Blueberry pumpkin muffins

Blueberry Pumpkin Muffins recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
Blueberry pumpkin muffins are a delightful combination of two classic flavors. These moist and tender muffins are packed with juicy blueberries and the warm, comforting taste of pumpkin. They make for a perfect breakfast treat or a delicious snack any time of the day. The recipe is simple and easy to follow, resulting in fluffy muffins that are bursting with flavor. With just a few basic ingredients, you can enjoy these mouthwatering treats in no time.

Keywords: blueberry, pumpkin, muffins, moist, easy

Blueberry pumpkin muffins details

Blueberry pumpkin muffins, recipe Rating: 4.4
Number of votes:100

Ingredients

1-2/3 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon allspice

1/4 cup evaporated milk

1 cup pumpkin

1/3 cup shortening

1 cup firmly packed light brown sugar

1 egg

1 cup blueberries

1 Tablespoon flour

Streusel

2 Tablespoons flour

2 Tablespoons sugar

1/4 teaspoon cinnamon

1 Tablespoon butter

Instructions:

Combine flour, baking soda, baking powder, salt, cinnamon, and allspice. In separate bowl, combine pumpkin and evaporated milk until well blended. Cream shortening and sugar in large mixing bowl. Add egg; beat until mixture is fluffy. Add flour mixture to shortening/sugar/egg mixture alternately with pumpkin mixture, beating well after each addition. Combine blueberries and flour; gently stir into batter.

Fill 18 muffin tins 3/4 full or 6 muffins in extra-large tins. For streusel, combine flour, sugar, and cinnamon; cut in butter until mixture is crumbly. Sprinkle streusel over top of muffins. Bake in electric oven at 350 degrees for 40 minutes or in convection oven at 325 degrees for 30 minutes until toothpick inserted in center comes out clean.