugar, ½ cup brown sugar, 1 ½ cup canned pumpkin puree, 2 large eggs, ¼ cup milk, 1 teaspoon vanilla extract
- 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.1 cup blueberries
- Spoon batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the tops with turbinado sugar.2 tablespoons 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.
Nutrition
Calories: 255kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 123mg | Potassium: 128mg | Fiber: 2g | Sugar: 22g | Vitamin A: 4822IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg