Pumpkin Blueberry Muffins

from Better Homes and Gardens Fall Baking


  • 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


  1. Preheat oven to 350F. Line fifteen 2 1/2" muffin cips with paper liners. Set aside.
  2. 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.
  3. 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.
  4. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  5. Bake 18 - 21 minutes or until a toothpick inserted into the centers comes out clean.
  6. Cool in muffin cups for 5 minutes before removing to wire rack to cool completely.