More pumpkin. I’m sorry, I can’t help it.
Speaking of things stereotypical 20-something girls like, I was at Target the other day and saw a shirt that said, “Don’t be basic”.
And I was all, “Is that your way of being ironic, Target?”
Because Target is kind of the motherland for us basic ones.
But anyway, today I bring you muffins. Muffins with pumpkin and blueberry. So they’re kind of fall-ish and still kind of summer-ish. The blueberries I used were taaaaaart, though, so you may wanna make these sooner rather than later. Or just use frozen ones – which just came to me and I totally wish I would’ve done that instead.
According the magazine I got these from, they’re biscuit muffins. Which I didn’t know was a thing but Better Homes & Gardens probably knows better than me. They’re more airy and fluffier than a typical muffin. Kind of like a cupcake. And they totally melt in your mouth!
Ask my husky. She had 4 when I made a taco run last night.
I hope you guys are having a relaxing and wonderful weekend. I’m gonna spend my day watching my Broncos and all the other teams I don’t really care about. But first, I’m gotta track down my fave food truck because they’re doing pumpkin arepas this weekend. Yeah, you heard me right. Pumpkin. Arepas.
Make sure you follow me around the internet!
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2/3 cup buttermilk
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup blueberries
Preheat oven to 350F. Line fifteen 2 1/2" muffin cips with paper liners. Set aside.
In a medium bowl, stir together flour, baking powder, salt, baking soda, and cinnamon. In a small bowl, beat together buttermilk, pumpkin puree, and vanilla. Set aside.
In a mixing bowl, beat butter, sugar, and brown sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed until combined. Fold in blueberries.
Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake 18 - 21 minutes or until a toothpick inserted into the centers comes out clean.
Cool in muffin cups for 5 minutes before removing to wire rack to cool completely.