Light and fluffy Pumpkin Blueberry Muffins are going to become your favorite fall breakfast!
If you love pumpkin muffins, try Pumpkin Apple Muffins and Pumpkin Chocolate Chip Muffins!
Originally published October 5, 2014. Updated August 7, 2024.
It’s 102F in Texas today but all I can think about is pumpkin.
I’ve got a pumpkin candle going, had pumpkin creamer in my coffee, and made some pumpkin muffins.
To be fair, these are kind of summery because of the blueberries, right?
They are light and fluffy and the combination of the pumpkin and blueberries is unexpected but really delicious. I originally posted this recipe 10 years ago and have been making them ever since!
They also freeze really well and it’s always nice to have muffins in the freezer for a breakfast emergency.
Ingredients
- Flour
- Baking powder and baking soda – these help the muffins rise when baking.
- Cinnamon
- Buttermilk – if you don’t have buttermilk, you can use 1 tablespoon of white vinegar plus enough milk to measure 1 cup. Let it sit for a few minutes and then give it a good stir.
- Pumpkin puree – make sure it’s just pumpkin and not pumpkin pie filling.
- Vanilla
- Butter
- Sugar
- Brown sugar
- Eggs
- Blueberries – you can use fresh or frozen.
How To Make Pumpkin Blueberry Muffins
- Dry ingredients. Stir together flour, baking powder, salt, baking soda, and cinnamon.
- Wet ingredients. Beat together butter, sugar, brown sugar, pumpkin puree, eggs, and vanilla.
- Combine. Alternately add flour mixture and buttermilk to butter mixture.
- Add blueberries. Fold in blueberries.
- Transfer. Spoon batter into prepared muffin cups.
- Bake. Bake at 350F 18 – 21 minutes.
How Long Are They Good For?
Pumpkin blueberry muffins are good for up to 3 days when stored at room temperature. If you store them in the fridge, that gives them an extra day or 2.
Either way, make sure to store them in an airtight container.
Can You Freeze Them?
You can freeze these muffins for up to 3 months. Let them cool completely and then put them in a freezer-safe airtight container, like a freezer ziploc bag.
When you are ready to serve them, let them sit at room temperature until defrosted.
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Pumpkin Blueberry Muffins
Light and fluffy Pumpkin Blueberry Muffins are going to become your favorite fall breakfast!
Ingredients
- 2 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 cup buttermilk
- ½ cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla
- ½ cup butter, melted and cooled
- ½ cup sugar
- ¼ cup brown sugar
- 2 eggs
- ½ cup blueberries
Instructions
- Preheat oven to 350F. Line fifteen 2 ½" 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 ⅔ 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.
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Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 209Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 269mgCarbohydrates: 33gFiber: 2gSugar: 11gProtein: 4g
nicole @ I am a Honey Bee says
i just tagged you in the best IG picture… I mean… I can’t even… ha!!
Sarah says
Nope, Target, you should definitely be acidic. :) (Couldn’t help myself – I just HAD to make a chemistry joke). These look delicious!!! Definitely have to go on my pumpkin baking list. :D
Nutmeg Nanny says
There is nothing basic about these bad boys. Also, I feel like Target is so random lately. There clothes section is not so great here in NY.
Jamie | My Baking Addiction says
Blueberries and Pumpkin sound like a match made in heaven, I need to try a batch of these soon.
-Jamie
Cate @ Chez CateyLou says
Oooh, love the idea of blueberry with pumpkin! These look delish! So sad that your husky ate 4, less for you :( Also those pumpkin arepas on your insta looked insane. What a great food truck!!
Paula says
I wouldn’t have thought to use this combo of flavors, but I like it. I have a hard time mixing pumpkin with other flavors. Maybe because I just started liking pumpkin.
Chelsea @chelseasmessyapron says
This is the best muffin combo ever!!! Blueberries and pumpkin sound perfect together! Also I’ve never heard of a biscuit muffin but now I’m way intrigued! And Target — totally the motherland for being basic :) I love that store!