Blueberry pumpkin muffins recipe

Blueberry Pumpkin Muffins recipe

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Recipe intro

This recipe combines the delightful flavors of blueberries and pumpkin to create moist and flavorful muffins. Made with simple ingredients, these blueberry pumpkin muffins are easy to whip up for a quick breakfast or snack. The combination of sweet blueberries and earthy pumpkin creates a perfect balance of flavors. These muffins are also a great way to incorporate some seasonal produce into your baking. Enjoy them warm with a cup of coffee or tea for a comforting treat.

Keywords: blueberry, pumpkin, muffins, recipe, seasonal produce

Blueberry pumpkin muffins recipe details

Blueberry pumpkin muffins recipe, recipe Rating: 4.6
Number of votes:102

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.