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.
Dang.
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.
Yep.
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.
#basic
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Pumpkin Blueberry Muffins
from Better Homes and Gardens Fall Baking
Ingredients
- 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
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: 15 Serving Size: 1Amount Per Serving: Calories: 207Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 258mgCarbohydrates: 32gFiber: 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!