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.
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- 2 ½ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅔ cup buttermilk
- ½ cup pumpkin puree, not pumpkin pie filling
- 1 teaspoon vanilla
- ½ cup butter, softened
- ½ cup sugar
- ¼ cup brown sugar
- 2 eggs
- ½ cup blueberries
- 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: 15 Serving Size: 1
Amount Per Serving: Calories: 207Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 258mgCarbohydrates: 32gFiber: 2gSugar: 11gProtein: 4g